Apple and Fig Galettes

From issue #7.
Photography by Aaron McLean.
Apple and Fig Galettes

The fig season in New Zealand is a short one, so these galettes make use of fig jam instead of fresh figs. It is available from specialty food stores however you can use any jam you wish. Raspberry, plum or blackcurrant would match equally well with apple.

Serves: 6


250 grams flour
50 grams icing sugar, sifted
pinch salt
150 grams cold butter, chopped
¼ cup iced water

½ cup thick fig jam
3 apples, cored and thinly sliced
2 tablespoons caster sugar
1 egg yolk, beaten


Pastry: Place the flour, icing sugar, salt and butter in a food processor and blend to a coarse crumb. Add the iced water and pulse until the dough is still lumpy but beginning to come together. Tip onto the bench and bring together with your hands. Divide the pastry into 6 pieces, form each into a disc, wrap well and refrigerate for 30 minutes. Roll out each piece of pastry on a lightly floured bench to 16cm in diameter. Place on a lined baking tray.

Assembly: Preheat the oven to 180ºC. Spread a good layer of jam over the pastry leaving a 2cm border.
Place the apples and caster sugar in a bowl and toss together. Arrange the apple slices over the jam. Fold the pastry borders over the apples, pleating to fit. Brush the pastry with egg yolk and sprinkle with extra caster sugar.

Bake for 25 minutes or until the pastry is crisp and golden brown. Allow to sit for a few minutes before serving with a bowl of softly whipped cream. Makes 6