This rustic tart or galette is an easy version of an apple pie. A simple sheet of Spelt and wheat flour pastry, folded around a filling of sliced apples with added flavours of honey, cinnamon and sharp tasting Pomegranate seeds (Arils). There's no need for a pie dish.
Total chilling time when preparing the galette.1hr15mins
Grate the butter into a bowl, then place in the freezer for 15 – 30 mins.
In a sperate bowl, combine the flours, salt and sugar together.
Take the butter out of the freezer and add to the flour mixture. Using your fingers, begin to rub the grated butter and flour mix together until all the butter is evenly coated with flour and you have a crumble like consistency. You are not aiming for fine breadcrumbs. Some flakes of butter will still remain whole. This is fine.
Begin by adding 2 tablespoons of cold water to the butter and flour mix. Using a fork, begin to bring the pastry dough together. Keep adding the liquid, 1 tablespoon at a time, until it all starts come together to form a pastry dough.
Turn the dough out onto a clean, lightly floured surface and bring it all together using your hands. Bring together any remaining bits of butter and flour. It should not be a sticky dough. Neither should it be overly dry.
Flatten the pastry dough out, into a circle onto a large sheet of cling film or baking parchment to about ½ inch thickness. Wrap and place in the fridge for 30 mins before using.
Make the filling
Core and thinly slice the apples. No need to peel them. In a large bowl, mix together thoroughly, the apples, lemon juice, zest, honey/maple syrup, a handful of pomegranate seeds and cinnamon.
Place a silicone baking sheet/baking parchment onto a baking tray. Lightly dust the baking sheet with flour. Take the pastry out of the fridge and roll out onto the baking sheet to about 12“ circle
Carefully arrange the apple spice mixture onto the centre of the pastry. Leaving a 1” border to fold over.
Fold the edges of the pastry over the filling. Gently pressing down firmly into place. Pour any remaining fruit juices over the fruit. No more than a couple of tablespoons.
Place the baking sheet, with the galette into the fridge for at least 30 mins.
Preheat the oven to 180 deg fan assisted.
For the egg wash. Give the egg yolk a little mix. Bush the pastry with the egg wash to create an evenly coloured crust when baked. Sprinkle the egg wash with a generous amount of demerara sugar.
Bake in the centre of the oven for 30 - 35 mins or until baked. The pastry should have a deep golden colour. Any fruit juices should be bubbling over as a thick syrup.
Drizzle with honey /maple syrup and scatter with a handful of pomegranate seeds. Serve while still warm.
You can leave the wrapped pastry dough in the fridge for up to three days before using. Or you can freeze the dough to use later. Make sure you double wrap and place in a freezer back first.