Apple Almond Galette
User Reviews
4.8
Apple Almond Galette
Description
The Apple Almond Galette uses puff pastry as a crisp, golden crust that contrasts with the creamy almond frangipane spread beneath the fruit. The frangipane combines softened butter, raw cane sugar, egg, ground almonds, and flour to form a smooth, rich base that supports the apples while adding a moist texture. The apples, peeled, cored, and sliced thinly, are tossed with sugar and fresh nutmeg to enhance their natural sweetness and warmth. The galette bakes at a high temperature, encouraging puff pastry layers to rise and edges to brown, while the apples soften but retain some structure. Toasted sliced almonds garnish the top, providing a complementary crunch and almond flavor.
This tart is suitable as a dessert or an elegant tea-time treat. It pairs well with cream, ice cream, or simply enjoyed on its own. The rustic folding of the pastry edges makes it visually appealing and easy to serve in wedges.
Ingredients
- 1 pound puff pastry thawed overnight in the refrigerator«
- 1/3 cup butter softened, unsalted
- 2/3 cup raw cane sugar divided, plus 1 tablespoon for sprinkling
- 2 egg medium
- 1/2 cup ground almonds
- 2 Tablespoons all-purpose flour
- 4 apple or Russet, Granny Smith, large
- 1/4 teaspoon nutmeg freshly grated
- 1 Tablespoon butter melted, unsalted
- 2 Tablespoons almonds toasted, for garnish, sliced
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- On a lightly floured counter, roll puff pastry into a roughly 11- × 16-inch rectangle approximately 1/8 inch thick. Transfer to the baking sheet and place in the freezer while you prepare the filling.
- In a medium bowl, cream together the softened butter and 1/3 cup of the sugar. Add 1 egg and beat until smooth. Stir in the ground almonds and flour until a smooth paste forms. This frangipane may be made up to 3 days in advance and stored in the refrigerator.
- Peel and core the apples, then cut into quarters and slice into 1/4-inch wedges. Tumble the apples into a medium bowl and toss with another 1/3 cup sugar and the nutmeg.
- Spread the almond frangipane over the puff pastry, leaving at least a 3-inch border on all sides. Arrange the apple slices over the frangipane, overlapping and tucking them in close together.
- Fold the sides of the puff pastry up and over the apples in an easy, free-form way, making an edge of at least 2 inches. The beauty of a galette is that it doesn’t have to look perfect. Pinch the pastry folds firmly together to seal them.
- Brush the apples with the melted butter. Lightly beat the remaining egg and brush it over the puff pastry. Sprinkle everything with the remaining tablespoon sugar. Bake for 50 to 55 minutes, until the pasty is golden and the apples are soft when poked with a fork. Cool slightly, then sprinkle with almonds and serve warm. The galette is best enjoyed on the same day it is made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 159mg | 7% |
| Potassium | 175mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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