Stash this dessert in the freezer for a
quick and easy go-to pud.
Apple Galette
Hands-on time 20min. Cooking time about
35min. Cuts into 8 pieces
·
Plain flour, to dust
·
500g pack puff pastry
·
8tbsp apricot jam
·
4 Braeburn apples, cored and very thinly sliced
1. Preheat oven to 200oC (180oC fan) mark 6.
Lightly dust a work surface with flour and roll out the pastry until it
measures roughly 25.5cm x 35.5cm (10in x 14in) and is 5mm (1/4in)
thick. Trim the edges to neaten. Put on to a large baking tray and thoroughly
prick pastry all over with a fork, leaving 1 2cm (1/2in)
border unpricked around the edge.
2. Spread half the jam over the pricked pastry, then arrange apple
slices on top, overlapping them to make neat rows.
3. Bake the tart for 30-35min until pastry is golden and apples have
just started to tale on colour. When the tart is 5min away from the end of the
cooking time, heat the remaining jam with 2tsp water until just boiling, then
carefully brush all over the apples straight after you remove the tart from the
oven. Serve in slices, warm or at room temperature, with cream or ice cream, if
you like.
Serve in slices, warm or at room temperature, with cream or ice cream, if
you like.
Per serving
344cals, 16g fat (10g saturates), 45g carbs
(21g total sugars)
To freeze
Cut the finished glazed tart into slices.
Wrap each slice well with non-stick baking parchment and freeze for up to 1
month (wrapped slices can be stacked on top of each other). To serve, defrost
at room temperature (about 1hr) or arrange frozen slices on a baking tray and
warm through in an oven preheated to 150oC (130oC fan)
mark 2 for 15-20min or until defrosted.
