Red Love Apple Galette

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red love apple galette

We always have a basket full of apples at home, ready to be turned into an apple compote which we eat religiously at breakfast each morning. It used to be my job to make the week’s apple compote, which I would vary every few weeks by adding some over-ripened fruit from the fruit bowl. Oddly enough, when our children were born, my husband took over the role of making the weekly compote, something which he continues to do until this day, except that the “weekly” compote is often consumed in less than a week; the children love it so much that it also frequently makes an appearance at morning tea or afternoon tea.

Given the quantity of compote which we consume at home, my husband likes to buy the big bags of discounted apples at the supermarket. Sometimes they are nice varieties like Braeburn or Pink Lady, sometimes they are varieties I have never heard of. So you can imagine his surprise when I came home one day with a huge bag of the most expensive apples from the high-end department store on Bahnhofstrasse in Zurich.

red love apple galette

By chance, I came across these amazingly red apples at Jelmoli and, like a red lipstick tempting me from the Tom Ford counter, I couldn’t resist these beauties.

They are called Red Love apples and they are a variety which have been cultivated in Switzerland with a small local production. The flesh is a vivid mix of red and magenta, so striking that my children reacted with suspicion when I offered them a bite. They do indeed look like the apples which would tempt Snow White, and the vibrant colour is superbly retained upon cooking or baking. As for taste, I find them to be sharp and sour like a good Granny Smith, so they are delicious for both eating and cooking.

The first recipe which came to my mind was an apple galette, particularly one inspired by my lovely friend, Vy, from Beyond Sweet and Savory. Some months ago, she made the most beautiful apple galette using Pink Pearl apples, a variety grown in the US with a beautifully pink-hued flesh.

red love apple galette

As hazelnuts are also currently in season (we are lucky to have a hazelnut tree in our garden and my son’s current favourite past-time is cracking hazelnuts, walnuts, peanuts …), I’ve added freshly ground hazelnuts to the pastry and frangipane. You could also substitute with ground almonds and perhaps even ground walnuts. But I think it is important to include some ground nuts in the pastry as it helps to absorb any moisture from the fruit during baking, thereby avoiding a soggy bottom.

A galette is simply a free-form pie which, by its nature, should look rustic and is more forgiving in appearance than most pies. However, if you have a few extra minutes, you could certainly use the pastry to line a pie dish for a more elegant dessert.

If you can’t find red or pink apples where you live, know that this galette will look and taste just as lovely with normal apples!

red love apple galette

Red Love Apple Galette
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4-6
Ingredients
  • For the pastry:
  • ¾ cup plain flour
  • ½ cup ground hazelnuts
  • pinch of fine sea salt
  • 2 tablespoons icing sugar
  • 6 tablespoons (80g) cold unsalted butter, diced
  • 3-4 tablespoons ice cold water

  • For the hazelnut frangipane:
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons vanilla sugar (or caster sugar)
  • ½ cup ground hazelnuts
  • 1 egg yolk
  • 4 teaspoons double cream
  • pinch of fine sea salt

  • For the filling:
  • 3-4 Red Love apples, depending on size (or use any apple variety of your choice)
  • 1 egg, lightly beaten to use as egg wash
  • a few tablespoons of demerera sugar for sprinkling
Method
  1. Make the pastry by mixing together the plain flour, ground hazelnuts, salt, and icing sugar in the bowl of a stand mixer with the flat paddle attachment. Add the butter and beat on low speed until the mixture is crumbly and resembles wet sand. Slowly add the water (you may not need all of it), and stop mixing once the mixture starts to come together into a ball. Take the dough out of the bowl and knead it lightly to bring it together into a soft ball. Pat the dough into a flat disc, wrap with clingfilm, and refrigerate for 30-60 minutes.
  2. To make the hazelnut frangipane, beat the butter and sugar together in a small bowl until it is light and creamy. Add the ground hazelnuts, egg yolk, cream, and salt. Mix everything together until you have a thick mixture.
  3. Once the pastry is ready, roll it out on a sheet of baking paper until you have a round shape about 12 inches (30cm) wide. The pastry should not be too thin (about 5mm thick).
  4. Spread the hazelnut frangipane over the centre of the pastry, leaving about a 1 inch (3cm) border.
  5. Place the pastry back into the fridge to keep cool while you prepare the apples.
  6. Preheat the oven to 400°F (200°C).
  7. Peel, halve and core the apples. To arrange the apples like in the photos, slice each apple half thickly (about 5mm thick). Arrange the sliced apple halves like in the photo and push the slices gently into the frangipane. To make the apples fit nicely, you may need to remove a slice or two. Otherwise, for a more rustic and traditional-looking galette, simply pile the apple slices in the middle of the pastry, leaving a 1 inch (3cm) border.
  8. Fold the border over the apples and crimp the pastry to seal in the edges.
  9. Brush the pastry with egg wash.
  10. Generously sprinkle demerera sugar over the pastry and apples.
  11. Bake for 40-60 minutes, or until the pastry is lightly golden and the apples have softened.
  12. This apple galette is delicious served warm or at room temperature.

Where to Buy Red Love Apples

Red Love apples are currently only available in Switzerland, and they can be purchased at selected Migros supermarkets (typically the larger stores) and also in the Food Hall at Jelmoli.

The plants can be purchased online at Lubera.

Similar apple varieties include Pink Pearl and Hidden Rose.

Cook’s Notes

You can substitute the ground hazelnuts for ground almonds (or perhaps ground walnuts, but I have not tried this).

Share your photos!

If you have tried this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird

 

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9 Comments

  1. Marjolein 30 November 2016

    I’m intrigued by the idea of appel compote for breakfast. What else do you eat with it?

    Reply
    • Eat, Little Bird 30 November 2016

      The children eat a small bowl of compote as it is, and my husband likes to spread it on his toast or bread as if it were jam. In fact, we switched from eating jam to compote at breakfast because compote has little or no sugar added.

      I like to add compote to some natural yoghurt, but I often eat it just as it is. I suppose the compote is just a fruit component at breakfast or snack time. Apple is the main fruit that we use, but we will add other seasonal fruits sometimes, depending on what we have. It’s a very versatile thing to have in the fridge – I could write a whole post about using compote in various desserts 😉

      Reply
      • Marjolein 30 November 2016

        In Belgium, apple compote is often eaten as part of dinner, especially by kids (though a lot of adults love it too!) and used for pastries like apple turnovers. I often put apple in my morning porridge. Making a batch of compote to last the week is such a good idea, as is having it just by itself to add some more fruit to breakfast. Please go ahead and write a post about using compote in desserts! I’d love some more ideas (as well as some low sugar desserts as I tend to indulge in moelleux, cake or rice pudding for dessert… 😉 )

        Reply
        • Eat, Little Bird 1 December 2016

          When the kids are being fussy, we sometimes serve apple compote at dinner, so I’m happy to hear that is completely normal in Belgium! 🙂 Apple turnovers are a favourite in our home (I’ve been meaning to post a recipe for a very long time), and so is a simple crumble using compote as the fruit base. I’ll have to think about some low sugar desserts … I think my husband would be interested too!

          Reply
  2. This is beautiful Thanh! I love those bright red apples. This galette looks very elegant to me, no need for a tin at all.

    Reply
    • Eat, Little Bird 1 December 2016

      Thanks, Angela! I agree that these red apples take the galette to a whole other level. I hope to make this again soon when we have visitors. I need to make the most of these apples while they are still in season 🙂

      Reply
  3. Chiam York Choo 1 December 2016

    What vibrant colors! I like to put the dough on top of some cornmeal or semolina for the extra crunch too!

    Reply
    • Eat, Little Bird 3 December 2016

      Oh that’s a great idea! I have seen a recipe for galette which uses cornmeal or polenta in the pastry. I ought to try that next time. Thanks for popping by!

      Reply
  4. Beeta 9 December 2016

    How absolutely gorgeous! I’ve never seen such red apples. It’s perfect for Valentines!

    Reply

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