Marmalade and apple galette

Serves 8

For the pastry

• 150g self-raising flour
• 0.5 tsp caster sugar
• 1 pinch salt
• 110g cold
• 3 tbsp ice-cold water

For the filling

• 200g thick-cut marmalade
• 6 apples
• 200g soft brown sugar
• 1 tbsp orange juice
• 1 pinch salt
• 15g melted butter
• 0 Creme fraiche

Step 1
For the pastry, put the flour, sugar and salt in a food processor, add a third of the butter and pulse to the consistency of breadcrumbs.

Step 2
Add the remaining butter and pulse a few times, until the butter pieces are the size of peas (it’s these bits of butter that make the pastry flaky).

Step 3
Turn out into a large bowl, then start trickling in the water, tossing the pastry with your hands and letting it fall through your fingers as you do so.

Step 4
Keep folding the pastry like this until the dough begins to clump – two to three minutes – then press into a ball, flatten slightly, wrap in clingfilm and put in the fridge or freezer for at least 30 minutes.

Step 5
Heat the oven to 200C (180C fan)/390F/gas mark 6.

Step 6
Put the marmalade in a small pan, warm through until it turns to liquid, then pass through a sieve to separate the peel from the jam.

Step 7
Put the peel in a bowl and return the liquid to the pan; keep it warm, so it doesn’t set again.

Step 8
Mix the apples, sugar, orange juice and salt with the peel.

Step 9
Roll the pastry into a 30cm circle and transfer to a baking sheet lined with greaseproof paper.

Step 10
Pile the apple mix on to the pastry, leaving a 4cm border all around the edge.

Step 11
Bring up the sides of the pastry, and fold them over the fruit, crimping them a little, to create a dam so the juices won’t breach the rim.

Step 12
Brush the exposed pastry with melted butter and sprinkle with the remaining tablespoon of sugar.

Step 13
Drizzle the sieved marmalade all over the top, then bake for 30-35 minutes, until golden.

Step 14
Remove and leave to cool slightly before serving with creme fraiche or cream.