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Apple Galette

2 Golden Delicious or Fuji apples, split down the centre and cores removed
1 cup sugar
1 stick cinnamon
2 limes, rind and juice
1 sheet puff pastry
1 egg

4 tablespoons milk
1 cup sugar
1 tablespoon butter
2 tablespoons pecans, chopped
icing sugar

Place the apples, sugar, cinnamon and lime (rind and juice) into
a small saucepan. Barely cover with cold water, place the lid on
and simmer for 15 minutes over low heat. Turn the heat off and
allow the apples to sit for 45 minutes, or until apples reach room
temperature. Strain the apples and reserve the liquid. Discard all
other solids. Combine the egg and milk and brush over the pastry.
Cut the pastry sheet into four pieces, arrange the apples on top
and place onto a lined baking sheet. Bake at 200 C for 20 minutes
or until the pastry is golden. To make the caramel sauce, bring
the retained liquid to the boil and reduce by 50%. Pour the sugar
into a heavy based saucepan and cook over a medium heat until it
caramelises. Watch closely to make sure the sugar does not burn.
Add the juice and stir to combine. Swirl in the butter. Pour the
sauce over the cooked galette and scatter over the chopped pecan
nuts. Dust with icing sugar.


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