Prune And Apple Galettes

Course:

Dessert

Practical information

Prep time

15 min
Cooking

15 min
Difficulty

Pause

30 min
Ready in

1 h
Price

Recipe
Comments (0)

before serving pour a little of the sauce over each tart to give them a pretty glaze.If you can get micuit plums the lovely squashy half dried Agen prunes from France so much the better. If not then pitted dried Agen prunes will be fine.

Recipe's Ingredients

15 mi icuit prunes
11 coxs apples
1 ground cinnamon
cream or creme fraiche

2 x 30 x 25.5cm solid baking sheets lightly greased
10 x cm pastry cutter
2 tablespoons runny honey
flaky pastry made with 175 plain flour and 110 butter (qv flaky pastry)

Recipe preparation steps
1

Make the pastry and chill for 30 minutes in the fridge.Roll out the pastry on a lightly floured surface to 3mm cut out six 10cm discs and arrange them on the baking sheers.
2

Meanwhile preheat the oven to gas mark 7/220°C.
3

Cut each apple into quarters core and then cut each quarter into two.Arrange five prune halves and four slices of apple in a circle on top of each pastry round then sprinkle over a little ground cinnamon.
4

Place the baking sheets in the oven for 10 to 12 minutes one tray on the highest shelf the other on the next one down until the galettes are golden brown swapping them over halfway through.Remove from the oven and while they are still warm glaze each one by brushing a little of the runny honey over the prunes and apples.
5

Serve warm with cream or creme fraiche.
Ready !