Ingredients:

1 lb 5oz (600g) puff pastry store-bought,

all-purpose flour, for dusting

8oz (215g) marzipan

1 lemon

8 small, tart apples

1⁄4 cup sugar

Method:

1 Lightly flour a work surface. Roll out half the pastry to a 14in (35cm) square, about 1⁄8in (3mm) thick. Using a 6in (15cm) plateas a guide, cut out 4 rounds.

2 Sprinkle 2 baking sheets with water. Set the rounds on 1 baking sheet, and prick each with a fork, avoiding the edge.

3 Repeat with the remaining dough. Chill for 15 minutes. Divide the marzipan into 8 portions, and roll each into a ball.

4 Spread a sheet of parchment paper on the work surface. Set 1 ball of marzipan on the parchment, and cover with another sheet. 

5 Roll out the marzipan to a 5in (12.5cm) round between the sheets. Set on top of a pastry dough round, leaving a 1⁄2in (1cm) border. Repeat with the remaining marzipan and pastry bases. Chill until ready to bake.

6 Cut the lemon in half and squeeze the juice from 1 half into a small bowl. Peel, halve, and core the apples; then cut into thin slices. 

7 Drop the slices into the lemon juice as you work, and toss to prevent discoloration (see Baker’s Tip).

8 Preheat the oven to 425°F (220°C). Arrange the apple slices, overlapping them slightly, in a ring on the marzipan rounds, covering them completely. Leave a thin

border of puff pastry dough around the edge.

9 Bake the galettes for 15–20 minutes, until the pastry edges have risen around the marzipan and are light golden. Sprinkle the apples evenly with the sugar.

10 Return to the oven and continue baking for 5–10 minutes, or until the apples are golden brown, caramelized around the edges, and just tender when pierced with

the tip of a small knife. 

11 Transfer to warmed serving plates and serve at once. PREPARE AHEAD Roll out the puff pastry rounds and top them with the marzipan not more than 2 hours in advance. 

Prepare the apples, finish, and bake the galettes just before serving.

BAKER’S TIP:

When working with apples or pears, coating the slices with lemon juice will prevent discoloration. On contact with the air, both fruits will turn unattractively brown, which also makes the texture soften. If you are worried that the lemon juice will affect the flavor, it can be diluted in a bowl of water.