Rustic Apple and Cinnamon Galette Recipe

Ingredients

• For the pastry: 200 g plain/all-purpose flour, plus 15 g for rolling
• For the pastry: 15 g caster sugar
• For the pastry: 2 g fine salt (about 1/3 teaspoon)
• For the pastry: 100 g cold unsalted butter, in small cubes
• For the pastry: 50–65 g ice-cold water
• For the filling: 450 g firm apples, weighed after peeling and coring, sliced 3 mm thick
• For the filling: 45 g light brown sugar
• For the filling: 10 g cornflour/cornstarch
• For the filling: 2 g ground cinnamon (1 level teaspoon)
• For the filling: 15 g lemon juice
• For the filling: 15 g unsalted butter, in small pieces
• For the edge: 15 g whole milk
• For the edge: 10 g caster sugar

Method

1. 1

   Combine the 200 g flour, 15 g sugar and salt. Rub in the cold butter with fingertips until the mixture has coarse crumbs and some flat pea-sized butter pieces. Stir in 50 g cold water with a fork. Add a little more only where dry crumbs remain, until the mixture holds when squeezed.

2. 2

   Bring the dough into a disc without kneading, wrap and refrigerate for 45 minutes. Cut a sheet of baking parchment about 38 x 38 cm and lay it on the worktop.

3. 3

   Dust the parchment and dough lightly with the extra flour. Roll the dough on the parchment into a 34 cm circle, roughly 3–4 mm thick. Keep it on the worktop for filling and folding. If the dough cracks badly, let it stand a few minutes before continuing; if it becomes soft and greasy, chill it again.

4. 4

   Toss the apple slices with the brown sugar, cornflour, cinnamon and lemon juice. Arrange over the dough, leaving a 4 cm border. Leave any liquid pooled in the bowl behind. Fold the border over the outer apples in loose pleats to make a tart about 26 cm across. Dot the exposed apples with the 15 g butter.

5. 5

   Slide the parchment with the folded tart onto the baking sheet; the 26 cm tart fits within its usable flat area of at least 30 x 30 cm. Trim any parchment extending beyond the tray edges. Refrigerate for 15 minutes while heating the oven to 200°C conventional or 180°C fan. Brush the pastry border with milk and sprinkle that border with the final 10 g sugar.

6. 6

   Bake on the lower-middle shelf for 40–45 minutes, until the pastry is deeply golden, the filling bubbles and a knife slips easily into an apple slice. Carefully lift an edge with a spatula to check the underside is browned rather than damp. Add 5 minutes if needed.

7. 7

   Leave on the sheet for 20 minutes before cutting into wedges.