Apple Frangipane Galette

INGREDIENTS

For the almond crust:

1 cup plain flour

½ cup FreshLife Ground Almonds

120 g butter, chilled and cubed

2 tbsp caster sugar

1 egg

For the apple frangipane topping:

50 g butter, softened

¼ cup caster sugar + some extra

3 eggs - 1 whole egg and 2 egg yolks only

½ tsp vanilla bean extract

¼ cup FreshLife Ground Almonds

½ tsp ground cinnamon

⅓ cup FreshLife Pistachio Kernels, roughly chopped

3 apples, cored and sliced thinly

juice of 1 lemon juice

A handful of thyme

1 egg yolk, for brushing

To serve:

extra pistachios and thyme leaves

vanilla bean ice cream or custard - optional

METHOD

• To make the almond crust: process the flour, ground almonds, sugar, and butter with a food processor until mixture resembles fine breadcrumbs. Add the egg and process until the dough just comes together. Shape into a disc and cover. Place in the fridge for 30 minutes to rest.

• Prepare the topping: Beat the butter and caster sugar until pale and creamy. Add one whole egg, 2 egg yolks and vanilla. Beat until just combined. Add the ground almonds and cinnamon. Mix well. Fold in chopped pistachios.

• On a sheet of baking paper, roll out the pastry to a round shape.

• Spread the frangipane in the centre of your pastry, leaving about 5cm of crust around the edges.

• Place thyme sprigs on then arrange the sliced apple on frangipane.

• Lift the edge of the pastry and fold it inwards, covering some of the filling. Repeat with remaining edges until you have a circular galette. Sprinkle lemon juice and extra caster sugar over the apple.

• Brush pastry edges with beaten egg yolk. Place the prepared galette in the freezer to chill for 30 minutes. Preheat the oven to 180°C.

• Bake galette for 30 minutes, or until frangipane is set.

  Serve warm sprinkled with extra pistachios and thyme with vanilla bean ice cream or custard if you like.