Recipe sourced from The Australian Women's Weekly Cookbook – Pies and Tarts
500g packet ready-rolled puff pastry roll
4 large apples, cored (2 Granny Smith and 2 red-skinned apples)
2 tablespoons lemon juice
1 tablespoon caster sugar
60 grams butter, chopped
2 tablespoons apricot jam, warmed, sieved
Cut a 35cm length from puff pastry roll, place on oven tray. Turn edges in about 2cm, press lightly. Thinly slice whole apples (with skin on), toss in juice, place apples on pastry in neat long rows (there should be enough apples for 3 vertical rows). Sprinkle with sugar, dot with half the butter. Preheat oven to highest temperature, place galette in oven, reduce to moderately hot. Bake 20 minutes, dot with remaining butter, bake further 25 minutes or until browned. Brush hot galette with jam. Serve warm or cold with whipped cream and a chilled glass of Pfeiffer Late Harvest Muscadelle.