This Apple-Frangipane Galette is a beloved recipe from the culinary maestro David Lebovitz, originally published in Fine Cooking magazine. It’s a recipe I’ve returned to countless times over the years, refining the technique to perfection. The beauty of this recipe lies in its simplicity and the ability to produce two distinct dessert rounds from a single batch of pastry dough. Freezing one round for future use is a fantastic time-saver, or you can keep it in the fridge for a few days, always ready for a spontaneous baking session.

The star of the show, beyond the apples, is undoubtedly the frangipane—a creamy, almond-infused filling that provides a rich depth of flavor and a delightful texture contrast to the crisp apples and flaky crust. This versatile filling can be prepared up to a week in advance, making your baking day even easier. If you’re planning to bake multiple galettes for a larger gathering or simply to stock your freezer, feel free to double the frangipane recipe; just remember, you’ll still only need one egg for a double batch, ensuring the perfect consistency.

This galette isn’t just easy; it’s incredibly rewarding. It allows you to create a dessert that looks like it came from a high-end patisserie, yet requires minimal effort. The rustic, free-form nature of a galette also means there’s no pressure for perfection; its charming imperfections are part of its appeal. So dive in, enjoy the process, and prepare to delight your taste buds with this unforgettable Apple-Frangipane Galette!

Ingredients

For the Pastry:

• 2½ cups (320g) all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon table salt
• 2 sticks (16 tablespoons | 8 oz | 227g) unsalted butter, very cold and cut into small pieces
• ½ cup + 2 tablespoons ice water

For the Frangipane:

• ½ cup almond flour
• 2 tablespoons sugar
• Pinch of salt
• 2 tablespoons unsalted butter, at room temperature
• 1 egg (small, if possible)
• 2 teaspoons Bourbon, rum, brandy, or vanilla extract (your choice for flavor)

For Assembly:

• 1 to 2 apples, such as Honeycrisp or Fuji, peeled, cored, and thinly sliced
• 2 tablespoons melted unsalted butter
• 1 to 2 tablespoons sugar, turbinado sugar for a nice crunch
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat your oven to 400ºF (200ºC) and position an oven rack in the center. In the bowl of your food processor, combine the all-purpose flour, sugar, and salt. Pulse briefly to ensure they are well mixed. Add the very cold, cubed unsalted butter to the food processor. Pulse the mixture in 1-second intervals, about 10 quick pulses, until the butter pieces are roughly the size of small peas. This step is crucial for achieving that desired flaky pastry texture, as the small pockets of butter will create steam during baking. Now, gradually add the ice water, pulsing about 10 more times until the mixture is crumbly but holds together when pinched. Avoid over-processing, as this can develop the gluten too much, leading to a tough crust.
   To form the dough rounds, lay two clean tea towels on your work surface. Divide the crumbly dough mixture in half and dump each half into the center of a towel. Gather the four corners of each towel, twist them together to create a “beggar’s purse” shape, and firmly press the dough into a cohesive disk using your hands. This technique helps to bring the dough together without overworking it. Store one of these dough rounds wrapped in plastic wrap in the refrigerator for 3-5 days or in the freezer for longer. Keep the other handy for immediate use.
2. There’s no need to wash the food processor bowl after making the pastry! Its residual flour adds character to the frangipane. Add the almond flour, sugar, pinch of salt, room temperature butter, and egg to the same bowl. Pulse until these ingredients are just combined. Then, add your chosen flavoring—Bourbon, rum, brandy, or vanilla extract. Continue to purée the mixture until it is completely smooth and creamy. This frangipane can be made up to a week in advance and stored in the refrigerator, making your baking process even more efficient.
3. Lightly flour your work surface and a rolling pin. Take one of your pastry dough disks and roll it out into a roughly 12- or 13-inch round. Ensure you use enough flour to prevent sticking, and flip the dough over every few rolls to keep it from adhering to the surface. Once rolled, carefully transfer the dough to a parchment-paper or Silpat-lined baking sheet. Spoon the prepared frangipane into the center of the dough, leaving a 1-inch border all around. Next, arrange your thinly sliced apple pieces in concentric circles, starting from the outer edge of the frangipane and working your way inwards. This creates a beautiful, even layer of fruit.
   Now, carefully fold the exposed edge of the dough towards the center, creating a rustic, free-form enclosure around the apples and frangipane. Don’t worry about making it perfect; the charm of a galette lies in its imperfections. Brush the folded edge of the dough with half of the melted butter. Drizzle the remaining melted butter evenly over the exposed apples. Finally, sprinkle the sugar (especially turbinado for a nice crunch) evenly over the entire galette. Bake for 35 minutes, or until the crust is golden brown and the apples are tender. Remove the baking sheet from the oven and let the galette rest on a cooling rack for 5 to 10 minutes. This allows it to firm up slightly. Once the parchment or Silpat is cool enough to handle, grab its edges and gently slide the galette to a cooling rack to cool further, or directly to a cutting board for immediate serving. Cut into wedges and serve on its own, or elevate the experience with a scoop of vanilla ice cream. Enjoy this homemade delight!