apple galette

serves 4–6

1 sheet ready-made puff pastry

80 g (2¾ oz/¼ cup) apricot jam

1 cooking apple, such as granny smith

2 teaspoons raw (demerara) sugar

Preheat the oven to 210°C (415°F/Gas 6–7). Trim the corners from the pastry to make a neat 24 cm (9½ inch) circle (use a large plate as a guide if you like). Put the jam in a small saucepan and stir over low heat until melted. Strain the jam, discarding any solids, then brush over the puff pastry, leaving a 1.5 cm (⁵/₈ inch) border.

Peel, quarter and core the apple, and cut into 2 mm (¹/₁₆ inch) thick slices. Arrange over the pastry in an overlapping circular pattern, leaving a 1.5 cm (½ inch) border around the edge. Sprinkle evenly with the sugar. Carefully place the galette on a lightly greased tray and bake for 35 minutes, or until the edge of the pastry is well browned and puffed.