Fruit Galette

Put the flour, butter and salt into a large bowl and rub together delicately using your fingertips until the mixture reaches a sandy texture.

Create a well in the centre and add the egg and water. With your fingertips, in little concentric circles, work the liquid ingredients into the flour and butter mixture; then at the last moment when the eggs have been absorbed, bring the dough together and press to form a ball.

Turn onto a lightly floured surface and knead gently with the palms of your hands for 10 seconds until you have a homogeneous dough; do not overwork it. Break off 20–30g dough, wrap separately and chill. Wrap the remaining dough in cling film and flatten it to about a 2cm thickness. Leave to rest in the fridge for 20–30 minutes .

Place the rested dough in the middle of a large sheet of cling film, about 40cm square, and cover with another sheet of cling film, of similar dimensions. Roll out the dough to a circle, 2–3mm thick.

Preheat the oven to 220°C/Gas 7. Place a baking stone or baking tray on the middle shelf of the oven.

Peel and core the apples and cut each one into 10 segments. Lay the apple segments closely together and overlapping in a circle in the base of the tart case. In a small pan, melt the butter and sugar, then remove from the heat and mix in the lemon juice. Brush this mixture over the apple slices and dust liberally with icing sugar.

Using the peel or board, slide the tart directly onto the pre-heated baking stone or tray in the oven and cook for 10 minutes. Turn the oven down to 200°C/Gas 6 and bake for a further 20 minutes until the pastry is light golden in colour and the apples are beautifully caramelised. Slide the tart onto a large, flat plate. Dust with icing sugar to serve.