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buttery, crisp shortcrust pastry meets a mushy apple filling, this apple galette is perfect for those rainy day dessert cravings. Best served with a drizzle of caramel sauce and hot coffee!

Galettes are free-form rustic tarts with a savoury or sweet filling. If you know me well you'll know I always vote for sweet over savoury. Had some gourmet butter lying in the fridge and what better way to celebrate butter than a well made flaky pastry dough?

This shortcrust pastry recipe is a keeper and comes together really quick if you follow the most important tip - use cold butter, cold flour and cold water to bring it all together.

A little bit of orange zest in the filling adds the right amount of freshness and takes it up a notch.

Best enjoyed with friends who love desserts as much as you without worrying about calories and a seriously good cup of freshly brewed coffee.

For the pastry dough:

100 g Unsalted butter

175 g All purpose flour (maida)

a pinch of salt

2 tablespoons of chilled water (add slightly more if dough too dry)

For the apple filling:

1 medium apple (cored and thinly sliced)

1/2 tbsp cinnamon powder

1 tbsp butter

1 tbsp sugar

Zest of half an orange

Nut powder base (this keeps the galette from becoming soggy):

4-5 walnuts

7-8 almonds


Chop the butter into small cubes and refrigerate. Measure the flour and refrigerate in a separate bowl. While these are chilling, prepare your filling. In a pan, melt butter and add the apple slices with cinnamon and sugar and cook for a 8-10 minutes. Be sure to not cook the apples too much because they will spend good time in the oven baking further. In a food processor add the walnuts and almonds until coarsely ground.

In a bowl, mix the cold butter and flour gently with your finger tips until you have a mixture that resembles small peas. Add a pinch of salt. Now slowly add the water while carefully bringing the dough together in a swirling motion. Don't knead the dough but just cover in a cling-wrap and refrigerate for 20-30 minutes.

Roll out the dough in small portions. Now add the ground walnut and almond powder in the base followed by the apple mixture. Gently close the ends of the galette. Don't worry about it looking perfect (unless you have Food Stylist OCD) as it is a free form, rustic tart. Just make sure all ends are sealed well.

Brush the galettes with melted butter and sprinkle sugar before baking in a preheated oven for 30-40 minutes at 180 degrees Celsius or until the pie top looks golden and makes a hollow knock sound when you tap it.

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