Pies & Tarts

Apple + Lavender Galette


 Prep Time : 30 Minutes | Cook Time : 30 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! I love pies of all kinds. My new favourite pie is the galette. I’m not sure why I never really made them much. They’re the pie for for people who don’t like to faff. They’re the pie for people short on time. If you’ve got a baking sheet and a bowl you can make one. The weather here is still on the warm side but it’s moved out of the pastry frustration zone. So it’s pie time. This particular galette combines the classic flavour of apple pie with a floral twist. A little sprinkle of lavender. It balances the fruitiness of the apples and gives the flavour an extra dimension. This particular pie was made with lavender picked by my friend Lauren in the Wairarapa. She went picking at Lavender Abbey with family several weeks ago and saved me a little stash. True friends save you weird stuff to cook with. If you are buying dried lavender look for a variety labelled as culinary lavender. All lavenders are edible but the ‘culinary’ varieties are sweeter than the others as they contain less bitter compounds so will give a nicer flavour in your baking. With all floral additions less is more – go very gently and build up to the flavour you want. Try this galette and once you’re convinced of how easy it is you’ll be filling them with all sorts as the seasons pass by.

Measure the flour, sugar and salt for the pastry into a large bowl.

Grate the butter into the flour mixture.

Using your fingertips quickly work the butter into the flour. You want to be able to see a few small pieces of butter in the flour still. These pieces will help the pastry flake later.

Slowly add the water a tablespoon at a time until a the dough comes together. Kind of pinch the dough together quickly a few times after each addition to see if you need more water.

Tip the dough out onto the bench and bring it together. Pat it out a bit and fold it on itself like a letter a few times to form the dough.

Pat it into a disc, wrap, and chill for at least an hour preferably two.

While the dough is chilling get the filling ready. Peel and slice the apples into thin wedges. Toss the apple slices in the vanilla and lemon juice.

Add a pinch of lavender flowers along with the sugar and flour and toss to coat evenly. It will be a bit sticky and clumpy and as the apples sit they will release a bit of juice and it will puddle a bit in the bottom of the bowl. Leaving the apples to sit will infuse the lavender flavour just the right amount.

Heat the oven to 190C (375F). When the dough has chilled, roll it out into a large circle about 3-4 mm thick. Trim around the edges if it’s a bit messy for your liking.

Transfer the circle to a baking sheet lined with baking paper. Arrange the apple slices in circles on the dough, leaving a border of about two inches all the way around.

Start folding the border in over the apples. You will need to do short sections and then make a little fold and repeat all the way around.

Brush the exposed dough border with beaten egg. Brush under the folds as well to help them stay down while baking as they can unfold as the pastry puffs a little in the oven.

Bake for 25 to 30 minutes until the pastry is dark golden and the apples are soft. Test them by inserting a small sharp knife into a few of the pieces.

Transfer the galette to a wire rack to cool a little before serving. Sprinkle a tiny pinch of lavender flowers over the warm tart

Serve with vanilla ice cream or custard. Or whipped cream. Any of the delicious things.

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Apple + Lavender Galette


Prep Time : 30 mins | Cook Time : 30 mins | Total Time : 2 hours | Difficulty : Easy | Makes : 1 ten inch galette

Crisp golden pastry wrapped around tart-sweet apples with a hint of aromatic lavender.

Ingredients:

For the crust:

  • 1 + 3/4 cups (250 grams) all purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 9 tablespoons (125 grams) very cold unsalted butter
  • 4-5 tablespoons ice cold water
  • beaten egg to finish

For the filling:

  • 2 to 3 large cooking apples, peeled and cored (about 500 grams)
  • a very scant 1/4 teaspoon culinary lavender flowers
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 2 tablespoons sugar
  • 1 tablespoon all purpose flour

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls and spoons
  • Box grater

Directions:

Measure the flour, sugar and salt for the pastry into a large bowl.

Grate the butter into the flour mixture.

Using your fingertips quickly work the butter into the flour. You want to be able to see a few small pieces of butter in the flour still. These pieces will help the pastry flake later.

Slowly add the water a tablespoon at a time until a the dough comes together. Kind of pinch the dough together quickly a few times after each addition to see if you need more water.

Tip the dough out onto the bench and bring it together. Pat it out a bit and fold it on itself like a letter a few times to form the dough.

Pat it into a disc, wrap, and chill for at least an hour preferably two.

While the dough is chilling get the filling ready. Peel and slice the apples into thin wedges. Toss the apple slices in the vanilla and lemon juice.

Add a pinch of lavender flowers along with the sugar and flour and toss to coat evenly. It will be a bit sticky and clumpy and as the apples sit they will release a bit of juice and it will puddle a bit in the bottom of the bowl. Leaving the apples to sit will infuse the lavender flavour just the right amount.

Heat the oven to 190C (375F). When the dough has chilled, roll it out into a large circle about 3-4 mm thick. Trim around the edges if it’s a bit messy for your liking.

Transfer the circle to a baking sheet lined with baking paper.

Arrange the apple slices in circles on the dough, leaving a border of about two inches all the way around.

Start folding the border in over the apples. You will need to do short sections and then make a little fold and repeat all the way around.

Brush the exposed dough border with beaten egg. Brush under the folds as well to help them stay down while baking as they can unfold as the pastry puffs a little in the oven.

Bake for 25 to 30 minutes until the pastry is dark golden and the apples are soft. Test them by inserting a small sharp knife into a few of the pieces.

Transfer the galette to a wire rack to cool a little before serving. Sprinkle a tiny pinch of lavender flowers over the warm tart

Serve with vanilla ice cream or custard.

Cook’s Notes:

  • be very sparing with the lavender – you are better off tasting it and needing to add more than going too far.
  • all lavender varieties are edible but culinary varieties have a sweeter flavour (the flowers contain less of the bitter compounds) so seek out culinary lavender if you can.

 – This galette is best the day it is made but it’s also delicious cold the next day – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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