Apple Almond Galette
PREP TIME
25 min.
COOK TIME
45 min.
Serving Size
8 servings
A galette sounds fancy yet it’s just a rustic pie that only requires a rolling pin and baking sheet. This easy pastry and luscious almond frangipane filling are the perfect way to dress apples up for entertaining!
Ingredients
PASTRY
- 1 3/4 cups (425 mL) all-purpose flour
- 2 Tbsp (30 mL) granulated sugar
- 1/2 cup (125 mL) cold butter, cubed
- 1/3 cup (75 mL) 35 % whipping cream
FILLING/TOPPING
- 1/2 cup (125 mL) whole almonds
- 4 (1L) thinly sliced peeled cooking apples (about 3 large)
- 1 Tbsp (15 mL) orange juice or lemon juice
- 1/2 cup (125 mL) granulated sugar, divided
- 2/3 cup (150 mL) 35% whipping cream, divided
- 1/2 cup (125 mL) all-purpose flour
- 1 egg
Directions
Pastry:
| 1. | In a food processor, combine flour and sugar; sprinkle with butter cubes; pulse until fine crumbs. Drizzle in cream and process until dough clumps together. Gather dough into a disk. Wrap in plastic wrap and refrigerate for 15 minutes or until chilled. |
| 2. | Once the pastry is chilled, roll out it to a 14-inch (35 cm) circle on a large piece of lightly floured parchment paper, dusting it with flour to prevent sticking. Slide parchment and pastry onto a large baking sheet. |
Filling:
| 1. | While the pastry is chilling, preheat the oven to 425°F (220°C). Spread almonds on a baking sheet and toast in the oven for about 4 minutes or until fragrant. Transfer to the food processor bowl and let cool. Move rack to bottom third of oven; leave the oven on. |
| 2. | In a bowl, combine apples and juice and toss to coat. Set 1 tbsp (15 mL) of each sugar and cream aside separately for topping. |
| 3. | Add remaining sugar and flour to food processor; pulse until almonds are finely ground. Add remaining cream and egg; process until blended. |
Assembly:
| 1. | Spread almond filling in a circle in the centre of the pastry, leaving a 3-inch (7.5 cm) border. Arrange apples on top, overlapping as necessary. Gently fold edges of dough toward the centre over apples, pleating as necessary, leaving about 5 inches (12.5 cm) in centre exposed. Brush pastry with reserved cream; sprinkle reserved sugar over pastry and apples. |
| 2. | Bake in the bottom third of the oven for 20 min. Reduce temperature to 375°F (190°C); bake for 20 to 25 minutes or until crust is golden and apples are tender. Let cool until slightly warm. |
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.
Tips
- Choose apples that hold their shape and flavour when baked, such as Northern Spy, Empire, Red Prince, Crispin, or Ida Red.
- Reduce the apples to 3 cups (750 mL) and add 1 cup (250 mL) of blackberries or cranberries.
- Whip 1/2 cup (125 mL) of additional cream and flavour with 1 to 2 tbsp (15 to 30 mL) almond liqueur and sugar to taste; dollop on each slice.
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