Apple and Strawberry Galette
Taste a bite of summer with this delicious apple and strawberry galette! Is there anything better than sitting in a field with a picnic and the summer breeze running through your hair? I can’t help but think of this when I see this galette - it’s filled with beautiful summer memories and they can’t help but make me smile. Definitely the taste summer!
Ingredients
Pastry
280g plain flour
5 tbsp icing sugar
225g butter - cold from the fridge
1 egg
3-4 tbsp iced water
1 tsp almond essence
Filling
6 eating apples of choice (we used pink lady)
3 tbsp lemon juice
3 tbsp flour
2 tbsp demerara sugar
1 tsp cinnamon
8 - 10 strawberries
Egg to wash the pastry
Demerara sugar to sprinkle on pastry
Method
Place the flour and icing sugar in a food processor. Cut the cold butter into small pieces and add to the flour and sugar, then blitz these until the mix is combined and just slightly larger than breadcrumbs (take care not to over mix).
Beat the egg and add to the food processor along with the almond essence. Add 3 tbsp of the ice cold water and blitz it together again. The mix should come together in a ball - if it’s too dry, add more water. Be careful not to over mix.
Wrap pastry in cling film and rest in the fridge for at least half an hour, or up to 45 minutes.
Sprinkle icing sugar lightly over the surface, and roll out the rested pastry into a circle that is approximately 14” in diameter. Place on baking sheet lined with baking paper.
Peel, halve and thinly slice the apples, placing them directly in a bowl with the lemon juice to stop them going brown.
Sprinkle over the flour, sugar and cinnamon and then gently mix so all of the apple pieces are coated. Pile the coated apple into the middle of the pastry, leaving a 2 inch edge all the way round.
Brush the edges with egg and then fold the edge in towards the centre all the way around until the pastry overlaps the outer edge of the apples. Brush the crust with egg wash and sprinkle with demerara sugar.
Bake in a preheated oven at 190°c for 30 minutes. Remove from oven and add strawberries on to the top of the apple, and then return to the oven and cook for a further 5 to 10 minutes until the pastry is golden brown.
