Apple Frangipane Galette
This dessert is a pastry filled with a slightly sweet almond based custard and topped with apple. With notes of vanilla and maple, this is a blend of textures
and flavours. The richness of the frangipane, the juiciness of the apples, and the crispness of the spelt shortcrust pastry all come together in a deliciously rustic treat.
Servings
6
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 300g wholemeal spelt flour
- Pinch sea salt
- 3 tbsp rapadura sugar
- 120g butter, chilled & diced
- 1 egg yolk (optional)
- 1-2 tbsp water (approx.), chilled
- 100g almond flour
- 1 tbsp tapioca flour
- 2 tbsp rapadura sugar
- ⅛ tsp sea salt
- 30g butter, at room temperature
- 2 tsp vanilla, or brandy
- 1 free-range or organic egg
- 3 green apples
- 1 tsp ground cinnamon
- 2 tbsp maple syrup
Method
- In a food processor, mix the flour, sea salt and sugar until combined.
- Add the butter and process until it comes together in a coarse crumb. You can also do this by hand by rubbing the butter into the flour mix with your fingertips
- Add the egg yolk and vanilla and process until the dough starts to come together, then gently knead it for a minute (just to bring it together, don’t overwork it). If you are not using the egg yolk, you’ll only need extra water
- Add water, if necessary, tbsp by tbsp. The consistency you are after is that the dough should easily come together in a fi rm, slightly sticky ball (but not stick to your hands or the bowl). If the pastry cracks when rolling, you haven’t added enough water (you can remix it with more water added).
- Roll into a ball and wrap in baking paper. Rest in the fridge for at least 30 mins
- Once the pastry is resting in the fridge, preheat the oven to 180°C fan-forced.
- To make the frangipane, mix all of the ingredients together in a food processor
- Peel and slice the apples into very thin 1-2mm slices
- Mix the cinnamon and maple syrup together in a small bowl
- Roll the pastry into a large round circle.
- Place the frangipane in the centre and spread out, leaving a 5cm border
- Arrange the thinly sliced apples over the frangipane. Fold the pastry up over the edge of the apples
- Brush the apple and pastry edges with the cinnamon/maple mixture. Bake for 35-40 mins or until the apple has just softened and the pastry is golden brown. If your oven has hot spots, rotate the galette as it cooks
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