Baked by Iris

Ingredients

For the pastry:

• 220g All-purpose Flour
• 30g Caster Sugar
• 1/2 tsp Salt
• 150g Unsalted Butter
• 2 tbs Ice Water

For the frangipane:

• 60g Almond Flour
• 30g Caster Sugar
• Pinch of Salt
• 40g Unsalted Butter
• 1 Egg
• 1 tsp Vanilla Extract

For the apples:

• 4 Apples
• 2 tbs Brown Sugar
• Cinnamon, to taste
• 1/2 Lemon juice
• Demerara Sugar

Instructions

1. Start by making the pastry. In the bowl of a food processor, add the flour, caster sugar and salt. Pulse once to mix.
2. Cut the butter in chunks and add to the food processor. Pulse a few times to combine the ingredients. It should look crumbly.
3. Finally, add the ice water and pulse a few times until the dough comes together. Turn on a lightly floured surface, bring the dough together and place in cling film. Chill in fridge for an hour.
4. Time to make the frangipane. Wipe off the bowl of the food processor (you don’t have to clean it fully!) and place almond flour, caster sugar, salt, butter and egg. Blend together until the mixture is smooth and has a puree consistency. Add the vanilla extract and blend again to combine. Set aside.
5. To prepare your apples, peel and slice them, and place in a bowl. Add the brown sugar, cinnamon (to taste) and the juice of 1/2 lemon. Let marinate for 30 minutes so the apples start releasing their juices.
6. Preheat oven to 200C.
7. When you are ready to assemble your galette, take the pastry out of the fridge and place on a sheet of baking paper on your kitchen bench. Roll using a rolling pin, making sure to keep the same level all over. Spoon the frangipane on top, making sure to leave a few centimetres border (remember you will fold the edges!). Place your apples slices on top – you can throw them on for an extra rustic look or arrange them in circles like I did. Finally, fold the edges to complete your galette.
8. Carefully slide your galette and baking paper onto your baking tray. Use the lovely cinnamon apple juices to brush the edges of the dough. Sprinkle demerara sugar on the edges to finish.
9. Bake in oven for 35-40 minutes. Let cool slightly before enjoying as is or with a dollop of vanilla ice cream. Enjoy! :)

Tips & Notes

• The beauty of a galette is that it is rustic at its core – so don’t stress if your pastry takes a weird shape as you are rolling it out, it’s all part of the charm!
• The technique around rolling the dough is what has worked best for me. You can also try to roll directly on a lightly floured surface, then transfer the pastry to baking paper/baking tray. I find my method has helped avoid any breakage in the dough.
• To avoid the dough sticking to your rolling pan, you can lightly sprinkle some flour on top – problem solved! ;)