Frangipane and Apple Galette

Votes: 1

Time: 3 hours 20 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 354, total fat 17 G., saturated fats 7 G., proteins 7 G., carbohydrates 44 G., fiber 3 G., cholesterol 96 mg, sodium 198 mg, sugar 25 G.

This charmingly rustic French galette is filled with fragrant frangipane and baked apples. The filling is simply spooned onto the dough circle, and the edges are folded up to prevent the juices from escaping. Sprinkle the bare dough with demerara sugar for a crisp, caramelized crust, and after baking, drizzle the galette with melted apricot jam and apple brandy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 cup of premium flour + extra for working with the dough
4 tsp. granulated sugar
0.5 tsp salt
90 g chilled unsalted butter, cut into small pieces
1 large egg, lightly beaten

Frangipane

2/3 cup almond flour
1/4 cup granulated sugar
1 tbsp. premium flour
1 tablespoon unsalted butter, room temperature
1 large egg
1 tbsp apple brandy (optional)
1 tsp almond or vanilla extract
0.5 tsp apple pie spice
A pinch of salt

Apples

3 medium apples (such as Golden Delicious)
1 tbsp light brown sugar
1 tbsp. granulated sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon apple pie spice
1 large egg, lightly beaten
Demerara sugar or other coarse sugar, for sprinkling
1/4 cup apricot jam
4 tsp apple brandy (or water)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, apples, almond flour, cream, Apricot jam, lemon juice, demerara sugar, almond extract, apple pie seasoning, apple brandy

Cooking the dish according to the recipe:

Combine all-purpose flour, granulated sugar, and salt in a food processor. Pulse until evenly distributed. Add the butter and pulse on high until the mixture resembles coarse meal with pea-sized pieces. Add the egg and pulse a few times until the dough begins to stick together.
Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate the dough until it hardens completely, at least 2 hours or overnight.

Make frangipane:

In a medium bowl, combine almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, cake spice, and salt and stir with a rubber spatula to combine.
Refrigerate until ready to use.
Peel the apples and slice them into 0.5 cm thick slices. Combine the brown sugar, granulated sugar, lemon juice, and pie spices in a bowl. Arrange the apples on top of the frangipane, overlapping them slightly. Fold the edges of the pastry under, pleating as you go.
Brush the edges with beaten egg and sprinkle with demerara sugar. Bake until the crust is golden brown and the apples are golden brown and tender, 35-40 minutes.
Transfer the baking sheet to a wire rack and let cool.
In a small saucepan, combine the apricot jam and brandy and heat over medium heat, stirring, until the mixture becomes liquefied. Strain into a small bowl, pressing down on the solids. Brush the glaze over the apples.