- Dessert
Apple, Cinnamon and Almond Galette
- 35 mins
|
- 35 mins
|
- 8 Slices
This galette is, in our opinion, a better version of a classic apple pie and definitely easier to make. It has both a thin, buttery and flaky crust and a tender-crisp apple filling. I find Granny Smith or Pink Lady apples are best here — they are both tart and their juices caramelise perfectly in the oven.
Instead of making a proper frangipane for the filling, a sprinkled layer of almond meal absorbs the juices from the apples and brown sugar to create a velvety cream that binds the galette together. Much like apple pie, this is delicious served warm with a dollop of cream or scoop of vanilla ice-cream.
This galette is, in our opinion, a better version of a classic apple pie and definitely easier to make. It has both a thin, buttery and flaky crust and a tender-crisp apple filling. I find Granny Smith or Pink Lady apples are best here — they are both tart and their juices caramelise perfectly in the oven.
Instead of making a proper frangipane for the filling, a sprinkled layer of almond meal absorbs the juices from the apples and brown sugar to create a velvety cream that binds the galette together. Much like apple pie, this is delicious served warm with a dollop of cream or scoop of vanilla ice-cream.
Ingredients
- 2-3 large apples (pink lady or granny smith)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg or ground ginger
- ⅓ cup brown sugar
- ½ cup almond meal
- ---
- For the pastry:
- 2 cups plain flour
- ¼ cup caster sugar
- 1 egg
- ⅓ cup milk
- 120g cold butter, cubed
Steps
- For the pastry, combine the flour, sugar, and butter in a bowl. Toss the cubes of butter so they’re coated, then rub the flour into the butter with your fingertips until it resembles breadcrumbs.
- Add the egg and milk and stir with a rubber spatula until it forms a shaggy dough. Gently knead on a floured surface - you don’t want it to be smooth and shiny, but rough and rustic. Pat the dough into a flat disk, wrap with cling film and refrigerate for at least 20 minutes.
- Preheat oven to 180C.
- In a small bowl, combine the brown sugar and cinnamon. Slice the apples, leaving the skin on, into thin rounds, taking time to remove any pips.
- Flour a large piece of baking paper and roll out the chilled dough into a circle that measures 40cm in diameter. Using the baking paper to slide it across, gently transfer to a baking tray.
- Sprinkle the almond meal over the dough, leaving a border of about 3cm, then arrange the apple slices on top. Fold the pastry edge over itself, creating a border. Sprinkle over the brown sugar mixture. Bake for 30-35 minutes until golden and crispy.
- Sprinkle the almond meal over the dough, leaving a border of about 3cm, then arrange the apple slices on top. Fold the pastry edge over itself, creating a border. Sprinkle over the brown sugar mixture. Bake for 30-35 minutes until golden and crispy.
