An easy and rustic tart that is complete with coconut custard, spiced apples and homemade flakey, buttery pastry.
2 1/2 cups (312g) plain flour
2 Tbsp (24g) granulated sugar
1/2 tsp (3g) salt
2/3 cup + 2 Tbsp (200g) block butter of choice (see notes)
1/2 cup (125g) ice cold water
Apple custard filling
1/2 cup (75g) almond meal
3 green apples, sliced into 2–3mm thick slices
1/3 cup raw sugar or coconut sugar
1 tsp ground cinnamon
1/2 nutmeg, freshly grated
1 Tbsp lemon juice
- I always recommend using scales to get this recipe correct as they are far more accurate. I used Australian standard cups. Prepare the butter and ensure you have ice-cold water on hand. The trick to getting the pastry to come together is using cold ingredients, and so it is best to have your butter cubed straight from the fridge, and ice cold ready to go.
- Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
- Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours. I use a compostable plastic wrap, so if you want to go plastic free check out this one.
PREPARE THE FILLING
- Place the sliced apple into a bowl and very gently combine with the sugar, lemon juice and spiced. Mix well and set aside.
CREATE THE GALETTE.
- After 1 hour, remove dough from the fridge. You will need to work quickly here, so get your self prepared and if its a hot day I would recommend using a cold marble slab to roll out the pastry on. Place dough between 2 sheets of baking paper (or two silicone mats, I use these ones), and carefully roll out to a large rectangle. You want the dough to be around 5-7mm in thickness and very even all over, preferably with no cracks as they will split during baking. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
- Spread almond meal over the dough, leaving a 5cm boarder (this will be rolled over in to a crust) then dollop over coconut custard. You can be rustic here- you don’t need to spread it just roughly dollop blobs to cover the almond meal then layer on the apple filling on top, arranging in whichever pattern you prefer. Ensure there is a 5 cm gap around the boarder, and if you have any extra filling, set it aside.
- Now, fold up the sides of the galette. The dough might be a little bit sticky, so use a small, sharp knife to peel the edge away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and continue until you’re back to where you started. Once the crust has been completely formed, you can add any extra filling on top, but be careful to not pile it too high. Brush the top crust in extra melted butter, olive oil or milk them sprinkle with raw sugar (optional).
- Now, place the galette (on the baking tray) back in the fridge for a minimum of 30 minutes (don’t skip this step) then preheat the oven.
- Preheat the oven to 200C (390F) then add galette to the oven and bake for 10 minutes. Turn down to 175 C (350F), then bake a further 30-35 mins. Serve immediately with ice-cream, or allow to cool and cut into slices atet can be eaten throughout the day.
The choice of butter here is very important. Use REAL butter (the hard kind), not a margarine, or a hard, stick vegan butter like this one by natural for the best result.
Keywords: Galette, apple pie, pastry, custard,