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Apple-Frangipane Galette

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Introduction

This delightful Apple-Frangipane Galette combines the classic French frangipane filling with fresh, juicy apples. The ease of preparation and the irresistible aroma make it an ideal treat for any occasion or casual family gathering. With just a few key ingredients, you can create a rustic yet elegant dessert that’s sure to impress.

Tips for this recipe

Ensure your dough is chilled before rolling out; this helps maintain its structure when baking. When assembling the galette, spread evenly but not too thick with frangipane and apples to achieve that perfect golden-brown crust. Letting it cool for a few minutes post-baking will help set the filling.

Why you will love this recipe

The Apple-Frangipane Galette is an enchanting dessert that offers both sophistication and simplicity in its bite, with flavors of sweet apples complemented by a rich, buttery frangipane filling. It’s not just about the taste; it’s also about the nostalgia of homemade pastries bringing people together around a table adorned with culinary artistry.

Ingredients

6 medium apples, 3 pounds/1.5 kg in total
Galette dough and frangipane (preparation instructions on page 231 & 234 respectively)
Unsalted or salted butter, melted – 2 tablespoons (1 ounce/30 g)
6 tablespoons granulated or coarse-crystal sugar

Adviced equipment

Parchment Paper Sheets: Use these to line your baking tray, preventing stickiness.
Stand Mixer Bowl: Ideal for mixing ingredients thoroughly and at various speeds.
Silicone Baking Mat: Aids in rolling out dough without it sticking.
Kitchen Scale: For precise measurements of the apple weight.
Mandoline Slicer: To slice apples evenly, ensuring consistent cooking and presentation.
Dough Roller: Designed to roll out the crust efficiently.
Convection Oven: Promotes fast and even baking for pastries like galettes.
Digital Food Scale: For exact ingredient measurements in your recipe.
Pastry Rolling Pin: To achieve an even thickness when rolling dough and filling.
Blender (optional): Can be used to prepare frangipane or apple components if desired.
Galette Pan: Specialized pan that assists in shaping the galette.
Oven Thermometer: Verifies accurate oven temperatures for consistent results.

History of the recipe

The origins of apple-frangipane galettes can be tracited back to French culinary tradition, where frangipane originated as a filling for tarts and cakes in medieval times. Over centuries, this classic combination evolved into an artisanal form that is today’s delightful Apple-Frangipane Galette. The rustic charm of galettes resonates with the French countryside lifestyle where simplicity and freshness from local produce are celebrated in every bite.

Fun facts about this recipe

1. Traditional frangipane is made with almonds, but modern versions often include a variety of nuts for additional texture and flavor nuances.
2. Galettes are an ode to the French art of rustic baking; each one is unique and reflective of its maker’s handiwork.
3. The beauty of this recipe lies in its versatility—you can swap out apples for other seasonal fruits, experiment with different nuts, or adjust spices to suit your taste preferences.

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Apple-Frangipane Galette

Apple-Frangipane Galette

amanda

Equipment

  • - Parchment Paper Sheets: Essential for lining baking trays to prevent sticking during preparation and cooking, available in a variety of sizes.

  • - Stand Mixer Bowl: A versatile kitchen tool ideal for mixing ingredients, with multiple speed settings for different recipes.

  • - Silicone Baking Mat: Non-stick baking surface useful for rolling out dough without sticking to the counter or utensils and is reusable when placed on parchment paper.

  • - Kitchen Scale: For precise ingredient measurements critical in baking recipes like frangipane galette.

  • - Mandoline Slicer: Useful for thinly slicing apples, ensuring even cooking and presentation of the filling.

  • - Dough Roller: Specifically designed to roll out dough without sticking, useful for making the crust of a galette.

  • - Convection Oven: Provides faster and more even cooking, ideal for baking pastries like galettes.

  • - Digital Food Scale: Used for measuring ingredients accurately in baking where precision is key.

  • - Pastry Rolling Pin: For rolling out the frangipane and dough to achieve desired thickness before assembling a galette.

  • - Blender: Useful for making various components of filling, such as pureeing apples or blending ingredients into a smooth consistency.

  • - Galette Pan: A specialized baking pan designed to create the perfect shape and thickness for a frangipane galette.

  • - Oven Thermometer: Ensures that your oven is at the correct temperature, which can vary based on recipe needs and altitude.

Ingredients

  • 6 medium apples (3 pounds/1.5 kg)

  • Galette dough (page 231)

  • Frangipane (page 234)

  • 2 tablespoons (1 ounce/30 g) unsalted or salted butter, melted

  • 4 tablespoons (60 g) granulated or coarse-crystal sugar

Instructions

1

Instruction 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2

Instruction 2

Peel, core, and cut the apples into 1/2-inch (1.5-cm) slices.
3

Instruction 3

Lightly flour a work surface and roll out the dough into a circle about 14 inches (36 cm) in diameter. Transfer it to the prepared baking sheet.
4

Instruction 4

Smear the frangipane over the dough, leaving a 2-inch (5-cm) border. Arrange the apple slices in concentric circles over the frangipane, or simply scatter them in an even layer. Fold the border of the dough over the apples and brush the crust with some of the melted butter, then lightly brush or dribble the rest of the butter over the apples. Sprinkle half of the sugar over the crust, and the remaining half over the apples.
5

Instruction 5

Bake the galette until the apples are tender and the crust has browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack.
6

Instruction 6

Serve warm or at room temperature. You can drizzle the galette with warm honey or glaze it with strained apricot jam, thinned with just enough water to make it spreadable.
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