April 15, 2012

Apple and Almond Galettes

I love cooking with apples. Especially a crumble or a tart. I think it comes from my childhood, something that clearly runs in my family. My father and his brother came from a home, where an apple tart was always knocking about. The familiar smell of sweet stewing apple and buttery pastry wafting through the house, greeting you with a warm embrace. 

For me, there is nothing better than a pile of apples sitting in a bowl, waiting to be chopped up and mixed with vanilla, lemon and sugar. 

I will admit that I HATE PEELING! For these galettes, it's totally worth the weird thumb cramp I get.

Oh yeah, did I mention we're making individual galettes?! Who doesn't love their own individual pie?! These open faced French tarts with thinly sliced apples are amazing. I love how the apple slightly catches and caramelises in the heat of the oven. 

Also, there is almond frangipane in these galettes. No big deal. 

Get yo' Parisian on, make some galettes! D'accord??

Peeled apples, sugar, water and lemon. 

A cooking apples destiny.....

An assembly montage....(cue cool music)

 We totally just made galettes :) 

'Ill have two to go,please'

Holly x

Makes 6 Individual Galettes



300g  Plain Flour

1/2 Cup Iced Water

225g Butter, diced

1 Teaspoon Sugar

Almond Frangipane 

100 g Almond Marzipan, broken into small pieces

20g Ground Almonds

1/2- 1 Tablespoon Flour

2 Teaspoon Sugar

75g Butter

1 Egg


5 Cooking Apples

1 Lemon, Zest and Juice

2 Tablespoon Plain Flour

4 Tablespoon Vanilla Sugar/ Caster Sugar

Egg Wash 

Place flour, sugar and butter in the bowl of a food processor and blitz until butter is the size of peas.
With the machine on, slowly add in iced water (you may not need it all) and blitz the dough until it comes together and catches on the blade.
Turn out onto a floured surface, form into a disk, wrap in cling film and chill in the fridge for 1 hour. 

Place marzipan, sugar, butter, ground almonds and 1/2 tablespoon of flour into the bowl of a food processor.
Blitz until smoothish.
Add in the egg and blitz until the mixture is completely smooth.
*more egg/flour may need to be added. You want a spreadable peanut butter like paste*

Preheat oven to 190°C.
Fill a bowl with water, one lemon and its juice and 1 tablespoon of sugar. This helps the apples from turning brown.
Begin by peeling all the apples and resting them in the liquid.
Cut around the outside of the apple core, removing all the flesh*see picture above*
Cut the apples into thin slices and mix with vanilla sugar, flour and lemon.

Remove pastry from fridge and divide into 6 pieces.
Roll into rough circles a 1/4 inch in thickness.
Divide the frangipane evenly on top  of the 6 circles and spread out leaving an inch border. 
Pile apples into the middle of the pastry and fold the borders up onto the apples.
Place on a lined baking tray.
Brush with egg wash and sprinkle with caster sugar.
Bake for 40 minutes at 190°C.



  1. ... and his sister ;)

    Lovely recipe Holly, I love me some frangipane!

    This is so weird, myself, Jess and Trudy were discussing less than an hour ago how much we like pies... and we talked about Nuala's apple pies.

  2. Your gorgeous apple galettes taste as good as they look Holly, they were fab, we are still talking about them!!!!!! And about all the other delicious things you made, we had a lovely night on Saturday....... Ooh your breads were also just divine !

    Looking forward to more recipes,