Name: Sugared apple galette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 100 gm dried muscatels; 100 ml brandy; 7 gm (1 sachet) dried yeast; 30 gm caster sugar; 80 ml (1/3 cup) lukewarm milk; 330 gm plain flour; 2 lemons, finely grated rind only; 1 egg and 1 egg yolk, lightly beaten together, at room temperature; 120 gm butter, softened; For dusting: pure icing sugar; Sugar apple top; 80 gm crème fraîche; 60 gm butter, stored in the freezer for ½ hour; 80 gm caster sugar; 1 lemon, finely grated rind only; 2 Granny Smith apples, very thinly sliced

Sugared apple galette

Australian Gourmet Traveller French dessert recipe for sugared apple galette.

Serves 6

Prep

20M

Cook

25M

Total

45M

This is based on the classic galette Perougienne. We’ve added brandy-soaked muscatels to the brioche base and topped it with paper thin discs of apple.

Ingredients

100 gm dried muscatels

100 ml brandy

7 gm (1 sachet) dried yeast

30 gm caster sugar

80 ml (1/3 cup) lukewarm milk

330 gm plain flour

2 lemons, finely grated rind only

1 egg and 1 egg yolk, lightly beaten together, at room temperature

120 gm butter, softened

For dusting: pure icing sugar

Sugar apple top

80 gm crème fraîche

60 gm butter, stored in the freezer for ½ hour

80 gm caster sugar

1 lemon, finely grated rind only

2 Granny Smith apples, very thinly sliced

Method

Main

1.For brioche base, add muscatels and brandy to a small saucepan and simmer over medium heat until brandy is absorbed (4-5 minutes). Set aside and cool.

2.Combine yeast, a pinch of the caster sugar and warm milk in a bowl, stir to dissolve yeast, then set aside in a warm place until foamy (2-3 minutes). Meanwhile, combine flour, lemon rind and remaining sugar in the bowl of an electric mixer fitted with a dough hook and mix to combine. With mixer on low speed, add yeast mixture, egg mixture and muscatels and mix to combine. Add butter a little at a time and beat until smooth and glossy (4-5 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until double in size (1½-2 hours).

3.Preheat oven to 200C. Turn dough onto a lightly floured surface and roll out to a 30cm-diameter circle. Line a buttered 27cm-diameter fluted tart pan with the dough, rolling edges in and pleating as you go, and prick within border with a fork.

4.For sugar apple top, spread crème fraîche over brioche dough within border. Coarsely grate butter and scatter two thirds over crème fraîche. Combine sugar and lemon rind in a small bowl, scatter two thirds of the sugar mixture over butter. Layer apple over sugar mixture, overlapping slices, then scatter with remaining butter and sugar mixture. Bake until golden (15-20 minutes), dust edges with icing sugar and serve immediately.