Apple, Cinnamon and Almond Galette

Dessert

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.

Ingredients

23 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

Method

Step 1.

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.

Step 2.

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.

Step 3.

Preheat oven to 180C.

Step 4.

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.

Step 5.

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.

Step 6.

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.

Step 7.

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.

Apple, Cinnamon and Almond Galette

Prep: 35 mins
Cook: 35 mins
Serves: 8 Slices

Ingredients

23 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

Method

Step 1.

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.

Step 2.

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.

Step 3.

Preheat oven to 180C.

Step 4.

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.

Step 5.

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.

Step 6.

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.

Step 7.

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.