Apple Galette
Flakey and buttery short crust pastry filled with almond cream and fresh apple slices, baked until golden and and crunchy. Dusted with cinnamon powder and served warm with vanilla ice cream.
Equipment
- Rolling Pin
- Baking parchment
- Baking tray
- scissors
- Mixing bowl
- Rubber spatula
Ingredients
- 1 all butter short crust pastry dough recipe
- 4 apples red & green
- 1 tbsp heavy cream
- 1 tbsp granulated sugar
- 3 tbsp almond flakes
- 2 tsp cinnamon powder
Almond cream -
- 50 gm butter room temperature
- 50 gm castor sugar
- 1 egg
- 1 tsp vanilla
- 1 drop almond extract
- 50 gm almond flour
- 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. Peel, core and slice the apples thin, squeeze lemon juice on top and set it aside.
- To make 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.
- 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.
- 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.
- Brush the outside of the dough with cream, sprinkle with almonds and sugar. Dust with cinnamon powder and bake for 35-40 mins until the edges are golden and dry, the almond cream has baked and the top has brown color. Slice and serve as you like.
Notes
- Homemade short crust pastry recipe
- You can use any nut powder in place of almond flour, like cashew powder, hazelnut powder or pistachio powder too.