Braeburn Apple Galette with Amaretto Caramel



75g buckwheat flour
125g plain flour
50g ground hazelnuts
Pinch salt
150g cold butter, cut into cubes
2 tbsp light brown sugar
1 egg yolk
½ tbsp ice cold water
450g Braeburn apples, peeled and sliced
Juice of ½ lemon
Zest 1 orange
2 bay leaves
4 tbsps soft brown sugar
50g ground hazelnuts
25g whole hazelnuts, halved
1 egg, whisked
1 tbsp demerara sugar
Vanilla ice cream, to serve

75g granulated sugar
50g butter
25ml Amaretto


  • Preheat oven to 170C
  • Start by making the pastry. Place both flours and ground hazelnuts plus a good pinch of salt in a large mixing bowl. Rub the cold butter into the flour with your fingertips until you achieve the texture of bread crumbs. Mix in brown sugar, egg yolk and ice cold water using a fork. Bring together with your hands, working it into one lump. Wrap in cling film and chill for 1 hour
  • Add the apple slices to a mixing bowl with lemon juice, orange zest, bay leaves and brown sugar and toss everything together
  • Roll the pastry between 2 large sheets of parchment into a rough 30cm circle, around the thickness of a pound coin. Slide the pastry onto a flat baking tray
  • Scatter ground hazelnuts over the pastry centre leaving roughly a 5cm border. Pile the apples into the middle on top of the ground hazelnuts, sprinkle over the hazelnut halves. Fold the edges of the pastry over the apples. Don’t worry if it looks rustic!
  • Brush pastry edges with egg wash and sprinkle with demerara sugar. Bake for 45-50 minutes or until the pastry is golden brown and crisp and the apples are golden
  • To make the caramel, add granulated sugar, butter and Amaretto to a small pan over a medium heat. Swirl the pan from time to time until the sugar has dissolved and you have a golden caramel
  • Drizzle caramel over the tart, leave to set for a few minutes before serving. Slice and serve with a scoop of vanilla ice cream