Recipe: Anél Potgieter
Preparation: 15 minutes
Cooking: 45 minutes
210 g cake flour
1 Tbsp sugar
pinch of salt
115 g ice cold butter, cut in large pieces
90 ml ice water
egg white, lightly beaten with a fork
4 apples (Granny Smith or Golden delicious), cut in thin slices
2 Tbsp lemon juice
130 g sugar
5 tsp corn flour
2 Tbsp butter, melted
2 Tbsp sugar, for sprinkling
Chantilly cream (cream whipped with vanilla extract and sugar) or vanilla ice-cream
Combine the flour, sugar and salt in a food processor. Add the cold butter and mix until the butter is the size of peas. Transfer the mixture into a mixing bowl, then add the ice water and mix until the dough comes together. Cover with plastic wrap and put in the fridge for at least 30 minutes.
Put the apples in a mixing bowl, add the lemon juice and toss lightly. Spoon the sugar and corn flour over and mix through.
Preheat the oven to 200 °C. Line a baking tray with baking paper.
Roll the dough 5 mm thick out on a surface dusted with flour – round or rectangular shape. Place the dough on the prepared baking tray.
Place the apple slices in the centre of the dough and spread out, but keep 8 cm between the apples and the edge clean. Spoon the lemon juice, corn flour and sugar liquid in the bowl over the apples. Fold the edges of the dough over the apples, only to form a rim and not to cover the apples completely. Brush the dough with the melted butter and sprinkle the sugar over the butter.
Bake the galette for 35 – 45 minutes until the filling is cooked and the crust golden brown.
Let it cool slightly on the baking try. Serve with the Chantilly cream or vanilla ice-cream.