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29 Sep 2011

prune and apple galettes

prune and apple galettes recipesprune and apple galettes   ingredientsprune and apple galettes  healthy recipesGoogle
Categories: General Recipes
Author: Admin

prune and apple galettes


prune and apple galettes
delia smith

flaky pastry made with 175g plain flour and 110g butter (qv flaky pastry)
15 mi icuit prunes halved lengthways
11 Coxs apples (unpeeled)
a little ground cinnamon
2 tablespoons runny honey
cream or creme fraiche to serve

two 30 x 25.5cm solid baking sheets lightly greased
10cm pastry cutter

Make the pastry as described 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. Meanwhile preheat the oven to gas mark 7/425F/220C.
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. 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 u
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. Serve warm with cream or creme fraiche.

These are exceptionally pretty to look at and I like to serve them as a sweet ending to a special meal Theyre a bit more trouble but still very easy to make and assemble.

Make the pastry as described on page 119 and chill for 30 minutes in the fridge. Meanwhile find a lidded saucepan that will fit the pears comfortably laying them in the pan on their sides. Now mix the wine with the sugar and pour this over the pears then

Now lift the pears from the liquid and halve them by first making a slit in the stalk as you press it on to a flat surface. Then stand each pear upright and cut through the split stalk halve the pears and remove the cores. Now you need to slice each half

Meanwhile you need to reduce the poaching liquid so first remove the cinnamon stick and vanilla pod then place the saucepan over a high heat and let it bubble for about 5 minutes. Then in a cup mix the arrowroot with a little cold water until you have a s

When the tarts are ready remove them from the oven. Serve hot or cold but just 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.

Serves 6


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prune and apple galettes prune and apple galettes 8 out of 10 based on 6 ratings. user reviews.




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