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Stephanie's Apple Galette

The recipe is very simple to put together at home, yet the result is a restaurant quality dessert. I recommend using Golden Delicious or Fuji apples, because they're sweet and retain their shape when poached.


2 apples, split down the centre and cores removed
1 cup sugar
1 stick of cinnamon
2 limes, rind and juice
1 sheet of puff pastry
1 egg
4 tablespoons milk
1 cup sugar extra for the caramel sauce
1 tablespoon butter
2 tablespoons Pecan nuts, chopped
A sprinkle of icing sugar



Place the apples, sugar, cinnamon and lime (rind and juice) into a small saucepan. Barely cover with cold water, place the lid on and simmer for 15 minutes over low heat. Turn the heat off and allow the apples to sit for 45 minutes, or until apples reach room temperature. Strain the apples and reserve the liquid. Discard all other solids. Combine the egg and milk and brush over the pastry. Cut the pastry sheet into four pieces, arrange the apples on top and place onto a lined baking sheet. Bake at 200C for 20 minutes or until the pastry is golden. To make the caramel sauce, bring the retained liquid to the boil and reduce by 50%. Pour the sugar into a heavy based saucepan and cook over a medium heat until it caramelises. Watch closely to make sure the sugar does not burn. Add the juice and stir to combine. Swirl in the butter. Pour the sauce over the cooked galette and scatter over the chopped pecan nuts. Dust with icing sugar.

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