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Apple galette with calvados sauce
Apple galette with calvados sauce
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Prep Time:
110 minutes
Cook Time:
45 minutes
Total Time:
155 minutes
Impress with this rustic apple tart inspired by Chez Panisse.
Ingredients:
  • 4 (about 650g) Granny Smith apples
  • 20g unsalted butter, melted
  • 165g caster sugar
  • 500ml apple juice
  • 1-40.00 ml Calvados (see note)
  • Cardamom ice cream (see note) or vanilla ice cream, to serve
  • 125g plain flour
  • 5.00 gm caster sugar
  • 80g chilled unsalted butter, chopped
Instructions:
  • To make the pastry, blend the ingredients with 1 teaspoon of salt in a food processor until it forms coarse crumbs. Add 1-2 tablespoons of iced water and pulse until the dough comes together in a ball. Shape the dough into a disc, wrap it in plastic, and refrigerate for 1 hour.
  • Peel, core, and quarter the apples. Keep the peel and cores in a pan. Thinly slice the apple quarters, using a mandoline if available, and keep the end pieces. Roughly chop the end pieces and a few slices to yield 1/2 cup of chopped apple. Set aside.
  • Roll out the pastry into a 30cm round on a lightly floured surface and transfer it to a baking tray lined with parchment paper. Arrange apple slices in a circle, starting 4cm from the edge, slightly overlapping. Fill the center with chopped apples and then layer more slices in circles towards the center, overlapping slightly. Fold the pastry edges over the apples to create a crust, pressing to seal. Chill the tart in the fridge for 15 minutes.
  • Preheat the oven to 200°C. Brush butter over the crust of the galette. Sprinkle the apples with 3 tablespoons of sugar, then sprinkle another 3 tablespoons of sugar over the crust. Bake for 40-45 minutes until golden brown. Allow to cool on a wire rack.
  • While you wait, combine the juice and leftover 1/2 cup (110g) sugar in the pan with the peels and cores. Cook over medium heat, stirring occasionally, for 20 minutes. Strain the mixture through a fine sieve to remove solids. Return the liquid to the pan and simmer for an additional 10-15 minutes until thickened. Add Calvados and keep the mixture warm.
  • Slice the galette, drizzle with Calvados sauce, and enjoy with a scoop of ice cream.

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