Easy Apple Almond Galette Recipe with Homemade Frangipane
If you're looking for a dessert that's as beautiful as it is delicious, this easy Apple Almond Galette with homemade frangipane is the perfect choice. The combination of tender, apples soaked in wine for an extra burst of flavor and rich, creamy almond filling, all wrapped in a flaky crust, makes this galette an irresistible treat. The addition of almond clusters on top adds a delightful crunch. This recipe uses a premade crust to help save time, but you can always make the crust from scratch, too.
Equipment
- 9×13 baking pan
- Mixing bowl
- Baking sheet
- rubber spatula
- Cutting Board
Ingredients
- 1 9- inch pie crust dough (unbaked)
Wine-Soaked Apples
- 2 apples sliced into 1/8-inch slices and kept within their sections (see instructions)
- 1/2 cup white wine
- 1 tablespoon white sugar
Frangipane
- 1 cup almond flour
- 1/4 cup softened butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1 egg at room temperature
- 1/2 tablespoon all-purpose flour
- 1/2 cup sliced almonds
Finishing Touches
- 1 tablespoon raw egg (to brush on top of the dough)
- 1 tablespoon Turbinado sugar (optional)
Instructions
Prepare the Apples
- Slice the apples: Cut 2 apples in to 1/8 inch thick slices. While slicing the apples, keep each section together. For example, if you cut an apple into four parts, and one part is then sliced into 10 small slices of 1/8-inch thickness, keep all 10 slices of that section together, side by side. This helps us maintain a pretty design (see pictures below) at the top of the galette.
- Soak Apples in Wine: Put the sliced apples, in their sections, in a 9×13 (or similar) pan. Pour 1/2 cup white wine over the apple slices. Then sprinkle with 1 tablespoon white sugar. Let the apples soak for at least a half hour or up to an hour in the fridge.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Set aside a 9×13 baking sheet and line with parchment paper for when you're ready to place the galette on it.
Prepare the Frangipane:
- Combine: To a medium bowl add 1/4 cup softened butter1 teaspoon pure vanilla extract, 1/4 teaspoon almond extract, and 1/2 cup sugar. Mix with an electric mixer until creamy. Add 1 room temperature egg and mix again until well combined.
- Add Dry Ingredients: To the butter mixture add 1 cup almond flour, 1/2 tablespoon all-purpose flour and mix again until fully combined into a creamy paste.
Assemble the Apple Almond Galette
- Prepare Galette Crust: Roll out the premade 9-inch crust into a 1/8- to 1/4-inch-thick, circle-shaped crust. Place the galette crust on the 9×13 baking pan prepared above.
- Add Frangipane: Reserve 1/4 cup of frangipane and set aside for the topping. Leaving a 2-inch border, spread the remaining frangipane evenly on top of the galette crust.
- Add Apples: Using a flat spatula, transfer each section of sliced apples and place on top of the frangipane in what ever pattern you would like (see images below).
- Fold Pie Crust into a Galette Shape: Gently fold the edges of the dough over the filling (see images below). Overlap the dough slightly to form a rustic, pleated border. Pinch and press any overlapping dough to seal, making sure the filling is somewhat enclosed but still largely exposed in the center.
- Make almond clusters: Add 1/2 cup sliced almonds to the bowl with the 1/4 cup frangipane that was set aside earlier. Mix together.
- Add almond clusters to galette: Spoon small almond clusters on top of the apples.
- Finishing touches: Brush the border with an egg wash and sprinkle with 1 tablespoon Turbinado sugar (optional).
- Bake: Place the baking pan with the galette in an oven preheated to 350°F (175°C). Bake for about 30 minutes. When the Apple Almond Galette is ready, the almond clusters at the top will start to brown. Any exposed frangipane will also be a very light, golden brown. As oven temperatures can vary, it's a good idea to check on the galette before the 30-minute mark.
- Cool and Serve: Carefully remove from the apple almond galette from the oven and set aside to cool to room temperature. The frangipane will need time to set before you can cut and serve it. Enjoy!
