Granny smith apples work best with this galette. When cooked they will soften to create a delicious texture with the dates. Brush galette edges with milk to create a wholesome rustic crust. Serve hot with ice cream or it is just as delicious cold.
|2 large||Granny smith apples (Main)|
|½ cup||Fresh dates, chopped roughly (Main)|
|1 tsp||Lemon zest|
|2 cups||Flour (Main)|
|½ cup||Brown sugar|
|150 g||Butter, cut into small cubes|
|2 Tbsp||Cold water|
|1 dash||Milk, for brushing|
|1 tub||Ice cream, or cream, to serve|
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1. Peel, core and chop the apples roughly. Into a pot place the butter, water and apples bringing to a simmer for 8-10 minutes to soften. Remove from the heat. Add the cinnamon, dates and lemon zest, stirring through. Set aside to cool.
2. To make the dough, place the flour, sugar and butter in a large bowl. Using your fingers, rub together until it resembles fine breadcrumbs. Add the egg yolk and water mixing to form the dough. Roll on a lightly floured bench to a 25cm circle. Place on a baking sheet and into the fridge for 20 minutes.
3. Preheat an oven to 180C.
4. Remove the dough from the fridge, place the apple filling into the middle and spread evenly leaving a 2cm border. Brush with water and fold the edges in. Then brush the edges with a little milk, place into the oven for 40 minutes until golden and cooked through.
5. Serve with lightly whipped cream or ice cream.
See more of Angela's winter treats