Instructions

1. For the pastry, if making by hand: Whisk together flour, sugar and salt in a medium sized bowl. Add cubes of cold butter and rub the butter into the dry ingredients with the tips of your fingers until it resembles breadcrumbs, with a few pea-sized pieces of butter remaining. Tip: If making this in a warm room and the butter has softened, you can pop this in the fridge or freezer for about 10 minutes to let the butter firm up again. Add 3 tbsp of the ice water and use a blunt knife to mix it into the dry ingredients until it starts to clump together to form a shaggy dough. If there’s still a lot of dry flour at the bottom of the bowl, stir in 1 more tbsp of ice-water. Tip: Test if the pastry has enough liquid by squeezing a small amount together between your fingers, if it holds together then it’s perfect, if it crumbles instead, add the additional water.
2. If making the pastry in a food processor: Combine flour, sugar and salt in the bowl of a food processor, give a quick pulse to mix. Add half of the cubed butter and pulse 6-8 times. Add the remaining butter then pulse until the mixture resembles breadcrumbs, with a few pea-sized pieces of butter remaining. Pour in 3 tbsp and pulse until the mixture clumps together to form a shaggy dough. If there’s still a lot of dry flour at the bottom of the bowl, stir in 1 more tbsp of ice-water. Tip: Test if the pastry has enough liquid by squeezing a small amount together between your fingers, if it holds together then it’s perfect, if it crumbles instead, add the additional water.
3. To finish the pastry, turn dough out onto a clean surface dusted lightly with flour. Bring the dough together by simply pressing and squeezing it to form a thick round disc. Tip: Try not to overwork the pastry when bringing it together, you just need to work it until it comes together in one mass, you should still see specks of butter throughout.
4. Wrap pastry in parchment paper or similar then chill in the fridge for at least 1 hour. Tip: Pastry can be made the day before and left in the fridge to chill until needed.
5. To assemble the galette, pre-heat oven to 200°C / 180°C fan assisted. Line a flat baking tray with parchment paper and set aside.
6. Roll out pastry into a large circle, roughly larger than the size of a dinner plate and about 5mm thick, on a flour-dusted surface using a rolling pin. Flour the rolling pin as needed to avoid sticking. Also make sure to keep the pastry moving on the surface and dusting with a little more flour as needed to keep it from sticking.
7. Transfer pastry to the parchment-lined baking tray then pop pastry into the fridge until needed.
8. For the filling, mix together brown sugar, lemon and cinnamon in a medium sized bowl. Set aside.
9. Remove the cores from the apples then cut apples into slices, each slice about 5mm thick on the skin side.
10. Toss sliced apple in the sugar and lemon mixture until all slices are coated. Remove pastry from the fridge.
11. Leaving a pastry border of about 5cm, arrange apple slices in a large fanned out circle. Arrange a second inner circle of apple slices to fill the galette.
12. Fold the dough border up and over the fruit starting at 6 o’clock and working your way around the tart until you’re back when you started, lightly pressing the pastry together where the folds meet to help them stick together.
13. Use a pastry brush to egg wash the pastry border then sprinkle with demerara sugar.
14. Bake in pre-heated oven for about 40-45 minutes. Tip: Check on colour of pastry at about 30 minutes, if starting to brown too much, cover galette with a sheet of tinfoil, tucking it loosely around the galette, then finish baking for remaining 10-15 minutes.
15. Leave to cool for about 10 minutes on a wire rack, then transfer to a serving plate. Drizzle with salted caramel sauce and serve slices with scoops of ice-cream while still warm.