Easy Apple Galettes.
I made these with students during a class on Saturday, at the Jericho Kitchen Cookery School in Oxford. Hand on heart, they rounded off our ‘Taste of the French Mediterranean’ session perfectly. Easy to follow, it’s literally a pack of shop bought ‘all butter’ puff pastry (I mean, who has time to make it?), sliced apples, 1 egg yolk, caster sugar and a jug of cold cream to serve alongside. If you want, you can glaze the tarts with a little warm, apricot jam. But NO lumps though, it’s not a good look. So strain your jam through a small sieve, add a spritz of lemon juice and blob on the apple slices with a pastry brush.
1 packet/375g pre-rolled butter puff pastry
2 good size Braeburn (or similar) apples
Golden caster sugar, 60g
1 egg, lightly beaten
Icing sugar to sprinkle
250ml double cream or a good pot of crème fraiche
Pre-heat the oven to 200C /400F
Lay the pastry on a lightly floured surface. Roll out to approximately 2mm thick.
(Even pre-rolled pastry will need to be rolled a little thinner).
Using a 4inch cookie cutter carefully stamp out 6 circles. You will have more discs if you carefully re-roll any left over pastry trimmings. Place the discs directly onto a baking tray and pop in the fridge to keep cool. You can now get on with your apple slicing.
Cut the apples into halves, then into quarter pieces, removing the core and pips. Cut each quarter into wafer-thin slices, taking care to keep the apple slices in order and stacked together.
Remove the pastry discs from the fridge, and brush each one with a little beaten egg, being careful not to let the egg drip over the pastry edges. Sprinkle a little caster sugar evenly over each disc. Now, take your apple slices and start arranging them into a pattern on the pastry. Sprinkle with a little more sugar.
Bake immediately in a hot oven for approximately 15 minutes, until the edges of the pastry are puffed and golden.
Serve the galettes warm or at room temperature sprinkled with a dusting of icing sugar or glazed with apricot jam.
Simply heat 3 tablespoons of apricot jam with 1 tablespoon water until the jam has melted. Using a pastry brush, carefully apply the jam to the surface of the apple. If the jam is too thick to apply, thin with a little water or lemon juice.