With apples in season and the cooler Autumn weather, it’s a perfect time to make an apple and almond pie. As a bonus, the sweet smell of baking fruit wafting through a house will bring a smile to your face – I always think that the tantalising smells coming from the kitchen are a big part of what makes a house a home, don’t you?
This free-form Apple and Almond Galette can be made by anyone, even complete baking novices, because it’s made with shop bought puff pastry and can be put together anyway you like. I like baked goods to look home-made and personal so I love galettes for their free-form shape and the way you can arrange the fruit to suit your personal taste.
I haven’t used cinnamon in this recipe because I find cinnamon so overused in apple desserts but do add a sprinkle if you wish. Personally, I find that a squeeze of fresh lemon juice really brings out the flavour in the apple without overwhelming it like cinnamon can. Either way you like it, this Galette makes a wonderful dessert or afternoon tea when served with vanilla ice cream or whipped cream. Enjoy!
- 1 sheet puff pastry (frozen)
- 3-4 apples
- 3 tablespoons flour
- 3 teaspoons Demerara or brown sugar
- 1 lemon, cut into half
- 3 tablespoons slivered almonds
- 1 egg (beaten) or 1 tablespoon milk (for glazing the pastry)
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper. Sprinkle 1 tablespoon of flour of the baking paper.
- Place puff pastry onto the kitchen table to thaw. While that is happening, wash and dry apples and then cut into quarters. Core apples and then slice each quarter into 5 thin slices.
- Put apples in a bowl as you cut them, sprinkling them with the juice of half a lemon as you go to help keep them browning.
- Once the pastry has thawed, sprinkle it with 2 tablespoons of flour and 2 teaspoons of sugar. (The flour will help absorb the juices from the fruit.)
- Arrange the apples over the top of the pastry in any pattern that you like, leaving an inch border around the edges. You can start from the centre and work outwards or place slices in a pretty but random pattern as I have.
- Fold the pastry in from the sides, creasing it where necessary and tucking in the corners.
- Sprinkle over the almonds and then the juice of the second half the lemon and the remaining teaspoon of sugar.
- Use a pastry brush to paint the exposed pastry with the egg or milk wash and then bake the galette in an oven for 35-40 minutes.
- Leave to cool slightly in an open oven and then serve with ice cream or cream.