Apple Galette with Almond Filling

This apple galette with almond filling is a rustic free-form pie with buttery pastry, sweet frangipane, and juicy apples. Simple to make and even better to eat.

A galette is a pie for the busy person. It’s a free-form pie rolled into a circle and topped with fruit. The taste is like a pie, with a little more crunch from the exposed pastry. This apple galette recipe with almond filling uses tart apples and a sweet frangipane cream.

almond galette

Is galette dough a pie crust

Galette dough is very similar to a shortcrust pie or tart dough, and in this recipe, it is exactly the same as the dough in this rhubarb custard tart. Often galette dough has the addition of cornmeal, for extra texture. This is an optional extra though and not used in this recipe.

This apple galette uses a flaky, sweet all-butter shortcrust pastry bound with egg and milk for extra richness and flavor. 

You can make this galette with rough puff pastry, inverted puff pastry, or butter pie dough too!

slice of apple galette

Apple almond galette filling

This apple and almond galette is filled with thinly sliced granny smith apples and a sweet and creamy almond cream filling, also known as frangipane.

Granny Smith apples work best as they are crisp and tart which compliments the sweet frangipane. If you can’t source these apples they can be substituted for another crisp apple such as Pink Lady or Braeburn. The sweeter apple varieties don’t stand out as well against the frangipane filling.

The apples are thinly sliced. Use a mandolin or a knife slice and slice the apples into even 1/8 inch (2-3mm slices). Toss the apples in a little lemon juice to stop them from browning while the galette is assembled.

What is frangipane?

Frangipane is a sweet and creamy almond-based filling. It is used to fill pastries, pies, and cakes. It consists of almond flour, egg, sugar, and butter. In this recipe, a little almond extract brings out the flavor even more.

It was originally made by an Italian man by the name of Marquis Muzio Frangipani though it is most often associated with French cuisine.

I use it in these almond cinnamon rolls too! For another almond recipe, try these almond cupcakes.

side by side of almond cream and apples

Almond crunch topping

Finish the galette off with sweet and crunchy sliced almonds tossed in brown sugar and butter. It gives an extra crunch and texture to the galette.

Making the galette dough

In a large bowl add the flour, sugar, and salt and stir them together. Chop the cold butter into small cubes and add the cubes in. Use a pastry cutter to further cut the butter into the flour, until it resembles coarse bread crumbs. If at any point the butter begins to melt, place the bowl in the fridge or freezer to cool it down. 

Make a well in the middle of the flour mixture and add in the egg. Use a fork to combine it into a stiff dough.  If it is too dry and crumbly add in  ½ Tbsp milk as needed. The dough should hold together but not be wet or sticky. 

Tip the dough onto a lightly floured bench and gently form it into a disc. Don’t over knead it. Place the dough into an airtight container and chill it in the fridge for an hour until completely cold. 

step by step of making pastry

Food Processor Method – Combine the flour, sugar, salt, and cold butter cubes in a food processor. Pulse it until it resembles coarse breadcrumbs. Add the egg into the food processor and pulse until it forms a stiff dough. If it is too dry and crumbly add a splash of cold milk as needed. 

Shaping a galette

On a sheet of baking paper, roll the dough out into a 12-inch (30cm) circle. It can be a rustic circle, there’s no need for perfection.

Spread the frangipane out, leaving a 2-inch (4-5 cm) edge. Lay the apples over top of the frangipane, and make 2 or 3 layers of apple.

Fold the edges of the pastry over the filling and press to seal the edges. Top the apples with the sliced almond topping. Brush the dough edges with milk or cream and sprinkle the edges with coarse sugar.

step by step of forming a galette

Baking and serving

Once formed, refrigerate the galette for 30-60 minutes before baking. Preheat the oven to 425°F (220°C.)

Bake the galette for 10 minutes at this temperature, then turn the heat down to 375°F (190°C) and continue baking for a further 30 minutes until the galette crust is thoroughly browned and the apples are soft.

If the crust is showing signs of excessive browning, you can cover the top of the galette with a piece of aluminum foil.

Serve the galette warm with ice cream or whipped cream.

almond galette with cream

Storing and Making Ahead

Cover leftover apple and almond galette and store in the refrigerator for up to 5 days.

Make the pastry dough and the frangipane up to 3 days ahead of time and store them in the refrigerator. Freeze unbaked pastry dough for up to three months.

Are you looking for more fruit recipes? Try this pear galette or strawberry cinnamon rolls .

Measurements

More apple recipes

almond galette

Apple Almond Galette with Almond Cream

Yield: 8
Prep Time: 30 minutes
Cook Time: 40 minutes
Pastry resting time: 2 hours
Total Time: 3 hours 10 minutes

A rustic free-form pie with buttery pastry, sweet almond cream filling and juicy apples. Simple to make and even better to eat.

Ingredients

Pastry

  • 220g (1 ¾ cup + 1 ½ Tablespoon) all-purpose or pastry flour
  • 30g (4 Tablespoons) powdered sugar
  • ½ tsp salt
  • 113g (1/2 cup) cold unsalted butter
  • 1 large egg
  • 1-2 Tbsp cold milk or water as needed

Frangipane Filling

  • 56g (¼ cup) unsalted butter, room temperature
  • 56g (½ cup + 1 Tablespoon) almond flour
  • 50g (¼ cup) granulated sugar
  • 1 large egg
  • ½ tsp almond extract
  • ⅛ tsp salt

Apples

  • 2-3 medium Granny Smith apples
  • 1 Tbsp lemon juice
  • 1 Tbsp granulated sugar

Almond Topping

  • 50g (½ cup) sliced almonds
  • 1 Tbsp unsalted butter
  • 1 Tbsp brown sugar

Brushing

  • 1-2 Tbsp milk
  • Coarse sugar

Instructions

The Dough

  1. In a large bowl add the flour, sugar, and salt and stir them together. Chop the cold butter into small cubes and add the cubes in. Use a pastry cutter to cut the butter into the flour further, until it resembles coarse bread crumbs. If the butter begins to melt at any point, place the bowl in the fridge or freezer to cool it down.
  2. Make a well in the middle of the flour mixture and add the egg. Use a fork to combine it into a stiff dough. If it is too dry and crumbly add in ½ Tbsp at a time of cold water or milk as needed. The end dough should hold together but it shouldn’t be wet or sticky.
  3. Tip the dough onto a lightly floured bench and gently form it into a disc. Don’t over-knead it. Place the dough into an airtight container and chill it in the fridge for an hour until completely cold.

The Frangipane

  1. Combine the frangipane ingredients into a small food processor and blend until creamy. Alternatively use a hand-held mixer or stand mixer to beat the ingredients together until light and creamy

The Apples

  1. Use a mandolin or a knife slice and slice the apples into even ⅛ inches (2-3mm slices). Add the apples to a bowl and toss them in the lemon juice and granulated sugar.

The Almond Crunch Topping

  1. Melt the butter and add in the brown sugar and sliced almonds. Stir together until the almonds are roughly coated in the sugar.

Forming the Galette

  1. On a sheet of baking paper, roll the dough out into a 12-inch (30cm) circle. It can be a rustic circle, there's no need for perfection.
  2. Spread the frangipane out, leaving a 2-inch (4-5 cm) edge. Lay the apples over top of the frangipane, and make 2 or 3 layers of apple.
  3. Fold the edges of the pastry over the filling and press to seal the edges. Top the apples with the sliced almond topping. Brush the dough edges with milk or cream and sprinkle the edges with coarse sugar.
  4. Once formed, refrigerate the galette for 30-60 minutes before baking. This ensures the butter in the pastry is chilled again.

Baking and Serving the Galette

  1. Once formed, refrigerate the galette for 30-60 minutes before baking. Preheat the oven to 425°F (220°C.)
  2. Bake the galette for 10 minutes at this temperature, then turn the heat down to 375°F (190°C) and continue baking for a further 25-30 minutes until the galette crust is thoroughly browned and the apples are soft.
  3. If the crust is showing signs of excessive browning, you can cover the top of the galette with a piece of aluminum foil.
  4. Serve the galette warm with ice cream or whipped cream.

Notes

Leftover galette can be covered and stored in the refrigerator for up to 5 days.

The pastry dough and the frangipane can be made up to 3 days ahead of time and stored in the refrigerator. The uncooked pastry dough can also be frozen for up to three months.

The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 537Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 114mgSodium: 292mgCarbohydrates: 53gFiber: 4gSugar: 26gProtein: 10g

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3 Comments

  1. Great recipe! Really love it and your writing is really thoughtful. I would recommend in the list of ingredients calling the ground almonds “almond flour” like you do in the essay portion. I got almond meal which is a little different and harder to find haha. I should have read more thoroughly!

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