Apple Galette with Apricot Jam

Now this could be the easiest recipe on the blog, though the apple galette looks like it is coming from a fancy bakery, or like I spent hours in the kitchen making it, right? But the truth is that you can put the whole thing together in merely less than 15 minutes, then pop it in the oven and bake it until it puffs up and get golden brown. Remove from the oven and glaze the surface with apricot jam. Et voila, that’s it! Your house will smell wonderful and it is super tasty!

Serve it on its own or with a scoop of vanilla ice cream, though I would recommend it too with coffee for breakfast. Yes, please a warm slice of the apple galette glazed with apricot jam is pure indulgence.

The first thing you need to do is to take your puff pastry sheet out of the freezer and let it sit just to make it pliable enough to work with and unfold. Or let it thaw overnight in the refrigerator.

Use a meloncorer to core out the apples. It is fast and easy.

Grease a 22 cm/9 inches round cake tin with butter, unfold the puff pastry sheet and transfer it to the greased cake tin

Use a meloncorer to core out the apples. It is fast and easy.

Place the apple slices in an overlapping circle over the dough. Generously add the raisins

Sprinkle the apples evenly with sugar. Dot the top of the pastry with the butter cubes

Ingredients:

• 1 (400 g.) /14 oz. frozen puff pastry sheet
• 3 large green or yellow apples, Granny Smith is a good choice, peeled, cored and thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 2 tablespoons apricot jam
• ½ tablespoon water
• A handful of raisins
• 1 heaped tablespoon butter, cut into small cubes

Directions:

• Place the rack in the center and preheat the oven to 200°C/400°F.
• Grease a 22 cm/9 inches round cake tin with butter, unfold the puff pastry sheet and transfer it to the greased cake tin (don’t cut it, just the way it is, it is so forgiving and doesn’t need to be perfect. The extra dough boarder will overlap the filling later).
• Meantime prepare the filling: Mix together the apple slices with lemon juice.
• Place the apple slices in an overlapping circle over the dough. Generously add the raisins and sprinkle the apples evenly with sugar.
• Dot the top of the pastry with the butter cubes. Fold the boarder over the filling. Part of the galette will be open and the other part will be covered.
• Bake for about30 minutes or until the galette puffs up and get golden brown.
• Remove from the oven and set aside.
• Heat the apricot jam and water just to loosen the jam a bit and brush the surface of the galette(the covered and uncovered part).

Enjoy.

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