Apple & Blueberry Galette

Serves: 6

Note: This recipe can be made using our Classic Sweet Vanilla Shortcrust Pasrty

INGREDIENTS

  • 1 x 400g Carême GF Sweet Vanilla Pastry, defrosted (can also be made with our Classic Sweet Vanilla Shortcrust Pastry)
  • 3 apples, peeled cored and thinly sliced
  • 1 cup blueberries (frozen or fresh)
  • 2 teaspoons lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 3 tablespoons light muscavado sugar
  • 1 egg beaten for glazing
  • 1 tablespoon Demerara sugar
  • Mint leaves to garnish (optional)
  • Crème fraiche to serve

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METHOD

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Step 1 - click here to display

Preheat oven to 180c fan-forced (200c non-fan).

Lightly dust pastry and bench with a gluten free flour. Cut pastry log in half, push each half down then gently knead each half together to form a large ball.  Transfer pastry to a large piece of baking paper, the dough and paper with the flour and using the heal of your hand push the dough out to form a circle that is 5mm thick and 35cm across. Use the paper to pick up the pastry and transfer to a large baking tray.

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https://caremepastry.com/project/peach-tort/

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Step 2 - click here to display

Combine the apples, blueberries, lemon juice, cornstarch, cinnamon and sugar in a large bowl, gently mix to combine.

Step 3 - click here to display

Arrange the apple blueberry mix on the dough leaving an 8cm border, gently fold the edges of the pastry over the filling. Brush the border with beaten egg and sprinkle with the Demerara sugar.

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Step 4 - click here to display

Bake for 35 to 40 minutes or until pastry is golden brown and the filling is bubbling lightly. Once removed from oven using a pastry brush dot the fruit with melted butter, garnish with mint and serve with crème fraiche.

A fuss free gluten free dessert!

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