Apple Galette with Ginger & Honey
This French inspired dessert made in the Buffet Casserole, is a cross between a pie and a tart. Buttery pastry lines the pan with a sweet almond, ginger, fresh fruit filling and a honey glaze. The pastry dough is simply turned over around the edges to enclose most of the filling and finished with a sugar crusting before baking.
For the pastry crust
- 225g plain flour + extra for rolling
- Pinch of salt
- 125g butter – chilled and cut into small cubes
- 2 tablespoon caster sugar
- 2 ½ tablespoons cold water
For the filling
- 4 large or 5 small (approx. 650g) crisp dessert apples
- 140g ground almonds
- 55g Demerara sugar + 1 tablespoon extra for dusting
- 100g stem ginger – drained of syrup and finely diced
- 2 tablespoons runny honey
- 3 tablespoons lemon juice
- 2½ tablespoons melted butter
- 2-3 tablespoons stem ginger syrup – for glazing
Preheat the oven to 190°C.
For the dough – sift the flour and salt into a bowl, add the chilled diced butter and rub together until the mixture resembles breadcrumbs. Stir in the sugar, add the water and bring the dough together into a ball using a spatula, wrap in cling film and rest in a cool place for 1 hour.
Peel the apples, cut into quarters and remove the cores. Cut each quarter into 3 or 4 slices and reserve. Sprinkle the apples with 2 – 3 teaspoons of the lemon juice to prevent from browning.
Roll out the dough very thinly on a flour dusted worktop to a circle 38cm (15inches) in diameter.
Brush the base of the casserole with a little of the melted butter and line the base and sides with the rolled out pastry, allowing the excess to stand proud of the rim.
Combine the ground almonds, demerara sugar and chopped stem ginger together and spoon into the pastry-lined pan, arrange the sliced fruit on top in a neat circle pattern starting from the centre and working outwards. Mix the honey with the lemon juice and brush over the top of the fruit.
Wet the inside exposed edges of the pastry with a little water and fold it into the pan, gently pressing together where the pastry overlaps. This can be in 6 or 7 places and should look quite rustic. Brush the top of the turned over pastry with the melted butter and sprinkle with the extra demerara sugar.
Bake the gallete in the centre of the preheated oven for 50 – 55 minutes until golden brown and crisp, covering it with a sheet of loose foil, once it is nicely browned.
Remove the galette from the oven and brush the apples with the stem ginger syrup. Serve warm or at ambient temperature with vanilla custard, whipped cream, honey yogurt or ice cream.