Apple Frangipane Galette

In collaboration with Fresh.co.nz

Serves:  6

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.

 
Baking, Desserts and TreatsSarah BlazeyGround Almonds