Ingredients:

• 6 rounds of puff pastry, each 12 cm in diameter
• 2 pink lady or golden delicious apples, peeled and cored
• 6 tbsp apple butter (see recipe below)
• 6 tsp caster sugar
• icing sugar
• 2 kg cooking apples
• 1 cinnamon stick
• 2SO ml apple juice
• 2SO g brown sugar
• seeds from 4 green cardamom pods, ground
• 1/2 tsp freshly ground nutmeg
• minced zest from 1 lemon

Direction:

To make apple butter, roughly chop the cooking apples (with their
skin and cores).  In a large, stainless-steel saucepan, bring the
apples, cinnamon stick and juice to the boil over gentle heat,
stirring often to prevent sticking.

Cook for 45 minutes until the fruit has lost its shape.

Press the mixture through a sieve, discarding any solids remaining
in the sieve.  Gently reheat the puree with the sugar, spices and
lemon zest.  Simmer for 45 minutes, until the sauce has thickened
to the consistency of butter or thick cream.  Remove from heat and
allow to cool before using.

To assemble the galettes, preheat the oven to 200C.  Place the
pastry rounds on a buttered baking sheet and spread each one with
apple butter.

Cut the apples lengthwise into thin slices and arrange on top of
the pastry, working outward from the centre.  Sprinkle with caster
sugar and bake for 10-12 minutes, until golden.  Remove from the
oven, dust with icing sugar and serve.