top of page

Rustic Apple Galette

A simple dessert that's quick and easy to make and delicious to eat!

Photographs: Natasha Liviero

Text: Natasha Liviero


(Makes 1 x 22cm galette)


300g puff pastry

flour for dusting

1 egg yolk, beaten

20g salted butter, melted

30g brown sugar

2 firm, crispy red or green apples

40g apricot jam

6g rum

5g flaked almonds

zest of 1 orange

confectioners/icing sugar for dusting


  1. Preheat oven to 2000C.

  2. Roll puff pastry on a lightly floured surface, cut out a 22cm circle and place on a baking tray.

  3. Without cutting right through the pastry, carefully create a 1cm border by etching a line around the circle's diameter. Then, brush the 1cm border with the egg yolk.

  4. Brush the inside circle with half the butter and then sprinkle and spread the sugar evenly over the surface, taking care to not spread the butter or sugar over the egg-washed border. Place in the fridge to chill.

  5. Core and thinly slice the apples 3-4mm thick. You can use a mandolin for consistency.

  6. Remove pastry from the fridge and arrange the apple slices in an overlapping fan design within the circle's border.

  7. Brush the apples with the remaining butter and sprinkle with flaked almonds.

  8. Bake for 22-25 minutes until golden brown. If one side puffs higher than the other, pierce a small hole in the puffed area.

  9. Heat the apricot jam and rum together while the galette is baking and whisk to form a smooth consistency.

  10. Remove the baked galette from the oven and brush with the jam/rum mixture, followed by a grating of orange zest.

  11. Allow cooling slightly before serving with a light dusting of confectioners sugar.


  1. Best eaten warm or the day made.

  2. Delicious eaten with whipped cream or a scoop of vanilla ice cream.

  3. Galettes are rustic by nature, which means that you can easily follow the method above whilst making them larger, smaller or in different shapes. Then, simply adjust the ingredient quantities (to taste) and baking time accordingly.

29 views0 comments


bottom of page