I love the sound of this Salted caramel, apple & roasted-hazelnut galette recipe, and can't wait to eat it. You could probably make it Christmassy by adding a thin layer of mincemeat under the apples. Worth a try.
Ingredients
For the Pastry:
150g plain flour
75g grounds almonds
2tablespoons caster sugar
175g chilled butter
1 egg yolk
3-4 tablespoons iced water
For the caramel
100g butter
150g muscovado sugar
100ml double cream
1 teaspoon sea salr
For the topping
2 apples - I love using Pink Lady if available
20g plain flour
50g brown sugar
2 teaspoons ground cinnamon
100g roasted and chopped hazelnuts
Method
For the pastry:
Process together the flour, almonds, sugar, chopped butter and a pinch of salt until the mixture resembles breadcrumbs.
Add the egg yolk with a little water and blitz again until it comes together, adding further water if needed. Using your hands, press the pastry into a round disk, wrap in clingfilm and refrigerate for about 30 mins.
For the caramel sauce:
Melt the butter and sugar together in a pan over a medium heat. Allow the sugar to dissolve, then bring to a boil for a few minutes. Stir the double cream and sea salt through it and set aside.
For the apples:
Peel the apples and cut them into neat slices, then toss them in a bowl with the flour, sugar, cinnamon and hazelnuts.
Preheat your oven to 180C/350F/gas mark 3 and line a baking sheet with parchment.
Roll the pastry out gently into a circle about the thickness of a £1 coin. Arrange the apple slices and nuts into the centre, drizzle with a little caramel and pull the edges up on all sides (see picture above). Bake for 30-35 minutes or until golden.
To Serve:
Drizzle with a little more caramel sauce and serve hot with vanilla ice cream, custard or thick cream. Enjoy!!
Recipe by www.sharingourfoodadventures.com at https://sharingourfoodadventures.com/irresistible-apple-recipe/