Apple Galette

by Diane Bibby
12 servings

Buttery short crust Pastry
160g cake wheat flour
90g whole meal spelt flour (or substitute with regular wholewheat flour)
¼ teaspoon salt
30ml (2 tablespoons) icing sugar
180g Lurpak salted butter, (cold) cubed
3 - 4 tablespoons ice water

Walnut frangipane
100g walnuts, toasted
100g Lurpak butter
90g castor sugar
2 eggs
5ml (1 tsp) ground cinnamon
8 apples, cored and cut into thin wedges
2 tablespoons Lurpak butter, melted
egg wash (whisk 1 egg with 30ml water)
1 tablespoon demerara sugar
2 tablespoons Lurpak butter, melted combined with 2 tablespoons honey

Caramel sauce
100g (1/2 cup) castor sugar
250ml (1 cup) fresh cream
60g Lurpak salted butter
a generous pinch sea salt flakes

Apple Galette


Place the cake flour and spelt flour, salt and icing sugar into a processor. Add the
Lurpak butter and pulse several times to incorporated the butter. Drizzle in the water a
little at a time until the dough comes together. Wrap in cling film and chill for 1 hour.

For the frangipane, place the walnuts in a processor and blitz until fine. Add the
Lurpak butter, castor sugar, eggs and cinnamon. Pulse to form a paste.
To make the caramel sauce, place the castor sugar in saucepan. Swirl the pan until the
sugar is melted and the caramel amber-coloured. Add the cream and boil hard until all
the caramel bits are dissolved and the sauce thickened. Add the butter and salt and
whisk to incorporate.

Preheat the oven to 200 C. Line a large baking sheet with baking paper.
On a well-floured board, roll the pastry out into a round with a 40cm diameter. Spread
the frangipane over the base to within 4cm from the edge.

Toss the apples in the melted butter and arrange on top of the frangipane.
Fold the edges in, pressing lightly to secure. Brush the folded pastry with egg wash
and scatter with demerara sugar. Bake for 40-45 minutes. Brush the apples with honey

Drizzle with half the caramel sauce. Serve the galette warm with vanilla bean
ice cream and extra sauce alongside.

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