I came across a pastry recipe the other day and it reminded me of a question my husband always asks me. What is the difference between sweet and savoury? Well, I do know that pastry can be used for both dishes. I myself, am not an accomplished pastry chef and will be the first to admit, along with even the top chefs that I buy shop bought whether that is flaky, filo, shortcrust or puff. I am not ashamed to admit it which is probably why I always pass over any pastry recipes for sweet, savoury or otherwise except until I saw this recipe. It was crying out to be baked for my husband and son. Let me explain.
My husband is like Paddington Bear. His love of marmalade is second to none. A day does not go past when he doesn’t eat it. My son’s love for apples is on the same scale. So this recipe is dedicated to them both and the marmalade and apple galette is absolutely a match made in heaven.
We do think Autumn is the season for apples but as supplies of seasonal fruit are much less in February and March and you have had your tummy full of blood oranges and rhubarb why not turn to apples. These keep extremely well as they have been stored since the Autumn along with those jars of home made seville orange marmalade.
I am defiantly popping to the shops to buy a pack of puff pastry and may even pop a tub of crème fraiche in my basket too.
Edit: maybe when we are not on lock down !
Marmalade & apple galette
What you need:
flat baking sheet
Ready rolled puff pastry sheet
200g marmalade ( I used my husband’s home made seville orange marmalade)
150g soft brown sugar
1 tablespoon orange juice
What to do:
Preheat the oven to 200C 390F Gas mark 6
1. Put the marmalade in a small pan, warm through until it turns to liquid.
2. Spoon out the peel and place in a small bowl leaving the liquid in the pan, keeping it on a low heat so it doesn’t set.
3. Peel and core the apples and slice into approx 5mm slices. Add them to a bowl with the sugar and orange juice and lastly the marmalade peel.
4. Roll out the pastry sheet to an approximate circle of 30cm and lay on the baking sheet , lined with greaseproof paper
5. Pile the apple mix on the centre of the pastry, spreading it out, leaving a border all around the edge. Bring up the sides of the pastry and fold them over to create a small wall so that the mix doesn’t come up above it
6. Drizzle the marmalade liquid over the apple mix
7. Melt the butter in the pan you used for the marmalade and then brush it over the pastry wall
8. Bake in the oven for approx 30 to 35 mins until the pastry is risen and golden
9. Remove to cool slightly then serve
Recipe credit: Thomasina Miers