Get ready to embark on a flavour-packed journey with our latest creation—meet our Apple & Almond Frangipane Galette. This isn’t your average dessert; it’s a rustic, irresistible delight that brings together the cozy warmth of baked apples and the nutty richness of almond frangipane, all nestled in a flaky, golden crust.
What Is A Galette And Why Do You Need To Make It
So, What’s the Scoop on Galettes?
Think of a galette as the rebel of the pastry world—no need for perfection here. The name itself, borrowed from the French word for a flat or round pebble, sets the tone for a baking adventure that’s anything but cookie-cutter (pun intended!). We’re talking about a slightly wonky edge and a filling that’s as easygoing as you are.
Crafting Your Galette Masterpiece:
Now, let’s get into the nitty-gritty. The heart and soul of this whole shebang are found in a pastry that’s not afraid to flaunt its flakiness. Imagine a canvas of buttery goodness, folded with care, waiting to cradle the dynamic duo—the almond frangipane and the apple filling.
Almond Frangipane: The Secret Sauce:
Enter the Almond Frangipane Filling, our not-so-secret weapon. Picture this: ground almonds, a sprinkle of sugar, a dollop of butter, and just a hint of almond extract. The result? A lusciously rich layer that dances in perfect harmony with those apple slices, jazzed up with a dash of cinnamon.
Why Jump on the Galette Bandwagon?
Now, why should you jump on this galette bandwagon? Well, it’s not just about baking; it’s about an experience. It’s about letting loose in the kitchen, embracing the joy of making something delicious without sweating the small stuff. The galette is like your favourite messy bun—it’s effortlessly chic, and everyone secretly wants to be a part of it.
Tips For Making The Flakiest And Butteriest Pastry For Your Galette
Achieving a flaky and buttery pastry for your Apple and Almond Frangipane Galette involves a combination of techniques and careful handling. Here are some tips to ensure the best results:
1. Use Cold Ingredients: Make sure both the butter and any liquids (such as water) are very cold. Cold butter creates steam as it melts in the oven, contributing to flakiness.
2. Cube and Chill the Butter: Cut the butter into small cubes before incorporating it into the flour. Chilled butter will distribute more evenly, creating pockets of fat that lead to flakiness. Chill the cubed butter in the refrigerator before using it.
3. Don’t Over-mix: This can lead to a tough pastry. Mix the ingredients only until they come together. It’s okay if there are visible butter pieces in the dough.
4. Use a Light Touch: When incorporating the butter into the flour, use a gentle touch. Overworking the dough can result in a tougher texture.
5. Add Just Enough Liquid: Gradually add cold liquid to the dough just until it comes together. Too much liquid can make the dough sticky and less flaky.
6. Let the Dough Rest: Allow the dough to rest in the refrigerator for at least 30 minutes, or ideally overnight. This gives the flour time to fully absorb the liquid and allows the fat (butter) to solidify, contributing to flakiness (The longer the better).
7. Roll the Dough Properly: When rolling out the dough, do it on a lightly floured surface. Roll from the centre outward, rotating the dough as needed. This helps maintain an even thickness.
8. Use Parchment Paper: Consider rolling out the dough between two sheets of parchment paper to prevent sticking. It also makes it easier to transfer the rolled-out dough to a baking sheet.
9. Keep It Cold: If at any point the dough becomes too warm and soft, return it to the refrigerator for a short chill. Cold dough is easier to work with and yields a flakier crust.
10. Brush with Egg Wash: Before baking, brush the crust with beaten egg. This gives the pastry a golden colour and adds a shine to the finished galette.
Apple Filling
The apple filling for our Apple and Almond Frangipane Galette is a crucial element that contributes a delightful combination of sweetness, tartness, and tender texture. Here is how we set ourselves up for success with our apple filling:
Preparation:
- Apple Selection: The choice of apples is vital for a well-balanced filling. Granny Smith apples provide a tartness that contrasts with the sweetness of the galette, while Honeycrisp, Pink Lady or Fuji varieties offer natural sweetness and juiciness. The combination of different apple varieties can create a dynamic flavour profile.
- Peeling and Slicing: The apples are peeled (optional), cored, and thinly sliced. This preparation ensures that the apples cook evenly and become tender during the baking process. Thin slices also contribute to the rustic appearance of the galette.
- Sugar Coating: The apple slices are coated with granulated sugar. This not only sweetens the filling but also draws out the natural juices from the apples, creating a delicious syrup as the galette bakes. The sugar also helps caramelise the edges of the apples, adding depth of flavour.
- Ground Cinnamon: The addition of ground cinnamon is a key flavour enhancer. Cinnamon provides warmth, a hint of spiciness, and an aromatic quality that beautifully complements the apples. It adds a comforting and familiar taste, making the galette reminiscent of classic apple pie.
Almond Frangipane Filling
Though non traditional, the Almond Frangipane filling in our Galette is a rich and flavourful layer that brings a nutty essence and a delightful almond undertone to the dessert. Let’s explore the details of the Almond Filling and why it elevates this dessert:
- Almond Meal: The base of the filling is almond meal, which is simply ground almonds. This ingredient imparts a rich, nutty flavor and a moist texture to the frangipane.
- Sugar: Granulated sugar is added to sweeten the frangipane. The amount is carefully balanced to ensure sweetness without overshadowing the almond flavor.
- Butter: Softened unsalted butter is incorporated to create a smooth and creamy texture in the filling. The butter contributes richness and a luxurious mouthfeel to the frangipane.
- Egg: The egg acts as a binding agent, helping to bring the frangipane together and providing structure. It also contributes to the moistness of the filling.
- Almond and Vanilla Extracts (Optional): The optional addition of almond extract and vanilla extract enhances the almond flavour and adds depth. Almond extract intensifies the nuttiness, while vanilla extract provides a subtle, complementary note.
Apple & Almond Frangipane Galette
Apple & Almond Frangipane Galette
Ingredients
For The Pastry
- 1 1/2 cup All purpose flour (~ 188 g)
- 1/2 tsp Salt (3 g)
- 1 tbsp Sugar (12.5 g)
- 1/2 cup Cold unsalted butter cut into small pieces (i stick) (113 g)
- 1/4 cup Ice water 60 mls
For the Almond Frangipane
- 1/2 cup Almond meal (ground almonds) (60 g)
- 1/4 cup Granulated sugar (50 g)
- 1/4 cup Unsalted butter, softened (56 g)
- 1 Egg
- 1/2 tsp Almond extract (optional) (2.5 g)
- 1/2 tsp Vanilla extract (optional) (2.5 g)
For the Apple Filling
- 2-3 Medium apples (Granny Smith) (400-600 g)
- 2 tbsp Granulated sugar (25 g)
- 1/2 tsp Ground sugar (1.5 g)
For Finishing
- 1 egg (or egg wash)
- Granulated sugar (for dusting)
Instructions
Prepare The Pastry
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
- Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingertips to incorporate the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, a little at a time, and mix until the dough comes together. Be careful not to over-mix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (but ideally overnight).
Make The Frangipane
- In a bowl, combine almond meal, sugar, softened butter, egg, almond extract (if using), and vanilla extract (if using). Mix until well combined and set aside.
Prepare The Apple Filling
- Peel, core, and thinly slice the apples.
- In a separate bowl, toss the apple slices with granulated sugar and ground cinnamon until evenly coated.
Assemble the Galette
- Preheat your oven to 375°F (190°C) for 10 minutes.
- On a lightly floured surface, roll out the chilled pastry dough into a rough circle about 12 inches in diameter.
- Transfer the rolled-out dough to a parchment paper-lined baking sheet.
- Spread the almond frangipane evenly over the centre of the pastry, leaving about a 2-inch border.
- Arrange the apple slices over the frangipane layer.
Fold And Finish
- Gently fold the edges of the pastry over the filling, creating a rustic border.
- Brush the folded edges of the pastry with beaten egg to give it a golden finish.
- Lightly sprinkle the entire galette, including the crust, with a dusting of granulated sugar.
Bake
- Bake the galette in the preheated oven for 30-35 minutes or until the pastry is golden brown and the apples are tender.
Serve
- Slice and serve the almond frangipane and apple galette warm. Optionally, you can add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.Enjoy your delicious homemade Almond Frangipane and Apple Galette!
