Recipe: Apple and frangipane galette recipe

Fragrant frangipane cream is the secret to this galette. Photo / Fresh Media

Try a rustic galette as a delicious alternative to apple pie.

This apple frangipane galette is perfect for an impressive but simple dessert. It combines a crispy almond flour base with a frangipane cream studded with pistachios and topped with slices of golden apple.

Apple frangipane galette

Serves six.

Ingredients

For the almond flour crust:

1 cup plain flour

1/2 cup almond flour

120g butter, chilled and cubed

2 Tbsp caster sugar

1 egg

For the apple frangipane topping:

50g butter, softened

1/4 cup caster sugar + some extra

3 eggs (1 whole egg and 2 egg yolks only)

1/2 tsp vanilla bean extract

1/4 cup almond flour

1/2 tsp ground cinnamon

3 apples, cored and sliced thinly

1 lemon, juice only

A handful of thyme

1/3 cup pistachio kernels, roughly chopped

1 egg yolk, for brushing

Method

1. Process the flour, almond flour, sugar, and butter with a food processor until the mixture resembles fine breadcrumbs. Add the egg and process until the dough just comes together. Shape into a disc and cover. Place in the fridge for 30 minutes to rest.
2. Prepare the topping. Beat the butter and caster sugar until pale and creamy. Add one whole egg, two egg yolks and vanilla. Beat until just combined. Add the almond flour and cinnamon. Mix well, then fold in chopped pistachios.
3. On a sheet of baking paper, roll out the pastry to a round shape. It doesn’t have to be too perfect! Spread the frangipane in the centre of your pastry, leaving about 5cm of crust around the edges. Place thyme sprigs on the frangipane, then arrange the sliced apple on top. Lift the edge of the pastry and fold it inwards, covering some of the filling. Repeat with the remaining edges until you have a circular galette.
4. Sprinkle lemon juice and extra caster sugar over the apple. Brush pastry edges with beaten egg yolk. Place the prepared galette in the freezer to chill for 30 minutes.
5. To bake: Preheat the oven to 180C. Bake galette for 30 minutes, or until frangipane is set.
6. Serve warm sprinkled with extra pistachios and thyme and a generous scoop of vanilla bean ice cream.