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FEATURE RECIPE
Sugared apple galette
This is based on the classic galette Perougienne. We’ve added brandy-soaked muscatels to the brioche base and topped it with paper thin discs of apple.
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Serves
6
Cooking Time
Prep time 20 mins, cook 25 mins (plus proving)
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100 gm
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dried muscatels
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100 ml
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brandy
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7 gm
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(1 sachet) dried yeast
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30 gm
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caster sugar
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80 ml
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(1/3 cup) lukewarm milk
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330 gm
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plain flour
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2
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lemons, finely grated rind only
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1
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egg and 1 egg yolk, lightly beaten together, at room temperature
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120 gm
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butter, softened
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For dusting:
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pure icing sugar
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| Sugar apple top |
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80 gm
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crème fraîche
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60 gm
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butter, stored in the freezer for ½ hour
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80 gm
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caster sugar
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1
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lemon, finely grated rind only
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2
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Granny Smith apples, very thinly sliced
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1
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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.
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2
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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).
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3
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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.
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4
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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.
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Drink Suggestion Sweet Vouvray.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen
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