Let's Begin!

Pastry

• In a food processor, blitz the hazelnuts and sugar until finely chopped. Add the spelt flour, all-purpose flour, butter, and a good pinch of salt, then blitz again until all of the butter has been incorporated and the mixture is sandy.
• With the motor running, drizzle in 1-2 tbsp of cold water until the dough starts to form in clumps. Tip the mixture onto your work surface and knead briefly into a ball. Shape into a disc, wrap, and chill for 30 minutes or overnight.

Filling

• In a large bowl, mix the brown sugar, lemon juice, lemon zest, cinnamon, corn starch and maple syrup together. Add the apples and toss well. Set aside while you roll out the pastry.

Let's Assemble!

• Preheat the oven to 350°F.
• Dust a sheet of parchment paper large enough to line a large baking tray with flour, then roll the pastry out to circle on top of the parchment. Slide the pastry on its parchment onto the baking tray.
• Pile the apple slices into the center of the pastry circle using your hands, letting any excess syrup drip back into the bowl as you do. Save the syrup for later. Be sure to leave a clear border around the edge.
• Use the parchment paper to help you lift the edges of the pastry over the apples, leaving most of the apples exposed. Pinch together any cracks around the edge to make a rustic pastry border.
• Brush the pastry edge with the beaten egg, sprinkle with a little extra brown sugar, and scatter over the hazelnuts. Bake for 50-55 minutes until golden brown.
• Meanwhile, pour any leftover syrup from the apples into a small saucepan and bubble for a few minutes until syrupy.
• When the galette is cooked and still hot, brush the syrup over the top. Leave to cool for at least 30 minutes, then serve warm.
• Enjoy with family and friends!