Description
A heartwarming galette with homemade pastry filled with cinnamon and cardamom spiced apples. Baked until pastry is golden and apples are tender and bubbling. Serve your warm galette with a scoop of vanilla ice-cream and dessert is ready!
Ingredients
Scale
- Pastry Crust
- 1 1/2 cups (225g) plain all purpose flour
- 2 tbsp (30g) raw or white granulated sugar
- 1/4 tsp salt
- 140g unsalted butter, cubed and chilled
- 4 Tbsp ice cold water
- Filling
- 4 apples, I used pink lady, peeled, cored and sliced, will be 4 cups (400g) once sliced
- 2 Tbsp (25g) plain all purpose flour
- 3 Tbsp (40g) raw or white granulated sugar
- 1 tsp (2g) ground cinnamon
- 1 tsp (2g) ground cardamom
- 1 Tbsp (15ml) freshly squeezed lemon juice
- 1 tsp vanilla extract
- Crust
- 1 small egg, beaten
- 1 Tbsp rapadura sugar, coconut sugar or light brown sugar
- To Serve
- Vanilla ice-cream, if desired
Instructions
- Pastry Crust
- Pre-heat oven to 200ºC (400ºF). Line a large baking tray with baking paper, large enough to fit the galette which will be about a 12 inch (30cm) circle. Set tray aside.
- In a high-speed food processor, add flour, sugar and salt. Pulse for a few seconds to combine.
- Add chilled cubed butter and blend on high for 15 seconds until mixture resembles a coarse crumb.
- Through the feed shoot, drizzle a tablespoon at a time of the chilled water whilst pulsing the mixture, until it begins to come together into a crumbly soft dough but not a ball of dough. If the dough is still too dry, add a little more water until it begins to form a soft crumbly dough.
- Turn dough onto a lightly floured work surface. Gently bring it together and knead until it forms a smooth dough ball.
- Flatten dough slightly into a thick disc, wrap in plastic wrap and place in refrigerator whilst you make the filling.
- Filling
- Peel apples, cut in quarters and slice off the inner core. Thinly slice apple into wedges and place in a large mixing bowl.
- Add flour, sugar, cinnamon, cardamom, lemon juice and vanilla. Mix until well combined and all apples are coated.
- Remove dough from refrigerator and place on a lightly floured surface.
- Roll dough out to a 12 inch (30cm) circle. Roll pastry over rolling pin to transfer to lined baking tray.
- Arrange apple slices in the middle of the pastry, leaving a 7 inch (6cm) border all round.
- Gently fold the dough up and over the apples, overlapping the dough where needed and pressing down to seal.
- Brush the pastry crust with beaten egg.
- Sprinkle sugar over the crust.
- Bake for 35-40 minutes until apples are tender and pastry is golden.
- Remove from oven allow to sit on tray for 10 minutes before serving.
- Serve warm with a scoop of vanilla ice-cream, enjoy!
- Store leftovers in an airtight container or wrapped in foil, refrigerated, for 2-3 days.
- Prep Time: 20min
- Cook Time: 40min