This Apple-Frangipane Galette is like a leaner apple pie. It’s the way to enjoy a sweet treat without going full overkill.
This recipe has a lot of ingredients and steps, but they can be spread out over a few days, if you want. The actual recipe is pretty straightforward!
I’ve been doing a number of recipes that use frangipane, and I get asked almost every time: “what is frangipane?”
To quote Wikipedia, it’s: “a sweet almond-flavored custard used in a variety of ways including cakes and… pastries. …Today it is normally made of butter, sugar, eggs, and ground almonds.”
In other words, it’s a spreadable, sweet, nutty layer of goodness. It acts as the perfect complement to apples in this recipe.
Do note that this is best enjoyed the day it is made. It’s fine, though, to freeze slices of it right away. When you thaw them later, enjoy the pieces that same day!
Bready or Not Original: Apple-Frangipane Galette
Equipment
- parchment paper
- food processor
- pastry brush
Ingredients
Crust:
- 1 cup all-purpose flour plus more for dusting
- 4 teaspoons white sugar
- 1/2 teaspoon salt
- 6 Tablespoons cold unsalted butter cut into small pieces
- 1 large egg
Frangipane:
- 2/3 cup almond flour sifted to remove lumps
- 1/4 cup white sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon unsalted butter room temperature
- 1 large egg
- 1 Tablespoon apple brandy such as Calvados (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon apple pie spice
- pinch salt
Apple filling:
- 2 medium apples such as Honeycrisp or Golden Delicious
- 1 Tablespoon brown sugar packed
- 1 Tablespoon white sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon apple pie spice
- 1 large egg beaten
- turbinado or other coarse sugar
Glaze:
- 2 Tablespoons honey
- 2 teaspoons apple brandy such as Calvados
Instructions
Make the crust:
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and chop until it’s pea-sized. Add the egg and pulse until it comes together; if it doesn’t, add tiny drizzles of water until it does–just make sure the dough ends up cohesive, not wet. Turn out the dough onto a big piece of plastic wrap and compress the dough to form a disc. Wrap it up and chill it in fridge for a few hours, minimum, or a few days.
Make the frangipane:
- Use a rubber spatula to combine the almond flour, sugar, flour, butter, egg, apple brandy, vanilla, pie spice and salt, making it smooth. Stash it in the fridge until ready to use.
Assembling the galette:
- Preheat oven at 400-degrees. Prepare a big cookie sheet with a piece of parchment. Bring out the dough to warm for a few minutes, then lightly flour a surface and roll it out to about a 12-inch round. Move it to the parchment paper.
- Spread the frangipane over the dough, leaving a blank 1 1/2-inch border. Set the baking sheet in the fridge while preparing the apples.
Prepare the apples:
- Peel the apples and slice to 1/4-inch thickness. In another bowl, stir together the brown sugar, sugar, lemon juice, and pie spice. Add this to the apples, and toss them to coat. Bring out the galette dough. Arrange the apples on the frangipane starting from the middle, spiraling them outward while slightly overlapping them. Fold the blank edge over the apples to form a thin, pleated crust. Brush the beaten egg over the crust, then sprinkle it with coarse sugar.
- Bake galette for 35 to 40 minutes. Apples in middle should be fork-tender when done. Cool for about 30 minutes.
Make the glaze:
- In a small saucepan on the stovetop or in a microwave-safe bowl in the microwave, warm the honey and brandy until it is loose and spreadable. Using a clean pastry brush, brush glaze over the apples.
- Let galette cool another 30 minutes, minimum, before cutting it–a pizza slicer is great for this. The galette is best eaten the day it is made, or promptly frozen in slices to be eaten soon after it thaws.
