Apple Galette with Almond Filling
This apple galette with almond filling is a rustic free-form pie with buttery pastry, sweet almond cream filling and juicy apples. It’s simple to make and even better to eat.
About this recipe
This is one of my first recipes I published on this blog and it was time for a bit of a revamp. The recipe has been updated with new photos and instructions for the pie crust. I used to use a shortcrust pastry but since switched to my classic flaky pie crust. It’s such a good recipe, easy to make by hand, really flaky and it bakes up so well in a galette, with a gorgeous crispy bottom. If you want an even flakier one you could use rough puff pastry too.
The almond filling you might call frangipane, and I often still do too, but it’s actually an almond cream. Super simple with just butter, eggs, ground almonds and sugar. I also add a hint of almond extract to bring out the flavor even more. Then this filling is topped with thinly sliced apples and later on, some candied almond slices too. This adds extra crunch to contract the soft apples. It’s optional but I love the texture.
I think Granny Smith apples work best as they are crisp and tart which compliments the sweet almond filling. If you can’t get these they can be substituted for another crisp apple such as Pink Lady or Braeburn.
Key ingredients and why
- Flaky pie crust: One single batch of my flaky pie crust. Make it ahead and keep it refrigerated until you’re ready to roll.
- Almond flour: It gives the filling its soft, moist texture.
- Almond extract: It deepens the almond flavor of the almonds.
- Granny Smith apples: They hold their shape in the oven and cut through the sweetness of the almond cream. Pink Lady or Braeburn work well too if you can’t find Granny Smith.
- Sliced almonds: Tossed with a little butter and brown sugar and scattered over the apples after the galette has been par-baked.
Method
- Begin by making the pie crust. I have a full post on this with in-depth photos for the steps: Read more: Flaky Butter Pie Crust
- Combine the filling ingredients into a bowl and beat til creamy, or you can use a food processor.
- Peel and thinly slice the apples and toss in sugar and lemon juice.
- 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.
- Transfer it to a sheet of parchment paper and spread on the filling, leaving a 2-inch (4-5 cm) border.
- Layer the apples on the filling, starting from the outside and spiralling your way in. The apples will overlap slightly.
- Fold the edges of the galette over and press to seal them.
- Brush egg wash over the edges of the pastry.
- Melt together butter, brown sugar and sliced almonds for the topping.
- Bake for the most of the way, then in the last 10-15 minutes add the almond topping.
- Bake further until golden, then let it cool for 20 minutes before serving,
Tips
- Keep the pastry cold. If the butter in the dough starts to soften while you’re assembling, pop the whole thing in the fridge for 10 minutes before continuing.
- Slice the apples thin. Aim for 2-3mm (1/8 inch). Too thick and they won’t soften fully in the bake time.
- Watch the edges. The pastry edges will brown faster than the filling. If they’re darkening too quickly, lay a piece of foil loosely over the top for the last 10 minutes.
- Storing: Cover and refrigerate leftover galette for up to 4 days. Warm slices back up in a low oven (150°C / 300°F) for around 10 minutes to crisp the pastry back up before serving.
- Make ahead: The filling can be made up to 3 days ahead and kept in the fridge. The pie crust dough also keeps refrigerated for 3 days, or can be frozen for up to 3 months.
Related recipes
- Apple puff pastry galette
- Apple hand pies with puff pastry
- Peach almond tart
- Almond sweet rolls
- Blueberry galette with puff pastry
Apple Almond Galette
A rustic free-form pie with buttery pastry, sweet almond cream filling and juicy apples.
Ingredients
Pastry
- 113 g butter cold, salted or unsalted
- 156 g all-purpose flour
- 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1 1/2 tsp lemon juice or white vinegar
- 75 g ice-cold water
Almond Cream Filling
- 55 g butter room temperature, salted or unsalted
- 50 g almond flour
- 50 g granulated sugar
- 1 large egg
- ½ tsp almond extract
- ⅛ tsp salt
Apples
- 2-3 medium Granny Smith apples or braeburn, pink lady
- 1 Tbsp lemon juice
- 1 Tbsp granulated sugar
Egg wash
- 1 egg mixed with 1 Tbsp water
Almond Topping
- 50 g sliced almonds
- 1 Tbsp unsalted butter
- 1 Tbsp brown sugar
Instructions
The Dough
- Chop the cold butter into small cubes and place in the fridge or freezer for 10 minutes to ensure they stay cold. 113 g butter
- In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes. Use a pastry cutter or your fingertips to cut the butter into the flour until it resembles coarse breadcrumbs with a few pea-sized butter pieces throughout. 156 g all-purpose flour, 1/2 tsp granulated sugar, 1/2 tsp salt
- Add the lemon juice or vinegar to the ice-cold water. Drizzle about 3/4 of the water into the flour mixture. Use a spatula or your hands to combine, adding more water a tablespoon at a time as needed. The dough should hold together when pressed but not feel sticky. 1 1/2 tsp lemon juice , 75 g ice-cold water
- Tip the dough onto a lightly floured bench and form it into a mound. Wrap tightly and chill for 30 minutes.
Laminating the Dough
- On a lightly floured surface, roll the chilled dough into a rough 10-inch (25cm) rectangle.
- Fold the bottom third of the dough up to the middle, then fold the top third over the top to make a pamphlet shape.
- Turn the dough a quarter turn and repeat the rolling and folding once more.
- Shape the dough into a disc, wrap tightly, and chill for at least 1 hour (or up to 2 days) before rolling out.
Almond filling
- Combine the almond filling ingredients in a small food processor and blend until creamy. Alternatively, use a hand-held mixer, in which case beat the butter and sugar together first until combined, then add in the remaining ingredients and beat until creamy. 55 g butter, 50 g almond flour, 50 g granulated sugar, 1 large egg, ½ tsp almond extract, ⅛ tsp salt
The Apples
- Using a mandoline or sharp knife, slice the apples into even 1/8 inch (2-3mm) slices. Try to keep slices a consistent size. Add to a bowl and toss in the lemon juice and granulated sugar. 2-3 medium Granny Smith apples, 1 Tbsp lemon juice, 1 Tbsp granulated sugar
Forming the Galette
- Preheat the oven to 425°F (220°C).
- On a sheet of baking paper, roll the chilled dough into a 12-inch (30cm) circle. It can be a rustic circle, no need for perfection.
- Spread the almond cream over the dough, leaving a 2-inch (4-5cm) border.
- Using a slotted spoon to avoid excess juice, arrange the apple slices in a spiral over the filling. Start from the outer edge and place slices skin-side up, overlapping each by about half and leaning in the same direction. Work inward in concentric rings.
- Fold the edges of the pastry over the apples and press gently to seal. Brush the pastry edges with egg wash. 1 egg mixed with 1 Tbsp water
Almonds
- In a small saucepan over medium heat melt together the sliced almonds, butter and brown sugar until all coated. Set aside. 50 g sliced almonds, 1 Tbsp unsalted butter, 1 Tbsp brown sugar
Baking
- Bake the galette for 15 minutes at this temperature, then reduce the heat to 350°F (180°C) and continue baking for a further 15 minutes.
- Remove the galette from the oven and scatter the buttered almonds evenly over the apples. Return to the oven and bake for a final 10-15 minutes, until the almonds are golden, the crust is deeply browned, and the apples are soft.
- If the crust edges are browning too quickly when you add the almonds, tent them loosely with foil strips.
- Serve warm with ice cream or whipped cream.
Notes
Leftover galette can be covered and stored in the refrigerator for up to 5 days.
Both US custom and metric measurements are provided. Use the toggle to switch between the two.
Nutrition
Serving: 1servingCalories: 301kcalCarbohydrates: 27gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 262mgPotassium: 108mgFiber: 2gSugar: 12gVitamin A: 502IUVitamin C: 3mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!
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!
Hey, thanks for that, I have changed it to keep it consistent. Glad you enjoyed the recipe! 🙂
Thanks for the good recipe.