And that’s why I’m not allowed to play with fire

Accident prone. Klutz. Breaker of nice things. Danger to self and society. I get called a lot of things, and they’re usually all true.

I set fire to my hair once. Ok, ok! I’ve done it twice. Both times were accidents though, much like the time I singed off the tips of my eyelashes. What?! Don’t look at me like that, it could have happened to anybody. All I’m saying is, don’t use a stove-top kettle with a hangover. And curling irons are dangerous. As are aerosol cans and gas stove tops.

I don’t normally like to advocate burning things. Pyromania is bad, mmkay?

HOWEVER. There is an exception to the rule in butter. Sweet jeebus, burnt butter is a miracle ingredient that makes everything taste better. Even butter better is that it has both sweet and savoury applications. That’s right, it goes just as well in pasta dishes as it does in cakes.

Remember how I accidentally ended up with 5 kilos of carrots, and it resulted in epic carrot soup? Well, I also accidentally found myself in possession of 2 kilos of apples. Thus, apple pie.

I’m a little afraid of making proper pies, so instead, I make galettes. It’s all the key ingredients of pie, but easy and ‘rustic’. The simple step of browning the butter before adding it to the apples kind of makes you wonder why you never thought of it before.

With 48 hours to go until Spring, and Winter taking its dying breaths, this weekend is the perfect time to give this a go.

Brown Butter Apple Galette

From White on Rice Couple

2 sheets of puff pastry, or my favourite recipe here
340g unsalted butter
9 apples, peeled, cored, and sliced thin
65g caster sugar
100g packed brown sugar
1/4 cup plain flour
1 1/2 Tbsp lemon juice (the fresh stuff, not from a bottle)

Preheat oven to 220°C

Add the butter to a saucepan over medium heat. Cook the butter for a couple of minutes until it starts to foam, and then turn brown. The butter will take on a slightly nutty, toasted smell. Once this happens, remove from heat and set aside to cool for 10 minutes. Meanwhile, toss together the apple slices in a large bowl with the sugars and flour, until the apple is well coated. Once the butter has cooled, add it to the apples, making sure you scrape in all the little brown bits (because they’re delicious!). Add the lemon juice, and toss again to coat. Set aside.

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Roll out the dough between two pieces of baking paper until evenly round and about half a centimeter thick. Add half of the apples to the middle of the dough, spreading them out evenly and leaving a border around the edge of about 5cm.

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Fold the edge of the dough over the apples, creasing if need be. Repeat with the remaining dough and apples.

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Brush the edges of the dough with cream, milk or a whisked egg, and sprinkle with a little more sugar, and then a little bit of flaked salt.

Bake for 20 minutes, then turn down the oven to 180°C and bake for a further 30 minutes, or until the crust is golden.

Serve with vanilla ice cream.

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2 thoughts on “And that’s why I’m not allowed to play with fire

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