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Fruit Gallete


INGREDIENTS

Pastry Crust

225g (8oz) plain flour+ extra for rolling 

Pinch salt

125g (41/2 oz) butter, chilled & cut into small cubes

2 tablespoon caster sugar

3- 3 ½ tablespoons cold water

 

Filling 

4 large or 5 small (approx 650g/1lb 7oz) – crisp desert apples  

140g/5 oz ground almonds

55g /2oz Demerara sugar + 1 tablespoon extra for dusting

100 g/3 ½ oz Stem ginger, drained of syrup and finely diced

2 tablespoon runny honey

3 tablespoons lemon juice 

2 ½ tablespoons melted butter

METHOD

Oven: 190°C / 375°F / Gas Mark 5, pre-heated

Fan Oven: 170°C

1. For the dough-Sift the flour and salt into a bowl, add the chilled diced butter and rub together until the mixture resembles breadcrumbs. Stir in the sugar, add the water and bring the dough together into a ball using a spatula, wrap in cling film and rest in a cool place for 1 hr.

Tip- The back of a Le Creuset silicone spoon spatula is perfect for bringing the ingredients together; it will prevent the dough becoming warm and overworked which can result in a tough pastry. It will keep your hands clean too. 

Cooking tip - Do not be tempted to add extra water to speed up the dough formation as this will result in the pastry becoming sticky, difficult to work with and tough.

2. Peel the apples, cut into ¼‘s and remove the cores, Cut each ¼ into 3 or 4 slices and reserve. Sprinkle the apples with 2-3 teaspoons of the lemon juice to prevent from browning.

Tip- As the sand enamel is resistant to acid the peeled apples can be placed into the upturned lid, tossed in the lemon juice and reserved until required. 

3. Roll out the dough on a flour dusted worktop to a circle 38 cm/15 inches in diameter.

Product tip - if you have not used the lid already it is also useful as a rough size guide, the circle needs to be 4cm wider all around than the lid.

Cooking tip - Use a French style rolling pin as these are excellent for achieving a thin equal thickness to the pastry and push together any rough edges as you roll to ensure a neat circle.  

4. Brush the inside of the casserole with a little of the melted butter and line with the rolled out pastry allowing the excess to stand proud of the rim.

Tip- With sweet or enriched pastry brushing the casserole lightly with butter or coating in a light spay of baking oil will aid its release .Savoury pastry requires no preparation of the casserole but in some recipes it is used for flavour.

5. Combine the ground almonds, Demerara sugar and chopped stem ginger together and spoon into the pastry lined pan, arrange the sliced fruit on top in a neat circle pattern starting from the centre and working outwards. 

6. Mix the honey with the lemon juice and brush over the top of the fruit.

7. Wet the inside exposed edges of the pastry with a little water and fold it into the pan, gently pressing together where the pastry overlaps. This can be in 6 or 7 places and should look quite rustic.

Brush the top of the turned over pastry with the melted butter and sprinkle with the extra Demerara sugar.

8. Bake the gallete in the centre of the preheated oven for 50-55 minutes until golden brown and crisp.

Baking tip- If your oven has an uneven temperature turn the casserole half way during baking to ensure an even colour.

Serve warm or at ambient temperature with vanilla custard, whipped cream, honey yogurt or ice cream.