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  • Catia Pacheco Castro

Rustic Apple Frangipane Galette


I am NOT a baker...in fact, I dislike baking. Don't get me wrong, I am good at it. My cakes and other baked goods are delicious. I just dislike the process. The measuring, the waiting, the " you can't fix it' turnout in the end. Today, I am making two French inspired recipes. Thursdays are made for simple. First a delicious tarragon roast chicken with dijon mustard and red wine....second, this rustic dessert! It is quick, easy, and only 7 ingredients that will knock your guest's socks off. It looks stunning, yet is so easy. The filling is made with almonds, eggs and sugar...no flour. The crust, couldn't be easier...it is store bought. The apples are basically cored and thinly sliced...no peeling. Have I won you over yet? Toppings? Dulce de leche, pecans and caramel pecan ice cream. All store bought. GASP!!! It is the stuff of dreams. If I had a sweet tooth, I would be in a coma. It is that good! Your guests will think you slaved all day. ;)

Rustic Apple Frangipane Galette

Serves 6

Total time 1 hour

4-6 Mixed apples, cored, unpeeled and thinly sliced. I used 6 medium apples. I had some left over ( better safe than sorry) My girls had them for school the next day...kid's lunches...win, win lol!!

150 g. Ground almonds

125 g. Salted butter, melted

80 g. Light brown sugar (about 9 tbsps.)

4 Eggs, 3 whole eggs , plus 1 egg yolk, beaten to brush pastry before baking

1 tsp. Almond extract

2 tsps. Vanilla extract

1 ready rolled "all butter" puff pastry sheet

I used 'Jus-Roll" brand which is Pilsbury in America! Yummy :)

Easy Peasy!!

7 ingredients!!! Yeah baby!!!!

1. Pre-heat oven to 220°C/ 425°F.

2. Wash and core apples...slice thinly and drizzle with juice of half a lemon. Toss to coat.

3. Unwrap puff pastry, roll onto non-stick skillet. ( I used a cast iron one) and palce in fridge until ready to use.

4. In a large bowl, add almonds, eggs and yolk, vanilla and almond extracts, and melted butter. Mix and reserve.

5. Pour almond mix into dough lined pan. Arrange sliced apples decoratively. Crimp pie dough edges with your fingers for a rustic look. Brush edges of pastry with beaten egg yolk, I also dusted a bit of granulated sugar all over, but that is optional.

6. Place in centre of pre-heated oven and bake for 20 minutes. After 20 minutes, reduce oven temperature to 160°C/ 320°F, continue to bake until edges are brown and apples are cooked. Filling might puff up in centre, once cooled it will deflate.

Serve warm with a scoop of your favourite ice cream. We like caramel pecan for this. I also used some dulce de leche and crushed pecans. Top anyway you like. Enjoy XOXOXO

Toss leftover apples into a plastic bag. Perfect for lunchboxes.


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Crawley,West Sussex UK

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