Galette Normande

An attractive dessert, Galette Normande (ga-leht nor-mahnd) is a layered pastry gateau filled with a sour-sweet apple puree. The pastry and filling may be made advance and assembled and iced at the last moment.

8-

8 oz. flour

½ teaspoon ground cinnamon

5 oz. butter

2 oz. sugar

2 egg yolks

½ teaspoon vanilla essence

1 oz. butter

1 lb. tart apples, peeled, cored and sliced

1 fl. oz. Calvados grated rind of -| lemon

1 oz. sugar

4 oz. icing sugar

1 tablespoon water

1 tablespoon redcurrant jelly

Sift the flour and cinnamon into a large mixing bowl. Add the butter and cut it into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles coarse bread-crumbs. Add the sugar, egg yolks and vanilla essence to the flour mixture, and, with your hands, mix and lightly knead the dough until it is smooth. Add a little water if the dough is too dry. Cover the dough and place it in the refrigerator to chill for 30 minutes.

In a medium-sized saucepan, melt the butter over low heat. When the foam subsides, add the apples, Calvados and lemon rind. Cover the pan and cook the apples for 15 minutes or until they are soft and juicy.

Remove the pan from the heat and stir in the sugar, breaking down the apples until a rough puree is formed. Return the pan to moderate heat and, stirring constantly with a wooden spoon, cook for 10 minutes or until the puree is thick and smooth. If the puree starts to spit as it thickens, lower the heat and cover your hand with a cloth. Remove the pan from the heat and set aside.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Divide the dough into three and roll out each piece on a lightly floured surface to a circle about 8 inches in diameter. Trim the edges of the circles with a sharp knife, if necessary. Place the circles on two baking sheets and place them in the oven. Bake’for 15 minutes, or until the undersides of the pastry circles are golden brown. Do not let the tops colour. Remove the baking sheets from the oven and transfer the pastry circles to a wire rack. Leave the pastry until it is cold.

Set two pastry circles aside and leave one on the wire rack.

Sift the icing sugar into a small mixing bowl. Add the water and stir to make a smooth, thick icing. Set aside.

In a small bowl placed in a saucepan of hot water, heat the redcurrant jelly, removing the jelly as soon as it is soft and lukewarm.

Pour the icing over the pastry circle on the wire rack and allow it to run to, and over, the edges. Using a teaspoon, dribble straight lines of redcurrant jelly 1 inch apart across the surface of the icing. Then draw a knife across the jelly lines to make a ‘feather’ pattern. Leave the icing until it has set.

Place one of the plain pastry circles on a serving dish and spread it with half of the apple puree. Cover with the other plain pastry circle and spread it with the remaining apple puree. Place the decora-ted pastry circle on top. The gateau is now ready to serve.

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