Apple Frangipane Galette
This Apple Frangipane Galette is a rustic French tart with a buttery pastry crust, almond frangipane filling, and spiced apples. Elegant, easy, and perfect for fall.
Ingredients
Pie Crust
- 1 ½ cups (180 g) all purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter cold, cubed
- 3-5 tablespoon ice cold water
Frangipane
- 4 tablespoon (56 g) unsalted butter room temperature
- 1 large egg
- ¼ teaspoon vanilla extract
- ⅓ cup granulated sugar
- ¾ cup (72 g) super fine almond flour
- ¼ teaspoon salt
Apple Filling
- 3 apples* peeled, cored, sliced
- ¼ cup (50 g) dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon lemon juice
Topping
- 1 tablespoon milk
- sliced almonds
- Raw or turbinado sugar
Instructions
Pie Crust
- Cube the unsalted butter and then place in the freezer for 10 minutes.
- In a large bowl, combine flour, sugar, and salt and whisk.1 ½ cups (180 g) all purpose flour, 1 tablespoon sugar, ½ teaspoon salt
- Add the cubed butter to the bowl of flour and using a pastry blender, cut the butter into the flour until the butter/flour mixture starts to form pea sized balls. If you don't have a pastry blender, you can use a fork. Try to avoid using your hands too much, otherwise that will soften the butter.If you have a food processor, you can also use that.10 tablespoon (140 g) unsalted butter
- Start adding the ice cold water a tablespoon at a time until the dough comes together and sticks together when you press it between your fingers.3-5 tablespoon ice cold water
- Flour your hands, then toss the dough onto a clean, lightly floured surface and knead it together into a ball, then form it into a disc. If the dough is too wet and sticky, add a just a dusting of flour at a time until it comes together without sticking to your fingers.If the dough it too dry, dip your fingers in some water and work the water into the dough to hydrate it. This dough is forgiving!
- Wrap the dough in saran wrap and place in the fridge for 45 minutes to an hour.
Frangipane
- In a medium bowl, beat the softened butter until smooth, about a minute. Then add the egg and vanilla extract and beat until combined. Add the sugar, almond flour and salt and beat for about 1-2 minutes until completely smooth.4 tablespoon (56 g) unsalted butter, 1 large egg, ¼ teaspoon vanilla extract, ⅓ cup granulated sugar, ¾ cup (72 g) super fine almond flour, ¼ teaspoon salt
Apple Filling
- Peel, core, slice the apples into ¼" pieces, and add to a bowl. You can leave the peel on if you like.3 apples*, ¼ cup (50 g) dark brown sugar, 1 teaspoon cinnamon, ½ teaspoon salt, 1 tablespoon lemon juice
- Add the dark brown sugar, cinnamon, lemon juice, and salt to the apples and mix. Set aside.
Assembly
- Flour your work surface, and using your rolling pin, roll out the chilled pie crust to about a 13 or so inch circle. It helps to rotate the dough and flip upside down every couple rolls. This way it won't stick and it rolls out more evenly. If the edges start to break apart, you can bring them back together with your fingers. Just push two severed pieces together and pinch them until the seam is repaired.
- Place the rolled out dough on a baking sheet lined with parchment paper.
- Spread all the frangipane in the center of the crust, leaving a 2 inch gap.
- Line the apples onto the dough (leaving behind the juices; do not add the juice!). You can create a cute design, or just add them all.
- Start folding the edge onto the apples and overlap the folds until all the edges are folded over.
- Brush the edges with milk, then add sliced almond and sprinkle some raw sugar on top.1 tablespoon milk, sliced almonds, Raw or turbinado sugar
- Place the baking sheet in the refrigerator or freezer while preheating the oven.
- Preheat oven to 375° F.
- Once preheated, remove the chilled dough from the fridge and bake for 45-50 minutes until the edges are golden, the crust is crispy, and the apples are tender.
- Serve warm with ice cream. Store leftovers in the refrigerator.
Notes
- For the apples, I used gala apples. You can use any sweet apples you like but you may need to adjust the amount of sugar to how sweet the apples are.
Nutrition
Calories: 430kcalCarbohydrates: 47gProtein: 6gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 378mgPotassium: 127mgFiber: 4gSugar: 24gVitamin A: 683IUVitamin C: 4mgCalcium: 50mgIron: 2mg
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