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Apple and pear galette with spiced chocolate sauce
Apple and pear galette with spiced chocolate sauce
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Winter fruit tart with spiced chocolate sauce - a simple yet impressive French dessert.
Ingredients:
  • 2 sheets frozen butter puff pastry, just thawed
  • 250.00 ml blanched almonds
  • 250.00 ml skinless hazelnuts, toasted
  • 107.50 gm caster sugar, plus 1 tsp extra
  • 62.50 ml plain flour
  • 2 eggs, lightly beaten
  • 4.40 gm vanilla extract
  • 80g butter, melted, cooled
  • 2 pink lady apples, peeled, halved, cored
  • 2 packham pears, peeled, halved, cored
  • 8 small scoops vanilla ice-cream, to serve
  • 40.00 ml chopped toasted hazelnuts, to serve
  • 126.25 gm thickened cream
  • 16.00 gm brown sugar
  • 0.63 gm mixed spice
  • 0.63 gm ground ginger
  • 200g dark chocolate, chopped
Instructions:
  • Preheat the oven to 200C (180C fan-forced).
  • Cut one pastry sheet in half lengthwise and set one half aside. Cut the remaining pastry half into two long strips. Lay the whole pastry sheet on a flat surface, then place the reserved pastry half slightly overlapping along one side of the pastry sheet. Press lightly to secure. Join the two short ends of the remaining pastry strips together, slightly overlapping, and press to secure. Place the strips along one long side of the pastry, slightly overlapping, and press to secure. Trim any overhanging pastry so you have a rectangle measuring approximately 30cm x 35cm.
  • Fit pastry sheet into a flameproof frying pan, making sure it covers the base and sides with some overhang. Chill in the refrigerator until needed.
  • Combine almonds, hazelnuts, and caster sugar in a food processor until finely ground. Transfer the mixture to a medium bowl, then mix in flour, egg, vanilla, and ¾ of the butter.
  • Evenly coat the pastry base with the nut mixture. Slice the apple and pear thinly. Follow the picture to artfully place the fruit on top. Fold any extra pastry over the edges to create a border. Brush the fruit with the remaining butter and sprinkle with additional caster sugar. Bake for 45 minutes or until the fruit is soft and the pastry is golden and crispy.
  • Prepare the Spiced Chocolate Sauce by combining cream, brown sugar, mixed spice, and ginger in a saucepan over low heat. Cook gently, stirring occasionally, until the mixture just starts to simmer (about 3 to 4 minutes). Remove from heat, then add chocolate and whisk for 1 to 2 minutes until melted and smooth.
  • Garnish galette with a scoop of ice cream and drizzle with spiced chocolate sauce. Top with a sprinkle of hazelnuts.

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