Armagh Bramley Apple Galette with Spiced Apple Cream
Brioche base
325g plain flour
7g dried yeast
50g castor sugar
75ml lukewarm whole milk
1 large egg plus 1 yolk
125g soft butter
Place flour, yeast and sugar in a bowl and mix together. Add the egg, yolk and milk and mix to a dough in a mixer with a dough hook. Add the butter a little at a time and when fully incorporated mix for a further 5 minutes. If you don’t have a mixer beat the butter in with a spoon, then turn onto a floured board and knead for 5 minutes. Place in a lightly oiled bowl and leave for an hour.
1 large Bramley apple
100g ground almonds
2 tablespoons crème fraiche
50g castor sugar
15g melted butter
25g Demerara sugar
When dough has proven for an hour roll out to fit a round baking pan, overlapping.Mix the almonds with the crème fraiche and castor sugar and spread over the bottom of the dough. Quarter peel and core the apple and then finely slice. Arrange overlapping over the top of the almond mixture. Brush with the butter and sprinkle over the Demerara.
Place in a 200oc oven for 20 minutes. Dust with icing sugar.
Spiced apple cream
1 small Bramley apple, peeled, cored and chopped into 1 cm dice
50g soft brown sugar
1 tablespoon treacle
1 teaspoon mixed spice
1 teaspoon cinnamon
200ml whipped double cream
Cook the apple with the sugar, treacle, spice and cinnamon until soft. Blend to a smooth paste and cool. Fold into the cream.
Alternatively there are spiced apple butters on the market – fold into the cream.
