- The crust;
- 275 g plain flour
- 50 g sugar
- 1/8 teaspoon salt
- 200 g Butter, cold cut in cubes
- 2 egg yolks
- 3 to 6 tablespoons ice water
- 1400 g apples, peeled, cored and quartered
- 200 g sugar
- 2 teaspoons lemon juice
- lemon peel from ½ lemon
- 1 teaspoon cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon clove
- To assemble
- 40 g Butter
- 1 tablespoon raw sugar
- ¼ cup apple brandy
8Recipe is created for
Place flour, sugar, salt and butter into TX bowl. Mix at speed 5 until resembling course sand. About 10 seconds.
Add egg yolks and 3 Tablespoons ice water. Mix at speed 4 just until mix starts to combine. Do not overwork. Add a bit more water if necessary.
Shape into a flat disk, cover with cling film and refrigerate.
While the crust is cooling, Put lemon peel in TX bowl with sugar and wizz at speed 8 about 5 – 6 sec to infuse the lemon and sugar. Scrape down sides. Add apples, lemon juice and spices. Cook apple 5 -10 minutes at 100C, speed 1. Apple should be starting to soften but not be fully cooked. Time is dependent on how fine the chop and the type of apples so watch and adjust time as necessary. Even overcooked it is great. Once cooked pour contents of bowl into a colander [or the basket] to separate the fruit and juice. Reserve juice.
While fruit drains and cools, roll crust out on a lightly floured board or Thermomat to a 40 cm round. It will be about 6 – 7 mm thick. Transfer crust to a baking paper lined pan and return to refrigerator. If necessary fold in up to 30 cm of crust edges to fit pan.
When fruit is cool, set oven to 200C assemble as follows; Unfold crust [if folded] place drained fruit in centre of crust and gently spread to within 30 mm of edge. Fold extra crust over the fruit, making tucks in crust as you go around pan. Dot the apple with extra butter, brush crust with water and sprinkle with raw sugar. Bake the Galette until pastry is golden and apples are fully cooked. Up to 45 min. While baking, return the juice from the draining to the TX bowl, cook at temp 100 speed 2 until reduced to about 60 ml. If not reducing fast enough use varoma temp. Set time to 10 minutes but watch closely. When a sticky syrup is formed stop heating, add brandy and continue to mix at speed 2 a few seconds until combined. If galette is still in oven pour mix into another bowl to stop heat. The perfect timing is to have this ready just as the galette comes out of the oven. Pour the syrup brandy mix over the apples.
Serve warm with ice cream.
Different combinations of fruit and nuts can be used or even choc chips.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Chewy Almond Biscuits
- Ohhh Emmm Geee Caramel White Choc & Macadamia Slice
- Yogurt scones
- 30 Second Lemon Cupcakes
- Double choc apricot muffins
- Chocolate Brownies (Gluten Free, Dairy Free, Paleo)
- 20sec scones
- Strawberry Balls
- Madeira Cake
- Egg, Nut & Dairy Free Cupcakes! School Friendly!
- Strawberry Vanilla cake with strawberry coulis
- Strawberry Choc Cheesecake
- Black Forest Scrolls
- Creole Style Jambalaya
- Easy Apple Cake
- Virgin Lychee Sorbet Cocktail adapted from festive class
- Dairy Free Peanut Butter Custard
- No Knead Sourdough
- Squid Ink Bread
- Multigrain Bread
- Hidden Veg Spaghetti Bolognese
- Chewy Almond Biscuits
- Lemon Bundino ( Italian lemon pudding)
- Moroccan Vegiful Quinoa Salad