Apple Galettes With Vanilla Chantilly Cream
500 g block of puff pastry
4 apples (try Pink Lady), quartered and cored
2 tbsp runny honey warmed
Icing sugar to dust
150 ml double cream
1 tbsp icing sugar sifted
½ a length ways split vanilla pod seeds scraped out
100 g round almonds
80 g icin sugar sifted
3 tbsp rosewater
Preheat the oven to 220C/gas mark 7. Mix the almonds, icing sugar and rosewater together in a bowl to create a frangipane mix. Cut the pastry into four pieces and roll out one at time to a shape large enough to take a 15 centimetre fluted or plain round cutter. Stamp out the circles and put on the baking tray and prick all over with a fork to within one centimetre of the edge. Put in the fridge to chill.
Cut each apple quarter into three wedges and toss in a bowl with the warmed honey. Divide the frangipane between each pastry circle and spread to within one centimetre of the edge. Arrange the apple wedges on top and bake for 10 minutes. Lower the oven to 200C/gas mark 6 and bake for 13 to 15 minutes or until the pastry has puffed up and the apple is tinged golden in parts.
Meanwhile make the Chantilly cream. Whisk the cream, icing sugar and vanilla together, chill until ready to serve. When the galettes are ready dust with icing sugar and serve with the Chantilly cream.
Recipe, Pink Lady Apples
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