For 1 pieces, you will need:
- 0
2 Puff or flaky pastry (pâte feuilletée) - 1
8 apples - 2
30 g butter - 3
50 g caster sugar - 4
20 g beaten egg - Total weight: 2,000 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour | 55 min. | 1 hour 55 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Peel 8 apples, and cut in half across.
Stage 2 - 5 min.
Remove cores, no matter if the apples break during this operation.
Stage 3 - 5 min.
Cut each half apple in half again.
Stage 4 - 30 min.
Melt 30 g butter in a large pan or frying pan. Then sprinkle with 50 g caster sugar and put apples on top. Allow to caramelise on low heat.
Stage 5 - 3 min.
Meanwhile, spread out the first circle of puff patry (this will be the pie base), prick it with a fork or a pique-vite. Put back in the fridge.
Stage 6 - 3 min.
Spead out the second puff pastry circle (pie lid) and make a small hole in the centre to allow steam to escape during cooking (the "chimney").
Put back in the fridge.
Put back in the fridge.
Stage 7
Apples will be caramelized after about 30 minutes.
Stage 8 - 10 min.
Take out the pie base, place on work surface and spread the apples over, caramel side upwards and packed well towards the centre, to within about 1 cm - ½ inch of edge.
Stage 9 - 3 min.
With a brush, moisten edge of pastry with cold water.
Stage 10 - 5 min.
Place the second pastry circle on top.
Stage 11 - 5 min.
Press all around the edge to seal.
Stage 12 - 3 min.
If necessary cut round...
Stage 13
...and trim off any excess.
Stage 14 - 3 min.
Glaze top.
Stage 15 - 25 min.
Leave in the fridge while oven preheats to 210°C or 410°F.
Put in the oven for about 25 minutes.
Put in the oven for about 25 minutes.
Stage 16
Watch the coloration: as soon as it looks like the photo, it's done.
Stage 17
Serve warm if possible.
Remarks
You might find it easier to glaze with beaten egg-yolk just after cutting the "chimney".
If you prefer the classic version, with frangipane or almond cream, check out this other recipe: epiphany galette.
If you prefer the classic version, with frangipane or almond cream, check out this other recipe: epiphany galette.
Keeping:
Several days in the fridge, covered by a plastic film.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,376 Kcal or 5,761 Kj | 26 gr | 370 gr | 175 gr |
| 69 % | 10 % | 35 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 69 Kcal or 289 Kj | 1 gr | 19 gr | 9 gr |
| 3 % | <1 % | 2 % | 1 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,376 Kcal or 5,761 Kj | 26 gr | 370 gr | 175 gr |
| 69 % | 10 % | 35 % | 27 % |
How much will it cost?
- For 1 pieces : 3.85 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Panettone, Ice-cream Vacherin, Pistachio panna cotta with custard, Jelly-style plum jam, Tart Tatin, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Basic cake batter - the French way, Langoustine and leek tarts, Potato Waffles with Smoked Salmon, Polenta with spinach and soft-poached egg, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Tea and white chocolate biscuits, Gâteau Breton (Brittany butter cake), Small foie gras pasties, Chicken pie, ... All |
| Apple: You can check-out other recipes which use it, like for example: Four quarters (adding fruit), Tart Tatin, Warm apple feuillantines, Canadian apple crumble, Brioche Tatin, ... All |
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