Method

To make one large galette, roll out the puff pastry to 5 mm (¼ inch) thick, then cut out a 22 cm (8½ inch) circle.

For the smaller galettes, roll the pastry 3 mm (⅛ inch) thick and use a 9 cm (3½ inch) plate to cut out seven discs.

Place the pastry on a baking tray lined with baking paper and chill in the freezer for 10 minutes.

Remove the pastry from the freezer and use a fork to prick holes all over. Spread the crème pâtissière over the pastry, leaving a 5 mm (¼ inch) border around the edge.

Peel the apples and remove the cheeks from each side of the cores, then remove the two remaining half-moons from each. Cut the apple pieces lengthways into 5 mm (¼ inch) slices. Going in a clockwise direction, place the apple slices in a circle around the edge of the pastry, overlapping each slice, and leaving a narrow border around the edge. Start another circle going in the opposite direction, overlapping half the first layer. Continue in this manner until the pastry is covered in a sunburst flower pattern.

Return the pastry to the freezer for 10 minutes. Preheat the oven to 170°C (325°F).

Bake the small galettes for 25-30 minutes, and the large galette for 40 minutes, turning the tray halfway through.

You want the pastry to be puffed and light golden, and the apple should be starting to char on the edges.

Remove from the oven and leave to cool. If you are feeling very French you can combine the apricot jam with a splash of water, bring it to the boil and then gently brush over the galette/s for a shiny finish.

note

Your galette/s will keep in an airtight container at room temperature for up to 2 days.