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This rustic Apple Galette covered in walnuts and toffee gin sauce is just what we need right now!
Sep 10, 2021
This wonderfully rustic French galette recipe combines apple and toffee gin sauce in the most deliciously naughty-yet-nice way imaginable!
With crunchy, tender, biscuit-y, shortcrust pastry and a pile of fruity apple slices, boozy toffee sauce and crumbled walnuts, this easy bake recipe is the perfect way to treat yourself and the sweet-toothed dessert (and gin!) lovers in your life. Not least because it uses toffee gin, a beautiful tipple that’s made with Werther’s Originals - yum! You can find the recipe for toffee gin right here.
Scroll down to find the five-step Apple Galette recipe!
Apple Galette
With toffee gin sauce and walnuts
What is a French galette? Galette is the French term for a baked pastry dish that can be both savoury and sweet. It has a pastry base (usually shortcrust pastry but puff pastry can be used too) with its edges folded over its filling, which is often seasonal fruit or vegetables.
Which apples are the best to use for this baking recipe? For this recipe, you want to find apples that are firm and won’t fall apart while being cooked. We recommend using Braeburn or Gala apples.
What if I don’t want to make my own toffee gin? If you don’t have time to make your own flavoured gin then any standard London Dry gin will work well in this recipe. We recommend using Kongsgaard Raw Gin, which is made with Danish apples and so will complement the fruit nicely. Kongsgaard Raw Gin can be bought on the Craft Gin Club online shop here!
150g softened, unsalted butter
Pinch of salt
80g icing sugar
1 tbsp sugar (preferable demerara sugar) - optional
300g plain flour
2 eggs, beaten
1 egg yolk
1tbsp milk
5 apples, halved and thinly sliced
1/2tsp ground cinnamon
1/2tsp nutmeg
150g unsalted butter
300g golden caster sugar
200ml double cream
100ml toffee gin (you can find the recipe here or use an alternative, as suggested above)
A handful of toasted walnuts, crumbled
- Cream together the icing sugar and unsalted butter until the mixture is light and fluffy. Add the eggs one at a time, making sure the first is fully incorporated before adding the second. Add a pinch of salt and then sift in the flour. Fold in the flour delicately until a dough forms, working the mixture as little as possible. Wrap the dough in clingfilm and work into a rough disc shape (this makes it easier to roll into shape later). Leave the pastry to rest in the fridge for at least 60 minutes.
- Preheat your oven to 180c and line a baking tray with baking parchment. Roll out the dough on a lightly floured surface until it’s around 30cm in diameter (this recipe is all about being rustic so don’t worry too much about getting 30 cm exactly - if you think it’s too big or small you can always add more or less apple!). Move the pastry disc onto the baking parchment-lined tray.
- Arrange your apple slices in the centre of the pastry, leaving around 5cm of pastry clean around the edge. Fold the clean edge of the pastry in over the closest apple slices. Beat the egg yolk and milk together and brush over the pastry before sprinkling over the demerara sugar (if using). Bake in the oven for around 45 minutes or until the fruit is tender and the pastry golden. Remove from the oven and leave to cool on a cake rack (wait until completely cooled before slicing).
- Make the toffee gin sauce by adding the golden caster sugar and butter to a saucepan on medium heat. Warm up the cream and gin in a microwave or pan and then add to the sugar and butter mixture, stirring as you do. Allow the sauce to bubble and then take off the heat, allow to cool slightly before using.
- Drizzle a large tablespoon of the toffee sauce over the apple slices in the middle of the galette and then sprinkle over the crushed walnuts. Serve with the remaining toffee sauce, ice cream or cream (or all three!) and enjoy!
Cream together the icing sugar and unsalted butter until the mixture is light and fluffy. Add the eggs one at a time, making sure the first is fully incorporated before adding the second. Add a pinch of salt and then sift in the flour. Fold in the flour delicately until a dough forms, working the mixture as little as possible. Wrap the dough in clingfilm and work into a rough disc shape (this makes it easier to roll into shape later). Leave the pastry to rest in the fridge for at least 60 minutes.
Preheat your oven to 180c and line a baking tray with baking parchment. Roll out the dough on a lightly floured surface until it’s around 30cm in diameter (this recipe is all about being rustic so don’t worry too much about getting 30 cm exactly - if you think it’s too big or small you can always add more or less apple!). Move the pastry disc onto the baking parchment-lined tray.
Arrange your apple slices in the centre of the pastry, leaving around 5cm of pastry clean around the edge. Fold the clean edge of the pastry in over the closest apple slices. Beat the egg yolk and milk together and brush over the pastry before sprinkling over the demerara sugar (if using). Bake in the oven for around 45 minutes or until the fruit is tender and the pastry golden. Remove from the oven and leave to cool on a cake rack (wait until completely cooled before slicing).
Make the toffee gin sauce by adding the golden caster sugar and butter to a saucepan on medium heat. Warm up the cream and gin in a microwave or pan and then add to the sugar and butter mixture, stirring as you do. Allow the sauce to bubble and then take off the heat, allow to cool slightly before using.
Drizzle a large tablespoon of the toffee sauce over the apple slices in the middle of the galette and then sprinkle over the crushed walnuts. Serve with the remaining toffee sauce, ice cream or cream (or all three!) and enjoy!
