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Cover - Apple Galette with Cardamom Whipped Cream

Apple Galette with Cardamom Whipped Cream

100 mins
303 cals per serving
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Donal's Notes

Ingredients

plain flour
plain flour
caster sugar
caster sugar
 sea salt
sea salt
unsalted butter
unsalted butter
egg
egg
apple cider vinegar
apple cider vinegar
water
water
dessert apples
dessert apples
apples
apples
vanilla bean paste
vanilla bean paste
lemon
lemon
double cream
double cream
icing sugar
icing sugar
ground cardamom
ground cardamom

Equipment

Large mixing bowl
Large mixing bowl
Measuring jug
Measuring jug
Rolling pin
Rolling pin
large baking sheet
large baking sheet
Parchment paper
Parchment paper
Whisk
Whisk
Pastry brush
Pastry brush

Method

1

For the pastry, place the flour, sugar, salt and butter in a large mixing bowl and, using a pastry blender or a butter knife, cut the butter into the flour until you are left with small pea-sized lumps of butter.

2

In a measuring jug, whisk together the egg, vinegar and ice water until combined. Make a well in the centre of the flour and butter mixture and pour in the liquid.

3

Using two large forks, gently toss all the ingredients together until the dough takes shape and begins to hold together. Turn the dough out onto a layer of cling film and wrap. Place in the fridge to chill for a good 30 minutes before rolling out.

4

Preheat the oven to 200˚C.

5

Place the cooking apples in a bowl with the remaining ingredients for the filling and set aside

6

Roll out the pastry to a disc, about 5mm in thickness, on a floured work surface. Transfer to a flat baking tray lined with parchment paper.

7

Place the apples in the centre of the pastry disc, leaving at least 4cm around the sides. Fold the edges of the pastry inward, over and around the apples, leaving the center exposed. Brush the outside edges of the pastry with beaten egg. Bake in a hot oven for 40 minutes until golden brown and the apples are tender when pierced with a fork.

8

While the galette cooks, in a bowl whisk the cream with the sugar, cardamom and vanilla bean paste until thickened.

9

Remove the cooked galette from the oven and let it cool until just warm. Serve with dollops of the freshly whipped cream.

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