This post and recipe is sponsored by Pink Lady® Apples
I am just thrilled with how these Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce turned out.
The spelt crust is rich, buttery and short with that delicious nutty flavour and works really well with the tart Pink Lady® apple slices placed on a bed of sweetened ground almonds with loads of orange zest. A big dollop of tahini butterscotch sauce and an optional scoop of ice cream finishes off these galettes to make quite a special dessert.
Spelt (also known as farro) is an ancient grain, higher in protein and fibre than regular wheat flour. I contains gluten so it works well for baking and I love the nutty flavour. It is quite similar to wholewheat flour but the texture of spelt is softer and more tender. You can swap wholewheat flour with spelt flour on a one to one basis when baking. Spelt flour has become more readily available, I have seen it at some of the large PnP stores and you can order it online from Wellness Warehouse and Faithful to Nature.
The tartness of the Pink Lady® apples remains when baked so they are a good choice of apple to use in the galettes. The tahini butterscotch adds a rich almost savoury flavour without overpowering or being sickly sweet. I find that the addition of orange zest lifts all the flavours, adding a bit of zesty freshness. Adding a scoop of vanilla ice cream adds yet another taste sensation by counteracting the warm pie with ice cold ice cream.
The tahini butterscotch is a thing of beauty. Butterscotch is usually made with brown sugar but I used white sugar as I did not want to add another flavour to the dessert. Any sauce leftovers is delicious eaten by the spoonful (I would know) . The sauce will set but pop it in the microwave to get it to a pourable consistency again. Enjoy!
I hope you enjoy this recipe for Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
I am hosting a cooking demo at “kitchen heaven” Goozi Cucina in Hermanus. I will be making 4 of the most popular vegetarian recipes on the blog. There will be gifts from Pink Lady® Apples as well as a chance to win fab hampers from Baleia Extra Virgin Olive Oil and Kasselshoop Cheesemakers. It starts at 10am and to book your ticket call 028-312-4979 or email email@example.com
See you there!
- 340g spelt flour
- 45ml caster sugar
- ½ tsp salt
- 170g chilled butter, cubed
- 1 egg yolk
- 15ml apple cider vinegar
- 5ml vanilla extract
- 15 - 30ml iced water
- 50g ground almonds
- 50g light Demerara sugar
- finely grated zest of 1 orange
- 4 – 6 Pink Lady® apples, peeled,cored and thinly sliced
- egg wash (1 egg lightly beaten)
- Tahini Butterscotch Sauce:
- 125ml cream
- 50g butter
- 50g tahini
- 75g sugar
- ½ tsp salt
- Place the flour, sugar and salt in a food processor and pulse to mix
- Add the butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process)
- Add the egg yolk, vinegar, vanilla and a teaspoon of the iced water and pulse until the dough just starts to come together.
- If needed, add a splash more water and pulse until the dough comes together
- Put the dough on lightly floured surface and gently pat it together
- Flatten the dough into a disk, wrap in plastic and chill for about 2 hours
- Remove the dough from the fridge and let it warm up a bit to make it easier to roll out
- Roll the dough into a large rectangle and use a small side plate (about 15cm in diameter) to cut out 6 – 8 disks and place onto 2 baking sheets lined with baking paper
- Preheat the oven to 200 degrees C
- Mix the almonds, sugar and zest together and sprinkle onto the rolled out disks leaving a 2cm edge
- Arrange the apple slices onto the pastry
- While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit.
- Brush the border with the egg wash
- Bake for 25 minutes until the crust is well browned
- Remove from the oven, gently remove from the baking paper and place onto a cooling rack to prevent the bottom of going soggy
- While the galettes bake make the tahini butterscotch
- Combine the cream and butter in a small saucepan, and cook over a low heat, stirring occasionally, until the butter melts
- Add the tahini, and sugar and whisk until the tahini has dissolved.
- Bring to the boil, reduce the heat and cook for another 10 minutes, stirring constantly until thickened and shiny
- Serve the galettes warm, with a spoonful of butterscotch and some vanilla ice cream
A few more of my favourite apple recipes :