This apple galette with almond filling is a rustic free-form pie with buttery pastry, sweet frangipane, and juicy apples.

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.

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.

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. 

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

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.

Shaping The Galette

Spread the frangipane out, leaving a 2 inch (4-5 cm) edge.

Lay the apples over top of the frangipane, 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 granulated sugar.

Once formed, refrigerate the galette for 30-60 minutes before baking.

Bake the galette for 35-40 minutes until the pastry is deep golden brown and the apples have softened.

Serve the galette warm with ice cream or whipped cream.