Apple galettes with burnished tarragon meringue

Take dessert up a notch.

  • 1 hr 30 mins cooking
  • Serves 8
  • Print
Take dessert up a notch with these delicate pastries filled with apple puree and topped with a burnished tarragon meringue.
Looking for more apple pie recipes?


Apple galettes
  • 3 cups (450g) plain flour
  • 185 grams unsalted butter, softened
  • ¾ cup (120g) icing sugar
  • ¼ teaspoon fine sea salt
  • 2 eggs
  • 1 egg yolk
  • 4 baby red-skinned apples (350g)
Apple puree
  • 2 medium green apples (300g), peeled, chopped
  • ¼ cup (55g) caster sugar
  • 1 tablespoon finely chopped fresh tarragon leaves
  • ¼ cup (60ml) water
  • 2 teaspoons lemon juice
Sugar glaze
  • ½ cup (80g) icing sugar
  • 2 tablespoons lemon juice
Tarragon meringue
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) water
  • ½ cup firmly packed fresh tarragon sprigs
  • 3 egg whites
  • ¼ teaspoon cream of tartar


  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Beat flour, butter, sifted sugar and salt in a bowl with an electric mixer on low speed until a fine texture. Beat whole eggs in a bowl with a fork; reserve a quarter of the beaten egg for brushing. Add remaining egg and egg yolk to flour mixture; beat on high speed for 1 minute or until a dough forms. Shape into four discs; wrap each with plastic wrap. Refrigerate for 25 minutes.
  • 3
    Make apple puree and sugar glaze. Apple puree Combine ingredients in a heavy-based saucepan over medium heat; cook, covered with a tight-fitting lid, for 15 minutes or until apples are soft. Cool slightly. Blend apples with a hand-held blender until smooth. Cool. Sugar glaze Stir icing sugar and juice in a small bowl until smooth.
  • 4
    Roll each pastry disc between sheets of baking paper into 22cm (9in) rounds. Transfer on their paper to two large oven trays. Refrigerate for 30 minutes.
  • 5
    Slice each apple into 1mm (⅛in) thick rounds with a mandoline (use one apple for each tart).
  • 6
    Spread apple puree on pastry rounds, leaving a 4cm (1½in) border. Overlap apple slices on puree, starting from the outer edge and working around towards the centre. Brush apple well with sugar glaze.
  • 7
    Gently fold in the pastry edge every 5cm (2in). Brush pastry edge lightly with reserved egg. Bake tarts for 30 minutes, rotating trays halfway, or until golden; cool.
  • 8
    Make tarragon meringue; top tarts with meringue. Using a blowtorch on medium, lightly brown meringue.
    Serve tarts topped with extra tarragon leaves, if you like.
tarragon meringue
  • 9
    Stir sugar, the water and tarragon in a saucepan over medium heat, without boiling, until sugar dissolves. Discard tarragon. Bring syrup to the boil; boil, without stirring, for 10 minutes or until temperature reaches 112°C/235°F on a sugar thermometer (see tip). Meanwhile, whisk egg whites and cream of tartar in a bowl with an electric mixer on low speed for 5 minutes or until frothy; whisk until syrup is ready. When syrup reaches temperature, increase mixer speed to high; gradually pour syrup into egg white mixture. Continue whisking until mixture is thick and glossy.


Drop a little syrup into a glass of cold water. Gather the syrup up; when it forms a soft, flexible ball, the syrup is ready to use.

More From Women's Weekly Food