The Apple Shortcrust Pastry Gallette is a kind of apple tart that is really quick to prepare. The simplicity of this dessert depends on the use of a ready-made thin shortcrust pastry, and preparing the apples is really a breeze. Therefore, it is also suitable for the less experienced in the kitchen. The idea comes from the French gallette, mainly made with pâte brisée, but for those who follow me, you know that my motto is to rework to make even the most difficult recipes suitable for everyone. I love getting my hands into the dough, it relaxes me, but I always keep sheets of all kinds in the fridge or freezer, ready to be used in case of emergency, like unexpected guests. I recommend you try my gallette right away because it is truly special and great for breakfast or tea time, even if we are not English.
If you like apple desserts, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 package shortcrust pastry
- 1 large apple
- Half lemon juice
- 1 lemon zest
- 3 tablespoons sugar
- Half orange juice
- 1 tablespoon cornstarch
- to taste sugar
- to taste sliced almonds
Tools
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Juicer
How to Prepare the Apple Shortcrust Pastry Gallette
First, wash the apple thoroughly under running water to remove any impurities, since you will be using it with the peel.
Divide it into four, remove the stem and seeds, and slice it no thicker than 1/2 inch.
Arrange the apple slices on a plate, sprinkle over the zest of a whole lemon using a citrus grater or a zester.
Finally, squeeze half a lemon and pour it over.
Add the sugar, preferably whole cane sugar, and mix.
Unroll the shortcrust pastry, place it directly with its parchment paper on the baking sheet, and starting from its center, begin to arrange the seasoned fruit.
Distribute it over the entire surface, leaving only an inch of border free.
At this point, with the free border, make folds towards the center to close the shortcrust pastry.
Squeeze half an orange, put the obtained juice in the same plate where the apple slices were seasoned, and add the necessary cornstarch.
Dissolve it with a fork so that it becomes a kind of cream.
Pour it over the slices and with what remains on the bottom of the plate, brush the entire edge of the cake.
Immediately sprinkle the edges with sugar and add the sliced almonds.
Now you can bake it, but in a preheated oven at 356°F, and let it cook for about 20 minutes, or until the shortcrust pastry is well golden brown.
Remember that baking times also vary from one electric oven to another.
Serve your Apple Shortcrust Pastry Gallette only once it has cooled completely, and this will take about an hour.
Tips and Storage
The Apple Gallette can be stored even outside the refrigerator but avoid keeping it for more than a day, and always inside an airtight container.
Even bread paper is fine, but place parchment paper over the gallette to prevent it from sticking to the bag.
In the refrigerator, if you can resist the temptation, you can store it longer, but always closed.
If you don’t like apples, you can also use pears.
