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Clashganny Apple Galette With Dunany Organic Spelt Flour

Clashganny Apple Galette with Dunany Organic Spelt Flour - Trish Deseine

Clashganny Apple Galette with Dunany Organic Spelt Flour - Trish Deseine

Spelt flour is heavier than plain, and you could add a little plain to the mix here to lighten it up. But I found the fudginess pleasant for a galette recipe, giving the tart a slightly cakey texture in parts. 

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Ingredients

  • 250g spelt flour

  • 1 tablespoon sugar

  • 150g cold butter (I always use salted)

  • Ice cold water. About 4 or 5 tablepoons

  • An egg and a little milk for glazing

  • 6 apples, unpeeled, sliced very thinly just before baking.

  • Course

    CourseDessert Home Baking

  • Serves

    Serves6 - 8

  • Time

    Time20 mins prep & 30 mins cooking

  • Difficulty

    DifficultyBeginner

Method

In a mixer, stir the salt and sugar into the flour. Add the butter cut into small chunks and mix until it all resembles fine breadcrumbs. Add the iced water gradually until the pastry comes together without being sticky. Turn out onto a floured surface and knead quickly until smooth. Form into a ball, wrap in cling film and chill in the fridge for an hour or the freezer for 30 minutes.
 
Pre heat the oven to 180C.
 
Roll out the pastry into a large circle. Place on a lined baking sheet and set the slices of apples on it in small fan shapes, grouping them tightly. Drizzle some almond butter and sprinkle a little sugar over the apples if you like.
 
Fold the pastry over the outside edge of the apples, about 2 cm or so, catching some underneath, and pinch it to close. 
 
Brush the pastry with the egg and milk whisked together and bake for 30/35 minutes or so until the pastry is golden and the apples cooked through. 

Method

In a mixer, stir the salt and sugar into the flour. Add the butter cut into small chunks and mix until it all resembles fine breadcrumbs. Add the iced water gradually until the pastry comes together without being sticky. Turn out onto a floured surface and knead quickly until smooth. Form into a ball, wrap in cling film and chill in the fridge for an hour or the freezer for 30 minutes.
 
Pre heat the oven to 180C.
 
Roll out the pastry into a large circle. Place on a lined baking sheet and set the slices of apples on it in small fan shapes, grouping them tightly. Drizzle some almond butter and sprinkle a little sugar over the apples if you like.
 
Fold the pastry over the outside edge of the apples, about 2 cm or so, catching some underneath, and pinch it to close. 
 
Brush the pastry with the egg and milk whisked together and bake for 30/35 minutes or so until the pastry is golden and the apples cooked through. 

Used in this Recipe

  • Ballycross Farm Irish Apples

    Ballycross Farm Irish Apples

    €2.00

  • Dunany Flour Orgainic Plain, Sifted, Stoneground, Spelt Flour 1kg

    Dunany Flour Orgainic Plain, Sifted, Stoneground, Spelt Flour 1kg

    €5.15

  • Dunany Flour Orgainic Wholemeal Extra Course 1.5kg

    Dunany Flour Orgainic Wholemeal Extra Course 1.5kg

    €4.00

  • Dunany Flour Organic Plain Sifted Stoneground Wheat Flour 1kg

    Dunany Flour Organic Plain Sifted Stoneground Wheat Flour 1kg

    €4.25

  • Dunany Flour Organic Wholemeal Fine Ground 1.5kg

    Dunany Flour Organic Wholemeal Fine Ground 1.5kg

    €4.00

  • Food Heroes Experience Four Seasons!

    Food Heroes Experience Four Seasons!

    €165.00

  • Dunany Flour Organic Rye 1kg

    Dunany Flour Organic Rye 1kg

    €3.50

  • Food Heroes Experience This Season!

    Food Heroes Experience This Season!

    €45.00

  • Dunany Flour Organic Wholemeal Spelt 1kg

    Dunany Flour Organic Wholemeal Spelt 1kg

    €4.00

  • Abernethy Butter 125g

    Abernethy Butter 125g

    €2.80

  • Tinnock’s Homemade Butter 227g

    Tinnock’s Homemade Butter 227g

    €2.80

  • Glenilen Farmhouse Country Butter 180g

    Glenilen Farmhouse Country Butter 180g

    €2.95

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