Apple and cinnamon galette

A rustic apple galette made with Carême Sour Cream Shortcrust Pastry, layered with Pink Lady apples, cinnamon sugar and a scattering of almond meal. Baked until the pastry is golden and crisp and the apples are tender and caramelised, then finished with a drizzle of warm honey. Simple, beautiful and perfect served warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 6-8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 sheet Carême Sour Cream Shortcrust Pastry, defrosted
2–3 tbsp almond meal (to scatter on the pastry)
1 egg, lightly beaten (egg wash)
Caster sugar mixed with ground cinnamon, for sprinkling
Honey, warmed, to drizzle at the end (optional)
apples, peeled, cored and sliced 5mm thick

Method

Preheat oven to 200°C fan-forced.
Unroll the pastry directly onto the tray (leave as it comes).
Scatter almond meal across the centre, leaving a 3–4cm border.
Arrange the apple slices over the almond meal in concentric rounds.
Fold the pastry border up and over the edge of the apples, gently crimping or pleating as you go. The centre stays open.
Brush the pastry edge with egg wash. Scatter the cinnamon and caster sugar generously over both the pastry edge and the apples.
Bake for 35–40 minutes, until the pastry is deeply golden and the apples are soft.
Drizzle with warm honey if you like. Serve with vanilla ice cream.