What’s even better than a warm apple pie? A apple and rhubarb galette of course.
Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet rhubarb. After all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.
I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins
Pre-cook the apples and rhubarb and strain the excess liquid
They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.
Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.
Bake for 30 mins until pastry is golden.
I also made a real custard no carton, powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.
Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard
Ingredients
Spelt short crust pastry:
2 cups wholemeal spelt flour
150g cold butter cubed
pinch salt
1/3 cup cold water
2 tbsp coconut sugar
Filling:
1kg (5-6) golden delicious red apples
1/2 bunch rhubarb (3-4 stalks) roughly chopped
1/3 cup organic raw honey or rice malt syrup
2 tsp vanilla paste
1 tsp cinnamon
juice 1 lemon
2 tbsp coconut sugar, to top
Directions
- Make the shortcrust pastry by placing flour, butter, salt, water and coconut sugar in a food processor and blitz until forms a ball of dough
- Turn onto a lightly floured bench and gently knead 1-2 mins then wrap in cling wrap and pop in the fridge to chill for 30 mins
- Preheat oven to 180’C
- Meanwhile make the filling; Core and slice apples into thin wedges
- Place all the filling ingredient except the coconut sugar in a small sauce pan on medium/low heat
- Cook covered for 15-20mins till fruit has softened
- Take of the heat and strain and discard the excess liquid
- Unwrap pastry and turn onto a sheet of baking paper place another sheet of baking paper on top and roll the pastry out to form a rough rustic round circle around 5mm thick
- Remove top sheet and carefully transfer with bottom sheet onto large baking tray or round pizza tray
- Arrange filling in the centre of the pastry leaving a border around
- Fold the edges over the filling leaving the centre filling exposed
- Sprinkle with coconut sugar and bake in the oven for 30 mins until pastry is golden
- Remove from the oven allow to cool slightly
- Serve with Real Homemade Custard
