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Apple Galette with Frangipane baked and with a slice taken out. Yes, it was eaten by me.

Apple Galette with Frangipane

  • Author: Betty
  • Prep Time: 40 minutes
  • Chill Time: 1 hour plus 20 more min
  • Cook Time: 50 minutes
  • Total Time: 2 hours 50 minutes


Units Scale


  • 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


  • 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


  • 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


  1. 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. 
  2. 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. 
  3. 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.
  4. 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. 
  5. Prep a rimmed baking sheet by lining it with parchment paper. 
  6. 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.
  7. Add the frangipane to the center of the circle and spread outwards, stopping 3 inches from the edge, leaving a border.
  8. Drain the apples of any accumulated juices and discard juices. Arrange the slices on top of the frangipane. Make it pretty, or not. 
  9. 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. 
  10. Dot the apples with the remaining 2 tablespoons of butter. This will ensure the apples don’t look dry after baking.
  11. 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.
  12. Refrigerate the assembled galette for 20 minutes or up to 8 hours. Cover lightly with plastic wrap if refrigerated longer than 1 hour.
  13. 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.
  14. Cool completely on a wire rack before slicing.