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Chai-Spiced Apple Galette with Assam Tea Glaze

By • Updated September 2026
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This free-form apple galette brings together the warm spices of traditional chai—cardamom, cinnamon, ginger—with tender, caramelised British apples and a glossy Assam tea glaze. The buttery, flaky pastry is folded around the filling and baked directly on a heavy-duty baking sheet, creating a beautifully rustic, golden tart that's far simpler than a pie and infinitely more charming.

The secret to a perfectly crisp base and even bake is a sturdy, warp-resistant baking sheet that conducts heat evenly. A flimsy tray will buckle under the weight of the pastry and filling, leaving you with a soggy bottom and uneven browning. This galette is ideal for autumn gatherings, afternoon tea, or simply making the most of British apple season.

Chai-Spiced Apple Galette with Assam Tea Glaze
Prep Time30 mins
Cook Time45 mins
ServingsServes 6–8
DifficultyMedium

Ingredients

  • 250g plain flour, plus extra for dusting
  • 1 tbsp caster sugar
  • ½ tsp fine sea salt
  • 175g cold unsalted butter, cubed
  • 4–5 tbsp ice-cold water
  • 600g Bramley or Cox apples (about 4 medium), peeled, cored and thinly sliced
  • 2 tbsp demerara sugar, plus extra for sprinkling
  • 1 tsp chai spice mix (or ½ tsp ground cinnamon, ¼ tsp ground cardamom, ¼ tsp ground ginger, pinch of ground cloves—see [[how-to-make-chai-spice-mix|how to make chai spice mix]])
  • 1 tbsp cornflour
  • 2 tbsp strong brewed Assam tea (cooled), plus 1 tbsp honey for the glaze
  • 1 egg, beaten (for egg wash)
Nutrition per serving:
Calories: 285
Fat: 14g
Sugar: 12g
Protein: 3g

Instructions

1
Make pastry: In a large bowl, combine the flour, caster sugar and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the ice-cold water, 1 tablespoon at a time, mixing gently with a knife until the dough just comes together. Shape into a disc, wrap in cling film and chill for at least 30 minutes.
2
Prepare filling: In a mixing bowl, toss the sliced apples with the demerara sugar, chai spice mix and cornflour until evenly coated. Set aside while you roll the pastry.
3
Roll pastry: On a lightly floured surface, roll the chilled pastry into a rough circle about 30cm across and 3mm thick. Carefully transfer to a heavy-duty baking sheet lined with baking parchment. The dough should drape gently without tearing.
4
Assemble galette: Arrange the spiced apple slices in the centre of the pastry, leaving a 5cm border all around. Fold the pastry edges up and over the apples, pleating as you go to create a rustic, free-form edge. Brush the exposed pastry with beaten egg and sprinkle with a little extra demerara sugar.
5
Bake: Preheat the oven to 200°C (180°C fan)/Gas 6. Place the baking sheet in the centre of the oven and bake for 40–45 minutes, until the pastry is deeply golden and the apples are tender and bubbling. A heavy-duty baking sheet ensures even heat distribution and prevents warping or burning.
6
Make glaze: While the galette bakes, stir together the cooled brewed Assam tea and honey to make a glaze. The malty, robust flavour of Assam complements the spiced apples beautifully.
7
Glaze & serve: As soon as the galette comes out of the oven, brush the warm Assam tea glaze over the apples and exposed pastry. Let it cool for 10 minutes on the baking sheet, then transfer to a wire rack or serve warm, cut into wedges. Delicious with clotted cream, vanilla ice cream, or a fresh pot of chai.

🫖 Equipment You'll Need

A heavy-duty, warp-resistant baking sheet is essential for this galette. Free-form tarts need even, direct heat to crisp the base and caramelise the filling without scorching. Thin, flimsy trays buckle in the oven, causing uneven browning and a soggy, undercooked centre. A sturdy sheet conducts heat reliably and supports the weight of buttery pastry and juicy apples, ensuring a perfectly golden, flaky crust every time.

See our baking sheet picks →

Expert Tip: Prevent a Soggy Bottom

If your apples are particularly juicy, scatter a tablespoon of ground almonds or fine breadcrumbs over the centre of the pastry before adding the fruit. This absorbs excess moisture and keeps the base crisp and flaky.

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