I haven’t baked anything in such a long time. Dare I say, in over a month! I’ve got to stop being so neglectful of my oven, and skills, if I say so myself. Today I got the itch. Between the laundry and the homework, I gave in, and made this lovely apple galette.
Although it’s not really a galette, Nigella refers to it by it’s French term, and as I know nothing of French language or food (officially anyway), I’ll describe as she does. Regardless of the name it’s called, this lovely pastry is the most amazing thing I’ve tasted all month. Well, last month, as this is September after all.
But I digress, this recipe speaks for itself.
* (edit) Side note: This would be great with some honey drizzled over it once it’s still warm and out of the oven. Apples, honey, this sounding familiar to anyone? It’s the traditional dessert for Rosh Hashanah. It’s an idea that my friend gave me, which I thought I’d share with you in case some readers out there were wondering what to make next weekend*
Taken from Nigella Express
- 2 Large Granny Smith apples, or 3 smaller Fugi apples
- juice of 1 lemon
- 1/2 (1 sheet) of a 17.2 oz package all-butter puff pastry, measuring 9 1/2 by 9 1/2 inches
- 2 tablespoons sugar, separated
- 1 tablespoon butter
Preheat over to 425 degrees.
Core the apples, cut them in half. Pour lemon juice into a wide shallow dish and fill it with some cold water. Immerse the apple halves in the lemony water; this will stop them turning brown.
Lay the sheet of puff pastry onto a large baking sheet, and either using the back of a large carving knife, or a steel ruler, mark a 1/2 inch border all the way around the edge of the pastry. You need to score the lines on the pastry rather than cutting all the way down and through it. This will allow the frame to rise above the apple filling.
Pat the apples dry and cut each half into quarters, then slice each as thinly as you can muster.
Sprinkle 1 tbsp of sugar over the base. Working from the inside edge, place the apple slices closely overlapping within the border of the frame. Create neat lines of apple slices until the pastry is covered.
Heat the butter with the remaining tablespoon of sugar in a small pan, and let both bubble for a few minutes, until a light caramel color appears. Dribble and drizzle this syrup over the apples and put tart in the oven.
Bake for 20-25 minutes, by which time the puff pastry should have risen with a nice border, and the fruit will be soft and slightly colored. If the apples have given off a juice, go ahead and let the pastry sit for 5 minutes.
Serves about 6-8