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.
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
Preheat the oven to its highest temperature. Roll out the puff pastry and cut into a rectangle, about
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
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