Apple Galette with Cardamom Whipped Cream | DonalSkehan.com
  • desserts-baking

Apple Galette with Cardamom Whipped Cream

November 30

This time of year is made for pies, tarts, galettes and sticky stodgy cakes. The type of sweet that this cold weather demands and beyond the apple tarts of my childhood with molten filling and sugar dusted buttery pastry topping, a free-from galette is the ideal vehicle for any windfall of Autumnal fruits. In this case a simple Apple Galette will fill you with all the warmth you need on a cold November evening before the dizzying heights of Christmas treats invade our kitchen. Served with whipped cardamom cream and buttery rough puff pastry, a slice of this galette is what I dream of as the dark days of Winter roll in.

  • serves Serves 8
  • time 100 mins


  1. 1. For the pastry, place the flour, sugar, salt and butter in a large mixing bowl and, using a pastry blender or a butter knife, cut the butter into the flour until you are left with small pea-sized lumps of butter.
  2. 2. In a measuring jug, whisk together the egg, vinegar and ice water until combined. Make a well in the centre of the flour and butter mixture and pour in the liquid.
  3. 3. Using two large forks, gently toss all the ingredients together until the dough takes shape and begins to hold together. Turn the dough out onto a layer of cling film and wrap. Place in the fridge to chill for a good 30 minutes before rolling out.
  4. 4. Preheat the oven to 200˚C.
  5. 5. Place the cooking apples in a bowl with the remaining ingredients for the filling and set aside.
  6. 6. Roll out the pastry to a disc, about 5mm in thickness, on a floured work surface. Transfer to a flat baking tray lined with parchment paper.
  7. 7. Place the apples in the centre of the pastry disc, leaving at least 4cm around the sides. Fold the edges of the pastry inward, over and around the apples, leaving the center exposed. Brush the outside edges of the pastry with beaten egg. Bake in a hot oven for 40 minutes until golden brown and the apples are tender when pierced with a fork.
  8. 8. While the galette cooks, in a bowl whisk the cream with the sugar, cardamom and vanilla bean paste until thickened.
  9. 9. Remove the cooked galette from the oven and let it cool until just warm. Serve with dollops of the freshly whipped cream.

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For the pastry:

250g plain flour

1 tsp caster sugar

1 tsp flakey salt (Maldon is great)

170g very cold, unsalted butter (cut into small cubes)

1 egg

1 tsp apple cider vinegar

80ml ice cold water

For the filling:

3 cox apples, peeled, cored and sliced lengthways

3 bramley apples, peeled, cored and sliced lengthways

3 tbsp caster sugar

1 tbsp plain flour

1 tsp vanilla bean paste

Juice of ½ lemon

For the cream:

200ml double cream

1 tbsp icing sugar, sifted

½ tsp ground cardamom

½ tsp vanilla bean paste