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These beautiful pink apples are my new fall addiction. Not only they look pretty, they also taste great. It´s a long time since we had our last apple tart (galette). But with these new beauties we will made a yummy apple tart. Of course, if you don´t get pink apples, you can make the galette with another apple variety. The best are Boskop, Elstar or other slightly sour apples.
For a crunchy short crust pastry:
Flour: For the structure
cold butter: provides the taste and structure. Don´t knead shortcrust pastry too long.
cold water: keeps the ingredients together. 1-2 tablespoons are usually enough.
Salt: gives the dough the aroma. You will notice the difference if you forget it.
Apple cider vinegar: this makes the dough loose and does not break so fast. You will not taste the vinegar flavor.
Sugar: supports the aroma and gives the dough a nice color.
Mix the pastry quickly in the food processor, with a pastry cutter or the hand mixer into a crumbly dough and then shape it into a dough with your hands. Rest in the refrigerator.
Apple tart (galette)
pastry
225 g spelt flour (Type 1050)
100 g of cold butter (vegan), in cubes
30-40 g of sugar
2-3 tbsp cold water
1/2 tsp of finely grated lemon rind
1 tbsp of apple cider vinegar
pinch of salt
filling
4-5 apples (Red Moon)
2 tbsp sugar
2 tbsp of ground almonds
whipped cream
150 ml whipped cream (vegan)
1/4 tsp cinnamon
Pinch of ground nutmeg
optional: 1 tsp sugar
also
sliced almonds
1 egg wash or soy cream
To make the pastry, place the flour, lemon rind and sugar in a bowl and mix. Add water, vinegar and butter and knead quickly to a smooth dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
Roll out the pastry between 2 sheets of non-stick baking paper to 4 mm thick round. Place on a baking tray and remove the top sheet of paper.
Preheat the oven to 200 ° C. Peel the apples and cut into thin slices. Spread the ground almonds on the base leaving a 4 cm boarder. Place the apples in a circular pattern over the dough. Sprinkle sugar over the apples and fold in the edges of the pastry, pressing gently to enclose.
Brush the edges with soy cream or egg wash and sprinkle with almonds and sugar.
Bake in the oven on the middle rail for 10 minutes then reduce the heat to 180 ° C and bake for 30 minutes until golden brown.
Whip cream with (sugar), cinnamon and nutmeg until stiff and refrigerate.
Allow the tart to cool and serve with whipped cream.
If you try this apple tart or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Apple tart (galette)
Ingredients
pastry
- 225 g spelt flour Type 1050
- 100 g of cold butter vegan, in cubes
- 30-40 g of sugar
- 2-3 tbsp cold water
- 1/2 tsp of finely grated lemon rind
- 1 tbsp of apple cider vinegar
- pinch of salt
filling
- 4-5 apples Red Moon
- 2 tbsp sugar
- 2 tbsp of ground almonds
whipped cream
- 150 ml whipped cream vegan
- 1/4 tsp cinnamon
- Pinch of ground nutmeg
- optional: 1 tsp sugar
also
- sliced almonds
- 1 egg wash or soy cream
Instructions
- To make the pastry, place the flour, lemon rind and sugar in a bowl and mix. Add water, vinegar and butter and knead quickly to a smooth dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
- Roll out the pastry between 2 sheets of non-stick baking paper to 4 mm thick round. Place on a baking tray and remove the top sheet of paper.
- Preheat the oven to 200 ° C. Peel the apples and cut into thin slices. Spread the ground almonds on the base leaving a 4 cm boarder. Place the apples in a circular pattern over the dough. Sprinkle sugar over the apples and fold in the edges of the pastry, pressing gently to enclose.
- Brush the edges with soy cream or egg wash and sprinkle with almonds and sugar.
- Bake in the oven on the middle rail for 10 minutes then reduce the heat to 180 ° C and bake for 30 minutes until golden brown.
- Whip cream with (sugar), cinnamon and nutmeg until stiff and refrigerate.
- Allow the tart to cool and serve with whipped cream.
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