Apple Frangipane Galette

This recipe can be found on our bags of Almond Meal. Photo courtesy of Judy’s Kitchen (judyskitchen.blogspot.com).

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Votes: 6
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Servings 8people
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.5
You:
Rate this recipe!
Servings 8people
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Line baking sheet with parchment paper; set aside.
  2. In large bowl, beat butter and powdered sugar until light and fluffy. Beat in almond meal and white flour. Beat in 1 egg and almond extract; set aside.
  3. On a lightly floured surface, roll out puff pastry to about 1/4-inch thickness. Using 6-inch pie plate cut out four circles of dough and transfer to prepared baking sheet.
  4. Put about 3 Tbsp of almond mixture in center of each pastry round and spread out- leaving about 1/2-inch edge of pastry showing.
  5. Beat remaining egg lightly and brush pastry edge with beaten egg. Place apples on top of almond mixture in a spiral leaving the pastry edge showing. Mix together granulated sugar and cinnamon; sprinkle evenly on top of apple slices. Drizzle 1 tsp of the melted butter on top of each galette.
  6. Refrigerate galettes on baking sheet for 15 minutes. Bake at 375°F for 18 to 20 minutes or until golden brown and the pastry is puffed. Serve immediately.



    Makes 8 servings.
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Recipe Comments

2 thoughts on “Apple Frangipane Galette

  1. Jane

    The original recipe says 1 egg, use a 5-inch plate and makes 4 servings. The rest is the same. Are these larger to be cut in half? And what difference does one less egg make?

    Reply
    1. recipe specialist

      Hi Jane,
      The recipe does not need to be cut in half- the larger size is a bit easier to shape. The egg that is used in the filling is needed, but you can omit the egg used to brush on top of the pastry (egg wash) before baking if you prefer; this step will give the baked pastry a nice sheen when baked however (you could use a bit of heavy cream instead if this is your preference).

      Reply

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