Instructions: 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.

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