Apple Almond Galette
Recipe Published: Oct 23, 2020 | Updated: Aug 7, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: Moderate (lots of steps) | Time note: requires about a total of 1 hour for chilling | Oven preheating needed: 400°F/200°C | Serving: 9” galette
INGREDIENTS
Apple filling:
5 apples
1 lemon, juiced
30 g (3 tbsp) brown sugar
2 g (1 tsp) cinnamon
Additional ingredients:
15 g (2 tbsp) sliced almonds
Leftover egg from almond frangipane
Pie crust:
195 g (1 1/2 cups) all-purpose flour
19 g (1 1/2 tbsp) white granulated sugar
2 g (1/2 tsp) salt
115 g (1/2 cup) cold butter, cubed
60 g (1/4 cup) ice water
Almond frangipane:
35 g (1/4 cup) icing sugar
55 g (1/2 cup) almond meal
15 g (2 1/2 tbsp) all-purpose flour
57 g (1/4 cup) soften butter
30 g (1/2) egg, beaten
4 g (1 tsp) vanilla
SPECIAL EQUIPMENT
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Crust
1. Combine flour, salt, and white sugar.
2. Cut cold butter into dry ingredients until crumbly using a pastry cutter.
3. Mix in the cold water just until the dough is shaggy. Place into the freezer for around 10 mins.
4. After chilling, laminate dough, wrap with plastic and chill in the fridge for at least 30 mins. (Watch the video for a more in-depth and visual explanation of this step)
Filling
5. Juice a lemon and mix the juice with the brown sugar and ground cinnamon.
6. Core the apples and slice them into thin slices. You can also use a mandolin to do this step.
7. Toss the apple slices in the lemon juice mixture.
8. Pour mixture onto a sieve and set aside to strain.
Frangipane
8. Beat the softened unsalted butter with icing sugar and vanilla extract until fluffy.
9. Scrape down the sides, add the beaten egg and continue mixing until incorporated.
10. Finally, add the all-purpose flour and ground almonds and mix until no dry bits remain.
Assembly
11. On a flour-dusted surface, roll out the dough into a circle and slide the dough onto a sheet of parchment paper or reusable baking paper.
12. Spread the almond frangipane on the center of the dough, leaving some space from the rim.
13. Arrange the apple slices on top of the frangipane.
14. Fold up the edges of the dough to close up the galette.
15. Slide the parchment paper onto a baking tray and chill the galette in the freezer for about 20 minutes.
16. Preheat your oven to 400°F/200°C in the meantime and combine the leftover egg from the frangipane filling with some milk to form an egg wash.
17. Once the galette is slightly hardened, brush the egg wash over the dough.
18. Bake the galette in the preheated oven for 25-30 mins until the crust is golden brown.
19. Garnish with toasted almond slices, enjoy!
