4.8 from 90 votes
Apple Almond Galette
The Apple Almond Galette features a flaky puff pastry base layered with a buttery almond frangipane and topped with thinly sliced, spiced apples. The edges of the pastry are folded in free-form to encase the fruit partially, creating a rustic tart with a balance of nutty and fruity flavors. Toasted sliced almonds add extra crunch and a hint of nuttiness to the finished galette.
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
Servings:
8
people
Calories:
572 kcal
Course:
Dessert
Cuisine:
American
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 572
% 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.