Raspberry and Caramelised Apple Galette
How to make Raspberry and Caramelised Apple Galette Recipe - Galette is French for a free-form tart. The secret of this simple dessert is to caramelise the apples well so their sweetness combines beautifully with the tart savour of the raspberries and richness of the Toasted Walnut Short Pastry. Serve hot or cold with a vanilla bean ice cream.
MAKES A MEDIUM-SIZED GALETTE, SERVING 6 PEOPLE
PASTRY:
1 quantity of Toasted Walnut Short Pastry
ALMOND CREAM FILLING:
50g sugar
50g butter, softened
1 egg
50g ground almonds
FRUIT FILLING:
50g butter
3 tart apples, such as Granny
Smith, peeled, cored and cut into 8 wedges
50g brown sugar
100g frozen raspberries
GLAZE:
1 large egg beaten with 1 tbsp water, for egg wash
Method:
Make Toasted Walnut Short Pastry the day before, roll it into a ball shape, then press it flat and store wrapped in the refrigerator.
To make the Almond Cream Filling, beat the sugar and softened butter in a medium bowl with a wooden spoon until light and creamy in texture, then add the egg and beat in before adding the ground almonds. Beat for about 2 minutes until well combined. Scrape down the sides of the bowl, cover with plastic wrap and set aside.
To make the fruit filling, melt the butter in a large non-stick frying pan over medium heat. When it’s foamy, add the apples and stir frequently until slightly softened and browned at the edges (8–10 minutes). Sprinkle brown sugar over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Remove from the heat and gently stir in frozen raspberries so you don’t break them up too much. Allow to cool.
Unwrap the pastry from the refrigerator and, on a lightly floured surface with a lightly floured rolling pin, roll into a 30cm-diameter circle. Carefully transfer pastry to a baking paper-lined tray.
To assemble, place about half of the Almond Cream in the middle of the pastry and level it out with the back of a spoon. Pour apple and raspberry mixture onto the centre of the pastry, piling the wedges into a circle about 18cm in diameter and 5cm high. Gently fold edges of dough over the apples, pleating as you go, leaving an opening about 10cm wide in the centre. Brush pastry all over with egg wash.
Bake in a preheated 190–200°C oven for 40–45 minutes or until the pastry is golden-brown and apples are tender when pierced. Allow to cool for 15 minutes on the baking tray, then transfer the baked galette to a cooling rack to cool.
Transfer to a large serving plate and serve.
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| Raspberry and Caramelised Apple Galette |
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