This is the perfect last minute pudding for when you have nothing planned or unexpected guests. it’s maybe the easiest and prettiest tart you could make, and I guarantee everyone will be impressed by your fine pastry skills!
I’m not a particular fan of apple pie, but this galette is a class above and has a delicate refined taste.
I’ve added cinnamon and the biscoff spread for a Christmas vibe, but feel free to mix it up. Apples straight onto the pastry is good, as is a layer of apricot jam.
Spiced Apple Galette
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes 1 tart, which serves 4-6
- 1 pack of puff pastry, shop bought is fine as long as its definitely dairy-free
- 10g dairy-free margarine, melted
- 1-2 crisp eating apples, I used Jazz apples
- 2 tbsp Biscoff spread
- 2 tbsps caster sugar
- 1/4 tsp cinnamon
- Icing sugar, to sprinkle
- Preheat the oven to 200 degrees Centigrade/Gas Mark 6
- Roll out the pastry to 1/2 cm thick, then score round a dinner plate to make a perfect circle.
- Transfer to an un-greased baking sheet.
- Score a circular ring round the pastry, 1cm from the edge. Spread the Biscoff spread over the centre
- Quarter and core the apples (no need to peel unless you really want to), cut into very thin slices.
- Decoratively arrange the slices onto the pastry circle.
- Brush the pastry and apples with the melted margarine.
- Generously and evenly sprinkle the caster sugar and cinnamon over the top of the tart.
- Bake for 20-25 minutes, until golden on top and the pastry is cooked through.
- Dust the top with icing sugar. At this point you can blow torch the icing sugar to give an extra cramaleized top, but it’s fine if you want to miss out that extra step.
- Serve warm or at room temperature with dairy-free ice cream, custard or pouring dairy-free cream.
