Apple Galette with Pecans

Ingredients

• 190 g wheat flour type 1050
• 1 tbsp wheat flour type 1050 (for working)
• 75 g raw cane sugar
• 1 pinch salt
• 85 g cold butter
• 2 Eggs
• 100 g pecan kernels
• 2 tart apples (e.g., Braeburn, Boskop)
• 3 tbsp Lemon juice
• 4 tbsp forest honey
• 1 tsp cinnamon
• 1 tbsp whipping cream (10 g)

Instructions

1. 1.

   Mix 175 g flour, 2 tbsp sugar and a pinch of salt in a bowl. Add butter pieces and one egg, knead into a smooth dough. Shape into a ball, cover and chill for about 30 minutes.

2. 2.

   Meanwhile, roughly chop a handful of pecans and finely chop the rest. Wash apples, quarter, core, slice thinly and drizzle with 2 tbsp lemon juice. Separate the remaining egg; set yolk aside. Whip egg white with 2 tbsp sugar, remaining lemon juice and 2 tbsp honey until stiff peaks form; fold in finely chopped nuts, cinnamon and 15 g flour.

3. 3.

   Divide dough in half. Dust work surface with leftover flour. Roll out two dough circles about 5 mm thick and 20 cm diameter; trim edges to clean borders. Place on a parchment‑lined baking sheet, spread nut mixture leaving a ~2 cm border.

4. 4.

   Arrange apple slices fan‑shaped over the nut layer, fold dough edge slightly over them and press together. Whisk yolk with cream, brush onto dough edges and sprinkle with remaining sugar. Sprinkle coarsely chopped nuts over apples.

5. 5.

   Bake the apple galettes with pecans in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30–35 minutes. Serve warm or cooled drizzled with leftover honey and enjoy.