Apple and Blackberry Galette

Tue, 29 September 2020

Apple and Blackberry Galette

The word Galette is from the Norman word gale, means “flat cake”, is a term used in French cuisine to designate different types of flat round-ish or freeform crust cakes.

This is a deliciously simple but impressive tart but just with half the In fact the charm of this dessert lies in its imperfections.

The galette crust is buttery and flaky and then it has this deeply comforting and homely apple filling. This is such a lovely autumn weekend dessert and perfect serves with a big scoop of vanilla ice-cream and warm custard.

Ingredients

1 packet of ‘ready to roll’ short crust or puff pastry

2 large / 3 small pink lady apples

150g blackberries

I lemon

2 tsp vanilla (optional)

30g flour

50g castor sugar

30g butter

1 egg

2 tbsp sugar

Handful flaked almonds (optional )

Method

Preheat the oven to 200?. Open the pastry and unroll on a square sheet of parchment paper. Using a large dinner plate ( up to 30cm in diameter ) cut out a circular shape.
Peel, core and thinly slice the apples. In a bowl, combine the apple slices and blackberries with the flour, sugar, lemon zest and vanilla.
Layer the apple and blackberry filling mixture into the centre of the circle leaving a 6cm border all the way around.
Dot the cubes of butter on top.
Fold the pastry border over the edge of the pie overlapping and pleating as you go.
Brush with egg wash and sprinkle over the sugar and flaked almonds.
Bake at 200? for 15minutes and then turn the oven back to 180? for 35minutes.
Allow to cool slightly, slice and serve with ice cream and custard.

Equipment

Flat baking tray

Parchment / baking paper

Dinner plate

Rolling pin (optional)

Chopping board

Sharp knife

Peeler

Mixing bowl

Pastry brush

Grater

Teaspoon