Serves 6
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60g unsalted butter
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550g apples (about 4 medium ones), cored and sliced
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50g g caster sugar
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Juice of half a lemon (about 2 tablespoons)
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2 tablespoons plain flour
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1 teaspoon orange blossom water
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1 teaspoon vanilla extract
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¼ heaped teaspoon salt
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280g premade or store bought shortcrust pastry sheet
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Vanilla ice cream to serve, if desired
For the crumble
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90g plain flour
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60g g brown sugar
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60g cold unsalted butter
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Pinch salt
• Preheat oven to 200 C (390 F)
• Make the brown butter; melt butter in a small saucepan over medium heat. Keep an eye on the butter, the butter will start to foam and turn into a golden yellow. Leave the pan over the heat or until the butter turns into a light brown (about 2 minutes). Immediately, remove the pan from the heat and transfer the butter in a bowl to make sure the butter stops browning and avoid burning it. Place in the fridge for 5 to 10 minutes to allow the butter to firm up a bit.
• Make the galette filling. In a large bowl, mix the apple slices, sugar, lemon juice, flour, orange blossom, salt, vanilla and solidified brown butter (it doesn’t have to be very firm just a little bit).
• Make the crumble. In a separate mixing bowl add in the flour, butter and salt. Take the butter from the fridge and cut it into 1 cm cubes. Using your finger tips, rub the flour into the butter until the mixture looks like coarse breadcrumbs and you can’t feel the butter anymore. Make sure you use your fingertips and not your hand palms as this will warm up the butter and you need to keep it cold in order to obtain the right crumbly texture. Add in the brown sugar and use a large spoon (or your fingers tips) to mix to combine.
• Line a baking sheet with parchment paper and roll out your pastry. Arrange the apple slices over the dough (including the juices, if any) and leave 3 to 5 cm (1 to 2 inch) border around the edge of the dough, depending on the shape of your pastry (round or squared).
• Fold the edges of dough towards the centre and over the apples. Gently press the corner of the galette to seal. Sprinkle the crumble mixture over the apple slices making sure that all the slices are now covered. Transfer in the oven until the crust is golden brown, about 25 to 30 minutes.
• Leave to cool down for 10 minutes before removing the galette from the baking sheet to avoid damaging it. Serve warm or at room temperature with vanilla ice cream, if desired.