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Galette Normande
Ingredients
For Danish shortcrust pastry
8 oz plain flour
6 oz butter
2½ oz icing sugar
2 egg yolks
2-3 drops of vanilla essence
For apple marmelade
2½ lb cooking apples
½ oz butter
Grated rind of ½ lemon
4-6 oz granulated sugar
For icing
4 rounded tablespoons icing sugar (sifted)
2-3 tablespoons sugar syrup
1-2 drops of vanilla essence
2 tablespoons redcurrant jelly - well beaten
Paper forcing bag
Method
First prepare Danish shortcrust pastry: sift flour on to your work surface, make a well in the centre and put in butter, icing sugar, egg yolks and vanilla essence. Work the mixture to a smooth paste with your hand, then chill for at least 1 hour before using.
Meanwhile prepare apple marmelade. Wipe, quarter and core the apples; slice them into a pan, rubbed around with butter, then cover with well-buttered paper and a lid, and cook apples gently to a pulp. Rub this pulp through a fine sieve, then return the puree to the pan with the lemon rind and sugar. Boil rapidly until marmelade is really thick, stirring frequently; turn it into a flat dish to cool.
Divide the pastry into three, roll out each piece into a round, 8 inches in diameter. Slide these on to baking sheets, prick pastry with a fork and bake in the oven, pre-set at 375°F or gas mark 5 for 10-12 minutes, or until a pale, biscuit colour. Leave rounds to Cool.
Sandwich the rounds together with apple marmelade. Mix the icing sugar with the sugar syrup and vanilla essence until it is a thick cream. Heat this gently, then coat the galette. Decorate at once with redcurrant jelly, using the paper forcing bag to pipe it in lines on to the cake. Then draw a skewer or the point of a knife across the jelly lines in alternate directions to `feather' decoration.
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