Dough tip: excess pastry can be refrozen.

Jam tip: Try Hank's Apricot jam from Thomas Dux, which is made in Sydney from Australian apricots.

 
 

Apple Galette

Preparation time: 20-30 min; Cooking time: 30 min; Serves: 10-12
  • 375g Careme ready rolled Puff Pastry
  • 200g almond meal
  • 200g butter
  • 150g castor sugar
  • 4 whole eggs
  • 1/2 vanilla bean (scrape pulp from pod)
  • 3 drops vanilla extract
  • 1 tbs plain flour
  • 1 tbs castor sugar
  • 3-4 medium-sized Granny Smith apples
  • 4 tbs apricot jam for glazing
  1. Preheat oven to 200 deg.C. and defrost pastry according ot packet instructions. Flour the work surface and roll pastry out to approx. 2mm thickness, which is enough for 10-12 squares. You can also leave it whole to make on large tart.
  2. Cream the butter and sugar until light and fluffy then add vanilla pulp and vanilla extract. Add 1/3 of almond meal and mix until combined. Add eggs one at a time and whisk vigorously. Add rest of the almond meal and flour and mix until combined.
  3. Spread almond cream onto pastry, leaving a 1cm boarder.
  4. Slice apples in half and cut into 2mm thin slices. Arrange apples slightly overlapping in rows on top of the almond cream and sprinkle with sugar.
  5. Bake for 10 minutes at 200 deg.C. and then turn down to 170 deg.C. Bake for another 15-20 minutes (30-40 minutes for a large tart) until golden brown.
  6. To glaze, warm the appricot jam through until runny and brush onto the warm apple tart.
  7. Serve with cream or Gundowring Vanilla ice Cream from Thomas Dux!