Felt like having apple pie and galette. Bought puff pastry, raisins, fig jam, and 2 types of apples: Granny Smith and Pink Lady. This is my trial-and-error cheat using puff pastry. I admit that the shape of my galette isn’t beautifully round. I only made one just in case it didn’t turn out.

“A galette is a French term for flat, round cakes and pancakes. In the U.S., it refers to a rustic, free-form pie with a single crust. In France, it can also mean a savoury buckwheat pancake from Brittany or a pastry like galette des rois. American-style galettes are open-faced tarts that can be sweet or savoury, known for their easy preparation. French-style galettes are savoury pancakes made with buckwheat flour, often filled with ham, cheese, and eggs, and can also refer to round pastries like the galette des rois.”

My style galette are cooked apples pieces with raisins soaked in bourbon and using fig jam instead of caramel sauce as most recipes use them. Here’s pie cooking and cheat jammy puff pastry galette. Glad it turned out sweet, cute and delicious. Let’s cook!!!

Ingredients

1 Granny Smith apple, peeled, cored, and cut into pieces
1 Pink Lady apple, peeled, cored, and cut into pieces
1 puff pastry sheet
1 egg, lightly beaten
2 Tbs milk (OPT)
20-25 g unsalted butter
55 g castor sugar
1/4 c bourbon, depending on amount raisins
3 Tbs brown sugar
2 Tbs lemon juice, bought
1 1/2 Tbs plain flour
1 Tsp cinnamon powder
1 Tsp vanilla extract
1/8 Tsp ground cloves or 2 whole cloves
pinch of nutmeg
10 dried raisins
fig jam or any jam of your choice

Method

Roughly chop dried raisins in half and break them up with your fingers so they are not stuck together. Heat bourbon in a small saucepan on medium heat, just until hot. Add dried raisins, spread to under bourbon. Then leave to soak for 30 minutes. Line a baking tray with baking sheet.

Note: Raisins should absorb most of bourbon. If there are any excess bourbon not absorbed by the raisins, pour it into the apples later.

Meantime, remove puff pastry from the fridge and leave to sit at room temperature on the bench for 15 minutes. Lightly flour the bench and use a small plate to cut out into a round disc. Place disc puff pastry into the prepared baking tray with baking paper, prick holes on the pastry. Place the tray into the fridge to chill and rest for 15 minutes before using. Beat light egg with milk and set aside.

While pastry chilling in fridge, peel and core the apples, and cut each into chunk pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place 20 g butter and 55 g castor sugar in a saucepan over medium-low heat. When butter has melted and sugar dissolves, add apples, 2 whole cloves, excess bourbon, 2-3 Tbs fig jam and cinnamon, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.

Preheat oven 180 degrees C for about 20 minutes. Bring out the disc pastry after resting and chilling, then brush an egg and milk mixture on the base. Evenly spread the jam using a palette knife or the back of a spoon onto the pastry disc but only spread as far as 2 cm from the edge of the disc.

Scatter some macerated raisins onto the base and add apples. Next dollop some more fig jam on top and scatter the remaining macerated raisins. Here comes the hard part for me: fold the excess edges of the pastry over apple and macerated raisins to form a pastry collar and open-faced tart.

Brush some egg milk mixture onto the exposed surface of the pastry, light brush or dab some jam. This will create a crispy and caramelised galette crust. Bake for 20-25 minutes; turn the galette halfway through baking to ensure an even bake and until the crust is golden brown. I forgot to sprinkle 3 Tbs brown sugar. I had it in a further 5 minutes; so, my pastry is dark golden brown. Serve warm or cold or with ice cream. Enjoy!!!

Note: Sultanas can be substituted, cranberries, cherries, or other dried fruit. Chopping helps the raisins absorb more bourbon. Covering the apples with jam will boost the flavour and the added shine!!! You can substitute bourbon for rum.

https://helenscchin.com/2017/12/01/apple-galette-with-puff-pastry/

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