300 gm: All purpose flour

10 gm: salt

10 gm: grated lemon rind

150 gm: butter

100 ml: cold water


6 large apples, preferably Northern Spy

5 gm lemon juice

150 gm cup granulated sugar

freshly grated nutmeg- a pinch

50 ml butter, melted


100 gms strained apricot or peach preserves\mixed fruit jam

15ml tbsp brandy


Pastry: In large bowl, stir together flour, salt and rind. With pastry blender or 2 knives, cut in butter until mixture is soft and smooth. Sprinkle with water while tossing mixture to distribute moisture evenly, form into a ball. On a flat surface with a rolling pin, roll pastry into circles of 16 inches (40 cm) in diameter. Transfer to large lightly greased baking sheet. (If baking sheet is not wide enough, use 2 sheets, one crossed over the other.)

Filling: Peel apples; quarter, core and slice thinly. In large bowl, toss together apples, lemon juice and half the sugar. Arrange apple slices around edge of pastry, leaving 1-1/2 inch (4 cm) border. Arrange remaining slices continuing in concentric circles, overlapping slices slightly, until pastry is covered. Sprinkle with remaining sugar and dust lightly with nutmeg. Turn pastry border up over edges. [More like a pan Pizza]Drizzle melted butter over apples. Bake in 400 F (200°C) oven for 60 to 65 minutes or until apples are well browned and pastry is golden. Stir together preserves and brandy; brush over exposed pastry and spread and serve hot.

Amit Ghosh is Executive chef at Taj Malabar

Keywords: Apple Galetterecipe

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