Pretty impressive for 10 minutes' work!
2 sheets pre-rolled frozen puff pastry 3 Granny Smith apples Caster (superfine granulated) sugar Unsalted butter 1 jar inexpensive apricot jam ½ lemon, juiced
1 Apple galettes are so easy to make! Cut 4 x 12cm (about 4½”) circles of pastry. Transfer to a baking sheet lined with baking (parchment) paper. Prick pastry circles all over with a fork, then refrigerate for 30 minutes.
2 Preheat oven to 190°C (375°F). Peel apples, cut into quarters and remove cores. Slice thinly. Arrange apples on top of pastry circles. Sprinkle generously with caster sugar and dot with a little butter.
3 Bake galettes until sugar caramelizes around edges of tarts and the pastry is cooked (about 15 minutes). If the galettes haven’t coloured sufficiently, grill briefly under a preheated grill, or singe with a mini crème brulée torch.
4 Heat apricot jam with 1 teaspoon of lemon juice in a small pan. Bring to the boil, stirring, then pass through a metal sieve. Discard any lumps. Check the consistency of the jam. It should fall off the spoon easily yet not be so thick that it would be difficult to spread. If it is too thin, reduce it over a high heat; if it is too thick, thin it with a little water. Brush hot glaze over apple galettes, then leave to cool before serving.
Work with the glaze while it is very hot, returning the pan to the element from time to time to keep it just under boiling point. Leftover glaze stores in the refrigerator indefinitely. It is easy to double or treble the recipe – just buy more pastry, apples and apricot jam!