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Apple Crumble Galette (with almond cream)

Crunchy and flakey short crust pastry, layered with almond cream, apple slices, cinnamon and topped with a buttery crumble. Slice and serve it warm with a dusting of powdered sugar and a scoop of vanilla ice cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Brunch, Dessert, Party, Pie, Sweet tooth, Tart
Cuisine American, French
Servings 10 people

Equipment

  • Rolling Pin
  • Baking paper
  • Knife
  • Mixing bowl
  • Rubber spatula

Ingredients
  

  • 1 all butter short crust pastry dough recipe
  • 2 tbsp heavy cream for brushing

Apples -

  • 3 red apples peeled, cored & sliced
  • 2 tbsp castor sugar
  • 2 tbsp corn flour
  • 2 tsp cinnamon powder
  • 1/2 tsp salt

Almond cream -

  • 4 tbsp butter room temperature
  • 3 tbsp castor sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 drop almond extract
  • 4 tbsp almond flour
  • 1 tbsp corn flour
  • Pinch of salt

Crumble -

  • 5 tbsp flour
  • 2 tbsp oats
  • 2 tbsp cashews
  • 3 tbsp demerara sugar
  • 2 tbsp brown sugar
  • 6 tbsp butter
  • Pinch of salt

Instructions
 

  • Preheat the oven to 180℃. Get a large baking tray that fits a 9 inch round cake tin and set it aside.

For the apples -

  • Peel, core and slice the apples thin, add the castor sugar, corn flour, cinnamon powder and salt. Mix and set aside.

For the almond cream -

  • Beat the butter, sugar, vanilla, almond extract until smooth. Add the egg and beat again. Add the almond flour and beat until combined. We don’t want to add air but want to ensure the ingredients are well incorporated.

For the crumble -

  • Mix all the dry ingredients in a bowl and add the butter. Using your fingers mix the dry ingredients into the soft butter until clumpy and it has the consistency of wet sand.

For the pastry -

  • Roll out the pastry dough between two sheets of baking paper until 1/4th inch thickness. Remove one sheet of baking paper and transfer the other sheet with the rolled out dough to baking a tray.

Assembly -

  • Spoon over the almond cream and spread it evenly, keeping a border of two fingers space. Add the sliced apples and trim off any excess dough. Fold the dough over on the apples and press down firmly.
  • Add the crumble on top of the apples and press down a little making sure to cover the entire surface.
  • Brush the outside of the dough with cream, sprinkle with almonds and sugar. Bake for 45 mins until the edges are golden and dry, the crumble has baked and the top has brown color. Slice and serve as you like.

Notes