Apple Rum Galette
Thinly sliced apples, cinnamon, a shot of rum, and brown sugar. All mixed and baked, the brown sugar and rum add a jammy bottom to the galette.
Ingredients
For the crust
- 1½ cup All purpose flour
- 50 g Butter cubed
- 8 tbsp Iced water
- 2 tsp Powdered sugar
- 1 tsp Cinnamon powder
Filling
- 2 apples medium sized, thiny sliced
- 4 tbsp Brown sugar
- 2 tbsp Cornflour
- 60 ml Rum
- 1 tsp Lemon Juice
Instructions
- Sieve the all-purpose flour into the food processor. Add the sugar, cinnamon powder, and butter. Pulse for a few seconds. Add the iced water 2tbsp at a time and bring the dough together.
- Once you have a rough crumble, transfer it to a pastry board and use your hands to bring it into a round ball. Cover and chill in the fridge for an hour.
- Add the sliced apples to a bowl. Add the brown sugar, cornflour, rum, and lemon juice into the apples and mix well.
- On a sheet of parchment paper or a baking mat, roll the dough into a 12-inch round. You don’t have to be too precise since this is super rustic. Mark a rough circle around 10 inches where you will place your filling.
- Give the apple mix a good toss and start lining the apples in a rose or concentric circle. You can also just add the apples as is, the concentric circles just look really appeasing.
- Bake in a preheated oven at 200 degrees for 45 minutes.
- Cool for 5 minutes, top with caramel and some ice cream, and ENJOY!