Apple & Brown Sugar Galette
A rustic, free-form tart. No tin, no fuss, lots of crisp pastry.
- Beginner
- Vegetarian
A galette is a pie for people who do not want to make a pie. Roll, fill, fold the edges, bake.
Cold butter makes flaky pastry, so keep everything chilled.
Ingredients
Pastry
Filling
Method
-
Make the pastry
Rub the butter into the flour, salt and sugar, leaving pea-sized pieces. Add the water to bring it together. Wrap and chill for 30 minutes.
Timer: 30:00
-
Get ready
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
-
Prepare the apples
Toss the apples with the brown sugar, cinnamon and flour. The flour soaks up the juice so the base stays crisp.
-
Roll and fill
Roll the pastry into a 30 cm circle and lift it onto the tray. Pile the apples in the middle, leaving a 5 cm edge, and fold the edge over.
-
Bake
Brush the pastry with egg and bake on the lowest shelf for 40 minutes, until golden and the apples are tender.
Timer: 40:00
-
Cool
Leave for 10 minutes before slicing.
Questions about this recipe
- Which apples are best?
Firm eating apples that hold their shape, such as Braeburn, Pink Lady or Jazz.
