1. Add flour, sugar, and salt to a bowl and mix to combine. Add the cold butter in small pieces and break it down further using a pastry blender* or a similar tool. The mixture should resemble coarse sand. Next, add a little ice water, stir it in, and then knead the mixture until the dough starts holding together. If the dough is still a bit dry, add a little more ice water – however, make sure you don’t add too much. You don’t want the dough to get sticky. Wrap it in plastic wrap and place it in the fridge for at least 1 hour.

2. Preheat the oven to 190°C (375°F). Roll out the dough thinly on a large sheet of baking parchment to create a circle with a size of about 24-25cm. Transfer the dough circle with the paper to a baking sheet. Place it in the fridge until needed.

3. Peel, halve, and core the apples. Decorate each apple half with eye sockets, noses (triangles), and a mouth/teeth (see photos). A small melon baller* works best for the eyes, while a knife can be used for the noses and mouths/teeth. I happened to have a linocut tool set* at home, which also works great for this.

4. Arrange the apples on the dough circle, leaving a border of at least 2cm around the edge. Brush the apples with a mixture of lemon juice and vanilla extract, then sprinkle them with a mixture of sugar and cinnamon. Distribute some blackberry jam around and between the apples, then fold the edges of the dough inward over the apples. If the dough cracks, simply press it back together. Brush the edge with a little milk and, if desired, sprinkle it with some sugar. Bake the galette for about 32–35 minutes until the crust looks golden brown. Remove the galette from the oven and let it cool slightly. Serve with vanilla ice cream, vanilla sauce, and/or whipped cream to your liking.