Apple & Pistachio Galette

Ingredients

2 Sheets of Puff Pastry

1 Egg Yolk, beaten

Frangipane, below

2 Green Apples, peeled, quartered, cored & thinly sliced

Melted butter, for brushing

1 Tbsp Honey

Frangipane

3 Tbsp Pistachio Nuts, shelled & unsalted

3 Tbsp Almond Meal

40g Unsalted Butter, softened

3 Tbsp Caster Sugar

1 Egg Yolk

1/4 tsp Vanilla Extract

For the frangipane, crush the pistachio buts and then fold together with the remaining ingredients and put to one side.

Preheat the oven to 220 degrees.  Place the pastry on a lined baking tray and use the point of a sharp knife to score a 1cm border around the edge of the pastry, without cutting all of the way through.  Prick the centre of the pastry all over with a fork and brush with the egg yolk.

Spread the frangipane evenly over the pastry, within the scored border. Layer the apple over the top, brush lightly with melted butter and bake for 15 minutes.  Reduce the oven to 200.  Drizzle with honey and bake for a further 15 minutes until golden.  Drizzle with extra honey, sprinkle with extra chopped pistachios and serve with a scoop of double cream.

 

 

 

Yum!