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
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