Spelt Shortcrust Apple & Rhubarb Galette with Real Homemade Custard 

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What’s even better than a warm apple pie? A apple and rhubarb galette of course.

Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet  rhubarb. After  all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.

 

I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins

Pre-cook the apples and rhubarb and strain the excess liquid

They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.

Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.

Bake for 30 mins until pastry is golden.

I  also made a real custard no carton,  powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.

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Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard

Ingredients

Spelt short crust pastry:

2 cups wholemeal spelt flour

150g cold butter cubed

pinch salt

1/3 cup cold water

2 tbsp coconut sugar

Filling:

1kg (5-6) golden delicious red apples

1/2 bunch rhubarb (3-4 stalks) roughly chopped

1/3 cup organic raw honey or rice malt syrup

2 tsp vanilla paste

1 tsp cinnamon

juice 1 lemon

2 tbsp coconut sugar, to top

Homemade Custard Recipe

Directions

  1. Make the shortcrust pastry by placing flour, butter, salt, water and coconut sugar in a food processor and blitz until forms a ball of dough
  2. Turn onto a lightly floured bench and gently knead 1-2 mins then wrap in cling wrap and pop in the fridge to chill for 30 mins
  3. Preheat oven to 180’C
  4. Meanwhile make the filling; Core and slice apples into thin wedges
  5. Place all the filling ingredient except the coconut sugar in a small sauce pan on medium/low heat
  6. Cook covered for 15-20mins till fruit has softened
  7. Take of the heat and strain and discard the excess liquid
  8. Unwrap pastry and turn onto a sheet of baking paper place another sheet of baking paper on top and roll the pastry out to form a rough rustic round circle around 5mm thick
  9. Remove top sheet and carefully transfer with bottom sheet onto large baking tray or round  pizza tray
  10. Arrange filling in the centre of the pastry leaving a border around
  11. Fold the edges over the filling leaving the centre filling exposed
  12. Sprinkle with coconut sugar and bake in the oven for 30 mins until pastry is golden
  13. Remove from the oven allow to cool slightly
  14. Serve with Real Homemade Custard

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Spelt Shortcrust Apple & Rhubarb Galette with Real Homemade Custard 

image

What’s even better than a warm apple pie? A apple and rhubarb galette of course.

Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet  rhubarb. After  all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.

Continue reading “Spelt Shortcrust Apple & Rhubarb Galette with Real Homemade Custard “

Healthy Halloween Pumpkin Pie

We have all heard of the humble pumpkin pie no matter where you live in the world. The traditionally American sweet dessert pie that contains a spiced pumpkin filling has been around for a very long time most commonly served as a Thanksgiving Day dessert. It was a way of using up pumpkins from harvesting season the Fall but more recently  has also been popular a little earlier around Halloween for obvious reasons.

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Here in Australia  we don’t follow the Thanksgiving tradition we celebrate the family coming together at Christmas time more so nor  do we follow the same traditions of the pumpkin pie due to our seasons being on opposite ends but I thought I would make it for Halloween instead.

Halloween isn’t as exuberant here either like in the U.S, The parties, the outrageous costumes and decorations are effortless compared in saying that trick or treating has evolved over the years with more and more people mainly children involving themselves in the fun of dressing up in their favourite ghost or zombie and going trick or treating in the streets hoping to receive lollies from the neighbours. As not everyone get in on the fun, we have a non spoken rule here if your front house lights are off don’t bother knocking on the door it saves the disheartenment of the children when they don’t have anything to give or you have a cranky old neighbour who is watching her favourite tv show annoyed she has been disturbed.

Pumpkin carving has also become a more popular event over time and I myself tried it for the first time last year. A friend of mine got a group of friends together and we all made a night of it. Surprisingly It was actually quite amusing also dirty don’t wear your Sunday best  as digging out the flesh is quite a mission in itself. The results are worth it  and it was a blast especially after a few wines or two.  Here is a some pictures of the end results from this years gathering, I think we did a pretty good job of them don’t you think?

 

Now we have made it a yearly thing a few days before Halloween, really just an excuse to get together, talk, eat, drink and have some laughs together. Don’t get me wrong we do take it all very seriously can help but  feel well the accomplished after all the hard work. When we are all done we take our completed  pumpkins home and put out the jack o’lanterns on Halloween night for our and all the neighbours kids to enjoy.

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We lined them all up and lit tea light candles in them

 

I made a healthier version of the traditional pumpkin pie with no added refined sugar only sweetened with maple syrup and used an oatmeal crust. Recipe is from Teresa Cutter The Healthy Chef and can be found here Pumpkin Pie with Oatmeal Gingersnap Shortcrust

I took this to pumpkin carving night and it was a hit with the ladies, start of  a new tradition after all!  You can serve with some dollop cream or natural yoghurt for the extra calorie conscious.

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