INGREDIENTS
DOUGH
210g All-Purpose Flour
1 tbsp Sugar
½ tsp Salt
115g Cold Unsalted Butter, small cubes
90ml Ice Water
FILLING
6 Medium Apples (Granny Smith)
3 tbsp Melted Butter
2 tsp Rempah Kueh/ Cinnamon Powder
50g Caster Sugar
BAKING
1 tbsp Cornstarch
1 Egg, beaten
2 tbsp Coarse Brown/White Sugar
Apricot jam for glazing (optional)
PREPARATION
1) Mix the flour, sugar and salt together. Rub cold butter cubes into
the flour mixture, till it looks like cornflakes pieces. Add ice water
and continue mixing till it comes together. Flatten the dough into a
round disk, wrap it in clingwrap and chill for 30 mins.
2) Preheat oven to 190°C using Convection function. Line a baking
tray with baking paper or silicon mat.
3) Peel, core and slice the apples. Put them into a bowl with the sugar,
melted butter, spice powder and mix well.
4) Remove the dough from the fridge and roll out till desired size.
Transfer to the baking tray. Dust it lightly with the cornstarch. Lay
the apple pieces evenly onto the pastry, leaving ~ 5cm border all
around.
5) Fold in the border all around the apples. Brush lightly with the
beaten egg and sprinkle sugar around the border.
6) Bake for about 50-60 mins until golden brown. Slide the galette
carefully onto a cooling rack. To glaze the galette, thin the apricot
jam with about 1 tbsp water and brush this all around the galette.
COOKING TIP
Not a fan of apples? Substitute the apples with other fruits such as pears.
