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Apple & Almond Frangipane Galette

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Course Dessert
Servings 8 people

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!