My mum has two apple trees in her garden; one eating apple tree and one cooking apple tree. The trees seem to take it in turns to be loaded with apples each year, so we always have an endless supply. She also managed to get hold of a few different varieties from a friend’s garden this year.
None of them go to waste though. Most are stewed and stored in the freezer over winter, but the rest are snacked on and made into desserts, like this one!
It doesn’t matter if they’re knobbly or a little bruised. They’re still good to eat. You just need to inspect them, because obviously you don’t want to eat ones that have started to rot. I also make sure I wash them thoroughly and cut them into slices before I do anything with them, to check the inside for any surprises!
Also, because we usually collect windfalls from my mum’s tree, we know how long they’ve been there. Typically, they’ve only been on the ground for a few hours. If you’re in any doubt about how long they’ve been there, it might be best to leave them.
You don’t actually have to know someone with an apple tree though. The point is that you don’t need perfect, shiny apples to make something really delicious.
Cue this windfall apple galette, with date caramel and a buckwheat shortcrust pastry. I served mine with a walnut and maple custard.
It’s so delicious and the sweetness of the dates really compliments the tartness of the apples.
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Prep time: 30 minutes
Cook time: 25 minutes
You will need:
- 100g buckwheat flour*
- 50g of butter (or vegan butter)
- A few tbsp of cold water
- A bowl of hot water
- 12 medjool dates, pitted
- 2 apples
- Pinch of salt (optional)
Start by preheating the oven to 200C.
Then, in a bowl, soaked the dates in hot water while you make the pastry.
Rub the butter into the flour until it resembles breadcrumbs. Then add cold water, a tbsp at a time until it forms a smooth dough.
Roll the dough out on a floured surface and lay it out on a lined baking tray.
Add the soaked dates to a powerful blender* (or food processor*) and add a couple of tablespoons of the water they’ve been soaking in. Blitz until it forms a smooth paste. You may need to add a little more water, but only add a little at a time, as you want it to be a thick paste. If you add too much water, it will be too runny. You can also add a pinch of salt, if you like.
Smear the date caramel all over the pastry base, leaving about an inch around the edge.
Then, peel and slice the apples. Arrange the slices on top of the date caramel in whatever pattern you prefer. I wanted mine to look like flower petals, but some have said that they look more like stars!
Bake in the oven for 25 minutes, or until the pastry is golden.
Garnish with a little icing sugar and serve with walnut and maple custard (recipe for the custard is coming soon, but in the meantime you can just use custard powder with walnut milk and a little maple syrup!)