Instructions

Preheat the oven to 400F/200°C.

Firstly, juice the entire lemon in a large bowl, add brown sugar, and cinnamon and mix. Then cut all apples in half and remove the core with your knife (or use an apple corer if you have one) slice each apple half into nice even slices (3mm thick) I like to do this by hand but you can also use a mandolin slicer if that’s more convenient for you. After slicing every apple you want to mix it around in that lemon juice mixture you made earlier, this will prevent the apples from browning. When every apple slice is nicely coated, pour your apple mixture into a bowl with a strainer on top to remove the excess liquid from the mixture, however, there is more liquid in the apples that need to be drained. To do so, cover the bowl and the strainer with plastic wrap so that the apples no longer oxidize and set it aside while you work on the almond frangipane filling. It’s important that you do not skip this step because you do not let the excess water come out of the filling it’s going to pool up inside the apple galette while it’s baking and make the crust really soggy.

The frangipane is basically just an almond cream that will make a lovely combo filling with the apples. To start, in a bowl (or a stand mixer) cream together butter and icing sugar, add vanilla and mix until combined. In a separate bow crack one egg and beat until nice and loose. For the small amount of cream that we’re making we only need half of the egg (to be accurate measure the egg by gram 30g), we will use the rest of the egg as an egg wash later. Slowly add the egg to the butter mixture and mix in small increments. It will look very clumpy at first but it will combine into a nice and smooth mixture at the end. Add flour and give it a good mix. Finally, add the almond meal and gently fold that in with a spatula. Once everything is combined we can set it aside and start assembling the galette.

Take your dough out of the fridge and dust the kitchen bench with flour, unwrap the dough and lightly dust the surface of it. Roll out the dough to about 12-inch diameter. Essentially you want to flatten the corners first, then you have a little mound of dough in the centre, that you’ll roll out to create a circle. Make sure the dough does not stick to your board or the kitchen bench (flour the surface more if needed) and then slide a sheet of parchment paper (that is the size of your baking tray) under your dough.

Plop the almond filling right in the middle of your dough and spread it out with a spatula. Make sure you leave at least 5 cm on the sides to be able to close up the galette later on. Uncover the drained apple mixture and start placing them on the pool of the frangipane. The way that I do this is to bunch up a couple of slices so that it forms like a bundle and lay it out in whatever format you prefer.

To close up the galette, very gently fold up those pieces of dough on the sides. You want to ruffle it and gently press everything together. Using the leftover egg we had from the frangipane brush under those little flaps of dough, which kind of acts like glue just to keep it together. Grab the edges of the parchment paper and transfer it to the baking tray, place the whole thing into a freezer for 20 minutes to become super cold before baking. Once it’s chilled brush the rest of the galette with the egg wash. Bake in the oven at 400F/200°C for about 20-23 minutes.

Once the galette is nice, puffed up and beautifully golden brown take it out of the oven. You can decorate and sprinkle with toasted almonds. Allow the galette to cool down and serve at room temperature.