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Sugared apple galette

You'll need

100 gm dried muscatels 100 ml brandy 7 gm (1 sachet) dried yeast 30 gm caster sugar 80 ml (1/3 cup) lukewarm milk 330 gm plain flour 2 lemons, finely grated rind only 1 egg and 1 egg yolk, lightly beaten together, at room temperature 120 gm butter, softened For dusting: pure icing sugar   Sugar apple top 80 gm crème fraîche 60 gm butter, stored in the freezer for ½ hour 80 gm caster sugar 1 lemon, finely grated rind only 2 Granny Smith apples, very thinly sliced


  • 01
  • For brioche base, add muscatels and brandy to a small saucepan and simmer over medium heat until brandy is absorbed (4-5 minutes). Set aside and cool.
  • 02
  • Combine yeast, a pinch of the caster sugar and warm milk in a bowl, stir to dissolve yeast, then set aside in a warm place until foamy (2-3 minutes). Meanwhile, combine flour, lemon rind and remaining sugar in the bowl of an electric mixer fitted with a dough hook and mix to combine. With mixer on low speed, add yeast mixture, egg mixture and muscatels and mix to combine. Add butter a little at a time and beat until smooth and glossy (4-5 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until double in size (1½-2 hours).
  • 03
  • Preheat oven to 200C. Turn dough onto a lightly floured surface and roll out to a 30cm-diameter circle. Line a buttered 27cm-diameter fluted tart pan with the dough, rolling edges in and pleating as you go, and prick within border with a fork.
  • 04
  • For sugar apple top, spread crème fraîche over brioche dough within border. Coarsely grate butter and scatter two thirds over crème fraîche. Combine sugar and lemon rind in a small bowl, scatter two thirds of the sugar mixture over butter. Layer apple over sugar mixture, overlapping slices, then scatter with remaining butter and sugar mixture. Bake until golden (15-20 minutes), dust edges with icing sugar and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sweet Vouvray.

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