APPLE CINNAMON GALETTE
PREP TIME | 15 MINS | COOK TIME | 25-30 MINS
INGREDIENTS
Pastry Dough
- 170g/6oz plain flour
- 85g/3oz margarine
- 60g/2oz caster sugar
- cold water (to mix)
Filling
- 1kg Bramley Apples
- 140g Soft Brown Sugar
- 1tsp Ground Cinnamon
- 3 tbsp Plain Flour
METHOD
Preheat your oven to 180/35oF/Gas Mark 4.
~
To make the filling, in a large bowl, stir together the apples (peeled and sliced), sugar, cinnamon and flour. Set aside.
~
In another large bowl place the flour and margarine and rub to combine with fingertips until it has the texture of fine breadcrumbs. Sprinkle in the sugar and mix.
~
Gradually add the cold water until the mixture forms a dough.
~
On a floured surface roll out the dough into a circular shape around 0.5cm thick.
~
Place your rolled out dough on a floured baking tray.
Arrange the apple filling in the centre of the dough, mounding the fruit slightly and leaving a 1-inch border.
~
Gently fold the edges of the dough over the apples, pleating loosely.
~
Brush the dough with the some milk.
~
Lightly sprinkle sugar over the apples.
~
Gently fold the edges of the dough over the apples, pleating loosely.
~
Brush the dough with the some milk.
~
Lightly sprinkle sugar over the apples.
Bake until the crust is golden and the apples are tender, about 25-30mins. We like our apples slightly chargrilled here at LJC, if you do too, leave your galette in the oven for an extra 5 mins.
~
Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.
~
Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.
Serve with some warm vanilla custard or ice-cream and enjoy!
LJC
x