Apple galette

In a food processor, pulse 180 g all-purpose flour, two tablespoons granulated sugar and half a teaspoon of salt to combine (or whisk by hand in a bowl).

Cut 113 g cold unsalted butter into cubes, add, and pulse a few times to break it down.

While pulsing, drizzle in four tablespoons of ice water; squeeze a little in the palm to check it holds, adding more ice water only if needed.

Turn out onto the counter, give it two to three kneads pressing down with the palm to flatten the butter into planes, and shape into a disc.

Wrap tightly in plastic and chill two hours (or overnight) so the gluten relaxes and the butter hardens.

Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.

Peel three apples, cut the flesh from the core and slice an eighth of an inch thick into a bowl.

Toss with a tablespoon of lemon juice, a quarter cup of granulated sugar and half a teaspoon of cinnamon.

Roll the dough on a floured surface into a 12 inch circle, moving it and re-flouring between rolls; trim the edge round.

Transfer the dough to the parchment-lined sheet before assembling. Pile the filling in the center leaving about a three inch border.

Drizzle two tablespoons of butter over the apples, then fold the border over in simple pleats.

Brush the crust with a beaten egg, pressing into the pleats to seal, and sprinkle with sanding sugar.

Bake at 400 degrees for 45 minutes until deeply golden; cool slightly and slice.