Apple Galette

Despite the Frenchified name this rustic apple tart is not really a thing in France. Nevertheless it's a great way to use up apples and/or whip up a quick and delicious dessert fit for company and using pantry ingredients.

 Apples from our orchard.

Ingredients
Ready made sweet or short pastry

800 g apples (about 8 of my homegrown apples, or 4 supermarket apples)
Juice and zest of a lemon
1/2 cup sugar
2 tbsp cornstarch
1/2 tsp ground cinnamon
Pinch ground nutmeg
Pinch salt

1 egg white
1 tsp cream
1 tsp sugar
1 tsp butter


Method

1. Heat the oven to 200C.
2. Peel, core and cut the apples into wedges.
3. Toss the apples with the lemon juice.
4. Mix together the sugar, cornstarch, cinnamon, nutmeg and salt.
5. Sprinkle the sugar mixture on the apples and toss them so they are well coated.
6. Lay the pastry out on an oven tray and pile the apples up in the middle, leaving a margin of 5 cm all around.
7. Pull the pastry up and around the apple, making sure the pastry is fairly evenly distributed and holding things together.
8. Whisk together the egg white and cream, then brush the pastry edges with it.
9. Sprinkle the galette with sugar and dot the apples with butter.
10. Bake for 45 minutes, covering with foil after half an hour.
11. Take out of the oven and let cool for at least half an hour before serving with vanilla ice cream.
12. Serves 4.

Don't worry if the top blackens. It's not burnt, just dark caramelisation.

Yum

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