This Pink Lady Apple Galette with Vanilla Chantilly is easy yet impressive, perfect to whip up for unexpected entertaining.
Step by step video can be viewed by clicking the play icon on the image →
Preparation time: 40 minutes
Cooking time: 25 minutes
You will need:
100g ground almonds
60g icing sugar sifted
2 tbsp rosewater
1 pack ready rolled puff pastry (at room temp)
1 large baking tray
4 Pink Lady apples (each quartered and cored)
1 tbsp English runny honey warmed
Icing sugar to dust
For the Chantilly cream
300 ml double cream
1 tbsp icing sugar sifted
A length ways split vanilla pod seeds scraped out
What to do:
Preheat the oven to Gas mark 7/220C/fan oven 180. Mix the almonds, icing sugar, rosewater and 1tbsp water together in a bowl to create a frangipane mix.
Unroll the pastry onto a floured surface. Roll gently width ways to widen the pastry slightly so it becomes wide enough to allow you to cut a circle around a dinner plate. Carefully transfer the circle onto the baking tray and prick all over with a fork to within 1cm of the edge. Put in the fridge to chill.
Cut each apple quarter into 3 wedges and toss in a bowl with the warmed honey.
Spread the frangipan to within 1cm of the edge of the pastry. Arrange the apple wedges on top and bake for 10 minutes. Lower the oven to Gas mark 6/200C/fan oven 170 and bake for 15-20 minutes until the pastry has puffed up and the frangipan is golden.
Meanwhile make the Chantilly cream. Whisk the cream, icing sugar and vanilla together, chill until ready to serve.
When the galette is ready, dust with icing sugar and serve with the Chantilly cream.
Recipe from: www.pinkladyapples.co.uk
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