Classic Apple Galette

Method

1. Preheat the oven to 220°C (200°C fan-forced). Lightly grease a baking tray and line with baking paper.
2. Unroll the pastry and place it on the tray. Lightly score a border around the pastry 3cm in from the edge and refrigerate for 20 minutes.
3. While the pastry is chilling, prepare the frangipane. In a mixing bowl, combine the sugar and butter and beat until pale. Add the egg and beat until just combined, then add the almond meal and mix with a wooden spoon.
4. Remove the pastry from the fridge and spread the frangipane over the pastry inside the border. Top the frangipane with the sliced apple and brush the pastry border with beaten egg.
5. Break the remaining butter into small pieces, dot it over the apple, then bake in the preheated oven for 10 minutes. After 10 minutes, reduce the oven temperature to 200°C (180°C non-fan) and cook for a further 30-35 minutes, or until the pastry is golden brown.
6. Warm the apricot jam in a microwave for 10-15 seconds. Once the tart is removed from the oven and still hot, glaze the apples by brushing them with the jam.

Notes

Serve warm with vanilla ice cream and/or salted caramel sauce.