Apple Gallette

For the Pastry:

- 1 3/4 cups Lighthouse Biscuit, Pastry & Cake Plain Flour

- 1/4 tsp salt

- 3/4 cup chilled unsalted butter, cut into cubes

- 2 tbsp (or more) ice water

 

For the filling:

- 4 large Granny Smith apples, peeled, cored, cut into slices

- 4 tablespoons sugar

​- 1 tsp finely grated lemon peel

- 1/4 cup apricot preserves

- Whole milk for brushing

1. In a large bowl mix the flour and salt. Add cold butter cubes and quickly rub into the flour until the flour resembles coarse sand. Do not let you hands melt the butter too much. 2. Add 2 tablespoons ice water and mix just until dough begins to clump together, adding more ice water by teaspoonfuls if dough too is dry. Bring dough into a ball, wrap in plastic and chill 1 hour. 3. Roll out dough between sheets of baking paper to 0.5cm thick round, 35cm in diameter. Remove top sheet of baking paper and transfer dough on baking paper to large unrimmed baking sheet. Chill 15 minutes. 4. Preheat oven to 230°C. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl, toss to blend. Spread preserves over crust, leaving 5cm border. 5. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using baking paper to aid you, fold crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar. 6. Bake galette for 20 minutes. Reduce oven temperature to 190°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Let stand at least 10 minutes. Cut into wedges and serve warm.

@2019 LIGHTHOUSE BAKING

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