Isn't this just the perfect autumnal treat? October is the month for cups and cups of tea and comfort foods just like this recipe. We asked our foodie friend, Giovanna Ryan to put her own stamp on Molly and Harriet's childhood recipes. This recipe is inspired by their beloved grandmother Marjorie's Apple and Almond Flan.

Over to Giovanna...

The lovely team at Secret Linen asked me to put my own stamp on Molly and Harriet's childhood recipes. The first is their apple and almond flan which I’ve turned into an apple and marzipan galette. I love making galette’s because they’re much easier than they look, they don’t need any sort of special tart tin and if they crack a bit, it only adds to their charm. You can absolutely buy pastry and marzipan for this but I really recommend making your own. It’s easy and much more satisfying.

Ingredients for a 20cm(ish) galette

Pastry:

  • 150g plain flour
  • 80g unsalted butter (cold and cut into cubes)
  • 2 tablespoons caster sugar
  • 25g ground almonds
  • Pinch salt

Marzipan:

  • 250g ground almonds
  • 125g icing sugar
  • 125g caster sugar
  • 1 egg yolk

To assemble:

  • 4 apples, I used pink lady, cored and very thinly sliced
  • Flour and icing sugar for dusting
  • 1 egg, beaten for glazing
  • 2 tablespoons caster sugar

Method

To make the pastry, blitz the butter, sugar, almonds and butter in a food processor to form a breadcrumb texture. Add the egg and blitz until it forms a soft dough. If it’s still a bit dry, add a sprinkling of water to help it come together. Roll into a ball, wrap in clingfilm and chill in the fridge for at least 30 minutes.

To make the marzipan, mix all the ingredients together to form a dough. Wrap in cling film and store at room temperature until you’re ready to assemble.

Preheat the oven to 190C.

Roll the pastry out on a large square of baking paper dusted with flour into a rough circle until the pastry is about ¼ cm thick. Don’t worry if it cracks a little at the edges.

Roll the marzipan out on a surface dusted with icing sugar into a circle slightly smaller than the pastry. Lift the marzipan onto the middle of the pastry circle.

Arrange the apple slices on top of the marzipan, leaving about an inch of pastry around the edge. Sprinkle 2 tablespoons caster sugar over the apples the fold over the edges of the pastry. Brush the pastry with the beaten egg then transfer to a baking tray on the baking paper. Bake for around 40 minutes until the pastry is golden.

Enjoy whilst still warm with a big dollop of custard, ice cream or cream.