CARAMEL APPLE & PEACH GALETTE
I could have missed yesterday however this was too good to not publish. The proper autumnal/fall dessert that’s far more easy and fast to make than it appears. To those that want to make their pastry from scratch, I applaud you, however I simply needed a simple dessert (and I didn’t have sufficient time🙈). Don’t be tempted to go away out the caramel because it provides to the flavour, texture and it’s fairly too
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GALETTE
1 packet of quick crust pastry, thawed
2 Bramley (or any cooking) apples, thinly sliced
2 peaches, thinly sliced
juice of half of a lemon
2 tbsp tender brown sugar
1 tsp floor cinnamon
1/four tsp floor nutmeg
1 tbsp apricot jam, melted
Preheat oven to 180•C/350•F.
Roll out pastry onto baking paper right into a circle form. Roll to desired thickness – however not too thick as crust can be too tender then.
Mix all components, aside from jam, in a bowl and assemble in centre of circle take care to not embrace an excessive amount of liquid as will result in a ‘soggy backside’ (a giant britishbakeoff no no). Fold within the pasty round filling (see pic) don’t fear about being good, the beauty of galettes is that you just don’t must be exact to have an superior rustic dessert.
Brush jam (or egg wash) on uncovered crust for a glaze.
Bake for round 30 minutes till crust is golden and filling is effervescent.
Go away to chill earlier than including caramel.
Caramel methodology continued in feedback…