sticks sweet butter, cut into small cubes and kept very cold
teaspoon castor sugar
cup chiled water
1/3 cup good quality apricot jam (the best you can buy!), strained
and mixed with a good splosh of Calvados
crisp apples, such as Cox's Orange Pippins
stick sweet butter, cut into small pieces
cup granulated sugar
all the ingredients together for the dough. Do not work it too well
as you want to still see pieces of the butter dotted throughout.
Refrigerate for at least an hour. Roll out the pastry very thinly,
it should only be about 1/8 inch thick. I usually roll it out onto
a round baking tray about 12 inches in diameter, but you can use
a rectangular one just as well.
the apples and slice them into very thin slices, less than a 1/4
inch thick. Overlap them in diagonal rows. Leave a border of pastry
of about an inch or so surrounding the apples and fold this back
onto the overlapping apples. This wants to look quite rustic and
not too neat. Dot with the butter and dust with the sugar. Bake
in a pre-heated oven at 400 degrees for about 75 minutes. Don't
panic if the apples look like they are burning and the pastry looks
too toasted, it tastes much better when it.s really crunchy.
the galette has cooled for a few minutes brush on the apricot glaze.
Spread it on quite thickly but be careful not to disturb the apple
layers. I usually serve it on a flat wicker basket lined with a
red and white chequered napkin for a rustic French look.
into large slices and eat at room temperature with crème
fraîche or clotted cream. Best eaten with the fingers!
Note: This galette, crunchy and sweet, is wonderful partnered
with a zingy sweet wine from the Loire, such as Côteaux du
Layon or Quarts de Chaume, the honeyed sweet botrytis character
from a good year marrying well, the green apple freshness and acidity
of Chenin Blanc bringing out the flavour of the fresh English eating