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210g All-Purpose Flour
1 tbsp Sugar
½ tsp Salt
115g Cold Unsalted Butter, small cubes
90ml Ice Water

6 Medium Apples (Granny Smith)
3 tbsp Melted Butter
2 tsp Rempah Kueh/ Cinnamon Powder
50g Caster Sugar

1 tbsp Cornstarch
1 Egg, beaten
2 tbsp Coarse Brown/White Sugar
Apricot jam for glazing (optional)

1) Mix the flour, sugar and salt together. Rub cold butter cubes into the flour mixture, till it looks like cornflakes pieces. Add ice water and continue mixing till it comes together. Flatten the dough into a round disk, wrap it in clingwrap and chill for 30 mins.
2) Preheat oven to 190°C using Convection function. Line a baking tray with baking paper or silicon mat.
3) Peel, core and slice the apples. Put them into a bowl with the sugar, melted butter, spice powder and mix well.
4) Remove the dough from the fridge and roll out till desired size. Transfer to the baking tray. Dust it lightly with the cornstarch. Lay the apple pieces evenly onto the pastry, leaving ~ 5cm border all around.
5) Fold in the border all around the apples. Brush lightly with the beaten egg and sprinkle sugar around the border.
6) Bake for about 50-60 mins until golden brown. Slide the galette carefully onto a cooling rack. To glaze the galette, thin the apricot jam with about 1 tbsp water and brush this all around the galette.

Not a fan of apples? Substitute the apples with other fruits such as pears.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS.