Today I bring you a recipe that I have always loved, the apple cookie . The biscuit is a mix between cake and tart. It never ceases to amaze me how something so simple and so delicious can enter so much by sight. To make the cookie a more curious point, we give it a soft and different touch thanks to the flavor of almonds, ginger and honey .

This French-inspired dessert is prepared on this occasion in a Le Creuset low saucepan . It is perfect because of its shape, its size, the way the iron is heated (it cooks the dough in a great way!) and because you can cut in it and serve directly.

The recipe tells how to prepare the dough, but if you go with just the right amount of time or you already have the vacation mode on (even when it comes to cooking), it is a cake that is super successful also if you use puff pastry or shortcrust pastry bought . If you do it this way, the truth is that in 5 minutes you have the cake ready to bake!

Le Creuset Evolution Low Saucepan Cocotte

Ingredients (for 6-8 people)

• 225g plain flour + extra for rolling
• Pinch of salt
• 125g of cold butter cut into small cubes
• 2 tablespoons powdered sugar
• 2 ½ tablespoons cold water
• 4 large or 5 small crispy apples (approximately 650g)
• 140g of ground almonds
• 55g brown sugar + 1 extra tablespoon for sprinkling
• 65g of ginger stem
• 2 tablespoons of honey
• 3 tablespoons of lemon juice (and the rest of the juice of one lemon to keep the apples)
• 2½ tablespoons melted butter
• 2-3 tablespoons ginger stem syrup - for glaze

Elaboration

1. Preheat the oven to 190 °C.
2. To prepare the dough, sift the flour and salt into a bowl . Add the cubed butter and stir until the mixture has a texture similar to breadcrumbs. Add the sugar and water and make a ball with the dough helping you with a spatula or your hands. Wrap it with plastic wrap and let it rest for 1 hour in the fridge.
3. Peel the apples, cut them into quarters and remove the core. Cut each apple quarter into 3 or 4 slices and set aside. Sprinkle the cut apples with 2 or 3 teaspoons of lemon juice to prevent them from turning black (it is also very practical to put all the apple pieces in a bowl with water and lemon juice until ready to use).
4. After the resting time, spread the dough on a work surface with flour, forming a circle of approximately 38cm in diameter. Help yourself with a roller so that it is well stretched.
5. With a brush , spread the base of the Le Creuset pan with a little melted butter and place the dough you have prepared on the base and on the sides.
6. Mix the ground almonds, brown sugar and minced ginger. Add the mixture, sprinkling it evenly over the entire surface of the dough. On top, place the apples in a circular shape, starting in the center and working out.
7. Mix the 2 tablespoons of honey with the 3 tablespoons of lemon juice and use the mixture to brush the tops of the apples. Be generous, don't worry about spreading them too much.
8. Moisten the inside of the edges of the dough with a little water (you can do it with the brush) and fold it inwards. You already have your galette formed and it is almost ready!
9. Brush the top of the folded dough with melted butter and sprinkle some brown sugar on top.
10. Bake the galette at the middle height of the oven, for 50 or 55 minutes or until the dough is golden and crispy.
11. Remove the galette from the oven. You can serve it warm or at room temperature with vanilla cream, honey yogurt, or ice cream.

Grades

• This galette is delicious with apple, but you can try with other fruits, such as apricots, plums, peaches, pears... A combination of these works well too!
• I recommend cutting the fruit into halves and removing any hearts or pits. Leave the smaller fruit at that size, and cut the larger fruit into more pieces. in any case, it is more aesthetic if all the pieces are of a similar size, and thus you will also ensure that all the pieces are made the same.
• In addition to making a delicate and delicious filling, the ground almond base will help absorb the fruit's juices as it cooks.
• While you are preparing the dough, don't be tempted to add extra water to speed up the formation, as this will only make the dough sticky, hard to work with and hard.
• Use a rolling pin to ensure a thin and equal thickness dough.
• If your oven has an uneven temperature, rotate the pan halfway through cooking to ensure even color across the surface.
• You can present the biscuit directly in the cocotte and cut into it, you will not grate it. But if you want to present it on another plate or in a cake stand , it is important to let it cool before removing it from the pan.