INGREDIENTS:
Pie Crust:
- 195g (1 ½ cups) all-purpose flour
- ½ tsp salt
- 1 ½ tbsp granulated sugar
- 115g (½ cup) cold butter, cubed
- 50–100ml (3–5 tbsp) cold water
Almond Frangipane:
- 35g (¼ cup) icing sugar
- 55g (½ cup) almond meal
- 15g (2 ½ tbsp) all-purpose flour
- 57g (¼ cup) softened butter
- 30g (½ beaten egg)
- 4g (1 tsp) vanilla extract
Apple Filling:
- 5 apples
- 1 lemon, juiced
- 30g (3 tbsp) brown sugar
- 2g (1 tsp) cinnamon
- 15g (2 tbsp) sliced almonds
- Leftover egg (for egg wash)
METHOD:
Preheat Cuisinart Gourmet Pro to Conv Bake at 190°C. or regular oven 200°C fan forced.
1. Make Pie Crust: Mix flour, salt, and sugar in a bowl. Add cubed butter and blend with your fingers or a pastry cutter until it resembles coarse crumbs. Gradually add cold water, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Prep Apples: Juice the lemon into a bowl. Add brown sugar and cinnamon, mix. Slice apples thinly and toss in the lemon mixture to prevent browning. Strain and set aside to drain while you prepare the frangipane.
3. Make Frangipane: Cream the butter and icing sugar until smooth. Add vanilla and gradually mix in the beaten egg. Stir in the flour and gently fold in the almond meal.
4. Assemble: Roll out the chilled pie crust into a circle on parchment paper. Spread the frangipane in the center, leaving a border. Arrange apple slices on top of the frangipane.
5. Fold & Chill: Fold the edges of the dough over the apples. Brush with egg wash and freeze for 20 minutes.
6. Bake: Brush the galette with egg wash and bake for 22 minutes or until golden and puffed.
7. Finish: Sprinkle with sliced almonds, let it cool, and serve at room temperature.