The glorious applet tart pushes all the right buttons with a crisp sweet pastry and a surprise creamy caramel chocolate layer that is just so divine! Top tip, you might want to cut yourself a slightly larger slice than usual!
Remove your ready made pastry from the fridge and unroll it onto a medium baking tray lined with baking paper
Preheat oven to 200C / 180C fan
Place the chocolate into a microwavable bowl and melt for 30 seconds in the microwave or until just melted and stir. Spread a rectangle of melted chocolate over the centre of the rectangle of pastry, leaving a 3cm border around the edges
In a medium sized bowl add the lemon juice, sugar and cinnamon and stir to combine
Slice your apples into thin 3mm wide slices and add to the bowl of lemon and sugar, gently mix to evenly coat all the apples
Arrange the apple slices over the top of your chocolate rectangle then fold each edge of pasty over the apples until all edges are folded over
Brush the beaten egg over the pastry crust and sprinkle the pasty and apples with a generous amount of light brown sugar
Bake for around 40-45 minutes of until the crust is a golden brown colour. Remove from the oven and transfer the galette along with the baking paper onto a wire rack to cool completely before slicing.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog