Apple and Hazelnut Galette

• light brown soft sugar↗50g g

  plus extra for sprinkling

• lemon↗½

  zest and juice

• cornstarch1 ст. л. tbsp
• maple syrup↗1 ст. л. tbsp
• Bramley apples3

  peeled, cored, halved and thinly sliced

• hazelnuts↗20g g

  coarsely chopped

• heavy cream

  for serving

• hazelnuts↗80g g
• powdered sugar↗2 ст. л. tbsp
• spelt flour↗125g g
• plain flour↗175g g

  plus extra for dusting

• cold butter150g g

  cut into cubes

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Make the dough. In a food processor, grind the hazelnuts and sugar to a fine state. Add the spelt and plain flours, cold butter, a pinch of salt and grind again until the butter is incorporated and the mixture becomes sandy. With the processor running, gradually add 1–2 tbsp cold water until the dough comes together in clumps. Pick it up with your fingers—when it starts to stick, turn it out onto the work surface and quickly knead into a ball. Shape into a disc, wrap in cling film and chill for 30 minutes or overnight.

2. 2

   If the dough has chilled for more than 30 minutes, let it stand at room temperature for 20 minutes before rolling out. In a large bowl, combine the brown sugar, lemon zest, cornstarch and maple syrup. Add the sliced apples and mix well. Set the mixture aside while you roll out the dough.

3. 3

   Preheat the oven to 180 °C (160 °C with convection, gas 4). Lay a large sheet of parchment paper, large enough to line a baking tin, and dust it with flour. Roll the dough on the paper to a diameter of about 30 cm. As you roll, the dough may crack and crumble—push the edges back, don’t fear the rustic look. Transfer the dough together with the paper into the tin. Arrange the apple wedges in the centre, leaving a 2 cm free border around the edge. Using the paper, lift the dough edges over the apples, leaving most of the fruit exposed. Pinch the cracks along the edge with your fingers to form a rustic crust.

4. 4

   Brush the dough edges with beaten egg, sprinkle with the remaining brown sugar and scatter the hazelnuts. Bake for 50–55 minutes until the surface turns golden‑brown. While the galette bakes, pour the remaining syrup into a small saucepan and bring to a gentle boil, cooking a few minutes until it thickens. When the galette is ready and still hot, brush it with the remaining syrup. Cool for at least 30 minutes, then serve warm with whipped cold cream. Store in the refrigerator for up to two days, and frozen portions in an airtight package for up to two months.