Ingredients
Units
Scale
Crust:
- 1 1/2 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup butter, cut into small cubes
- 1/4 cup ice water
Frangipane:
- 2 Tbsp butter, softened
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 1/4 tsp salt
Filling:
- 3 apples
- 1 Tbsp lemon juice
- 1/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 2 Tbsp butter, cut into cubes
Egg Wash:
- 1 egg, beaten
- 1 Tbsp water or milk
Instructions
- Make the crust by combining flour, sugar, and salt in a bowl. Cut in the cubes of butter with a pastry cutter, or use your fingers to rub it in, until the mixture resembles a coarse meal. Pour in the water and stir to moisten the dough.
- Lightly gather the dough and work it into a ball. Flatten it with the palm of your hand and wrap it in plastic wrap. Refrigerate for at least one hour or up to 3 days.
- Make the frangipane by adding the butter, eggs, extracts, sugar, flour, and salt to the bowl of a stand mixer. Mix on medium speed until the ingredients are creamy. Cover and allow to rest in the fridge.
- Prepare the filling by peeling, coring, and slicing the apples. The slices should be fairly thin, about one-quarter inch thick. Toss the slices with lemon juice, sugar, flour, and cinnamon.
- Prep a rimmed baking sheet by lining it with parchment paper.
- To assemble the galette, roll out the crust on a floured surface. Roll the dough into a 12 to 14-inch circle. Don’t make the dough too thick or too thin. It should be around ⅛-inch in thickness. Place the dough circle on the prepared baking sheet.
- Add the frangipane to the center of the circle and spread outwards, stopping 3 inches from the edge, leaving a border.
- Drain the apples of any accumulated juices and discard juices. Arrange the slices on top of the frangipane. Make it pretty, or not.
- Fold the edges of the dough up and over the slices. Make folds every 3 inches or so and press gently so the dough adheres and seals edges together.
- Dot the apples with the remaining 2 tablespoons of butter. This will ensure the apples don’t look dry after baking.
- Finally, combine the egg and liquid for the egg wash. Brush the edges of the dough with the egg wash. Sprinkle with coarse sugar if you want.
- Refrigerate the assembled galette for 20 minutes or up to 8 hours. Cover lightly with plastic wrap if refrigerated longer than 1 hour.
- Preheat the oven to 350 F/176 C. Bake the galette on a rack in the middle of the oven for 40 to 50 minutes, or until apples are tender.
- Cool completely on a wire rack before slicing.