The Food Gene

Apple & Brown Sugar Galette

A rustic, free-form tart. No tin, no fuss, lots of crisp pastry.

By The Food Gene · https://thefoodgene.com/recipe/apple-brown-sugar-galette/

Prep
30 mins
Cook
40 mins
Rest or rise
30 mins
Serves
6
Level
Beginner

Pastry

  • 200 g plain flour
  • A pinch of salt
  • 120 g cold butter, cubed
  • 1 tbsp caster sugar
  • 4 tbsp ice-cold water

Filling

  • 4 eating apples, cored and thinly sliced (peeling is optional)
  • 50 g light brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp plain flour
  • 1 egg, beaten, to glaze
  1. 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. (30:00)
  2. Get ready. Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
  3. Prepare the apples. Toss the apples with the brown sugar, cinnamon and flour. The flour soaks up the juice so the base stays crisp.
  4. 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.
  5. Bake. Brush the pastry with egg and bake on the lowest shelf for 40 minutes, until golden and the apples are tender. (40:00)
  6. Cool. Leave for 10 minutes before slicing.

Chef’s tip

Bake on the lowest shelf so the base gets crisp.

Storage

Best on the day. Warm leftovers in the oven, not the microwave.

Swap it

Use pears, or half apple and half blackberry.

Nutrition

Approximate values per serving
Energy 361 kcal 1,510 kJ
Fat 17.2 g
of which saturates 10.6 g
Carbohydrate 45.4 g
of which sugars 21 g
Fibre 3.2 g
Protein 4.4 g
Salt 0.4 g