Sweet sensations

Apple galette

Makes 1 x 22cm galette, or 7 x 9cm galettes

This was one of the original items produced on the opening day of the bakery that had people immediately addicted. It has been off the menu for a while now, but when we offer it as a special, we make it in small and large rounds, to impress those special guests.

1 sheet ready rolled puff pastry

200g crème pâtissière (recipe opposite)

2 Granny Smith apples

100g apricot jam (optional)

To make one large galette, roll out the puff pastry to 5mm thick, then cut out a 22cm circle. For the smaller galettes, roll the pastry 3mm thick and use a 9cm plate to cut out 7 discs. Place the pastry on a baking tray lined with baking paper and chill in the freezer for 10 minutes.

Remove the pastry from the freezer and use a fork to prick holes all over. Spread the crème pâtissière over the pastry, leaving a 5mm border around the edge.

Peel the apples and remove the cheeks