I always like to use up my left over pastry immediately as when I leave in the fridge with the good intention of using it ‘one day soon’ it rarely ever happens and I am never organized enough to defrost pastry on time if I freeze it.
So yesterday the leftovers of my almond and walnut tart ended up as a great success. I lined the base of a large pie dish with the left over sweet pastry and using up whatever I had available resulted in a delicious Apple Galette with cinnamon and honey. The great thing about it is that it takes under 10 minutes of prep time but looks impressive. It is also a lightish dessert or tea time treat.
You will need:
A large pie dish or cake tin, you are only covering the bottom, this has no sides.
Left over pastry, any kind, also fine with puff
As many apples as you need, I used 4, thinly sliced, skin on
Nutella or any kind of spread like honey or jam
2 tablespoons Caster sugar
Lemon juice if you do not intend to bake this straight away, otherwise you do not need it
A knob of butter
Preheat oven to 175 C
Grease dish and line the bottom only with your left over pastry.
Dock it all over with a fork.
Bake in oven for 10 minutes
Take it out and leave to cool
Lightly spread with jam, honey, caramel or Nutella, very thinly like you are spreading butter on toast. I used Nutella in mine but whatever your preference is.
Thinly slice the apples skin on and arrange neatly on pastry. I like to overlap them.
Melt the knob of butter and trickle it all over the apples.
Mix the cinnamon with the caster sugar. I used heaped tablespoons but you may not like such a strong flavor so simply reduce it. Distribute it over the apples. Do not worry if it is not evenly distributed.
Drizzle on the honey all over and place in the oven for about 25 minutes.
This is super easy to make, tastes fabulous, the pastry base soaks up the juices while baking and the flavors are wonderful and work so well together.