David McGuinness, Paul Allam

Apple Galette

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Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

top 1000Bourke Street Bakery

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

We make this apple galette with puff pastry, but you can make it with croissant dough. The apples are sliced quite thinly, macerated overnight and layered over the pastry with crème pâtissière. It is then baked in a hot oven to tinge the edges of the apples a deep caramel colour. The pastry needs to be very dark and crisp, so don’t be afraid of leaving it in the oven 3–4 minutes longer when you think it’s cooked. You will need to prepare the apples a day in advance.

Ingredients

Method

Peel the apples and remove the cheeks from each side of the cores, then remove the two remaining half moons from each core. Slice the apple pieces into 2 mm (1/16 inch) slices and re-form into the original cheek shape. Place the apples in formation in a square or rectangular container that will fit them snugly. Pack the sugar over the top. Finely grate the zest of the lemons. Squeeze the juice of the lemons into a bowl and stir in the zest, then pour this over the sugar. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to its highest temperature. Roll out the puff pastry and cut into a rectangle, about 17 x 30 cm (6½ x 12 inches) and 3 mm (⅛ inch) thick. Place the pastry on a baking tray lined with baking paper. Spread the crème pâtissière over the pastry, leaving a 1 cm (½ inch) border around the edges.

Drain the apples well by gently squeezing out any liquid and arrange them over the top of the pastry so they slightly overlap, leaving a border around the edge. Brush the exposed pastry edges with a little egg wash and cook in the oven for 12–15 minutes, or until a deep caramel colour. Cool on the tray before slicing and serving.

© 2009 All rights reserved. Published by Murdoch Books.