I think at this point I’ve posted four variations of this same galette. I can’t help it — to me there is nothing more delicious than the combination of flaky pastry, vanilla- or bourbon-spiked frangipane, and sweet slices of fruit (peach, pluot, tomato).
This is a longtime favorite David Lebovitz recipe. The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities. What’s more, the whole galette can be assembled and in your oven in about 15 minutes. Yesterday afternoon I made a little Facebook Live video of the entire process, and even though I forgot the butter in the fridge (oops!), the galette was ready for the oven in about 13 minutes.
Friends, Thanksgiving is fast approaching! If you’ve been charged with dessert duties, I suggest apple galette. Hope your week is off to a good start.
PS: Facebook Live Overnight Dinner Rolls
Apple-Frangipane Galette
Prep
Cook
Total
Yield 8 to 10
This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I've made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don't halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days. Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe. Don't be intimidated by the thought of making a pastry dough—watch this Facebook Live video, which shows that the whole thing can be ready to go in your oven in under 15 minutes ... even if you forget the butter in the fridge!
Ingredients
- For the pastry:
- 2½ (320g) cups all-purpose flour
- 2 T. sugar
- ½ tsp. table salt
- 2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
- ½ C. + 2 T. ice water
for the frangipane:
- 1/2 cup almond flour (or finely ground almonds*)
- 2 tablespoons sugar
- pinch salt
- 2 tablespoons butter at room temperature
- 1 egg (small if possible)
- 2 teaspoons vanilla, rum, brandy or bourbon
*If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great.
for assembly:
- 1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar, turbinado is nice
- vanilla ice cream for serving
Instructions
- Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. See videofor guidance. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar's purse—the video really helps explain this step—pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.
- Don't wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure—the video might help with this. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.
Did you make a recipe?
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Jo says
I just came across your blog, and I love it. I think I’ve saved 6 recipes to try and I just started going through your posts! Great recipes new things to try, I’m really excited to.cook and bake these recipes. So thank you for sharing your wonderful tips and ideas – I know it’s a ton of work to put this blog together.
Have a wonderful thanksgiving!
alexandra says
Thanks for all of the kind words, Jo! It means a lot! Have a wonderful Thanksgiving as well. Let me know if any questions arise during your experiments.
Liz says
Such a fun video and a truly delicious recipe– I made the galette with great success and think it really is superior to a pie because it’s lighter and the crust stays crispy. Frangipane is the ultimate deliciousness!And you’re correct, there’s no crust anxiety at all. Thank you for posting.
alexandra says
So happy to hear this, Liz!
Darcy says
What a beautiful galette (no surprise) and you look so cute in your video 🙂 Can’t wait to make this.
alexandra says
Thank you, Darcy 🙂 🙂 🙂 I’m so excited for your new site. Love the landing page announcing the design refresh.
Marco Ellis says
For someone who spends hours fretting about flaky pastry, this is genius! Guess what I’m baking for tomorrow evening’s treat! Thank you again Alexandra.
One of my favourite food blogs. Marco, London UK
alexandra says
Marco, it’s so incredibly flaky! I hope it does materialize for tomorrow’s treat. Thank you for the kind words, too 🙂
Aysha says
The dough gathering technique is a game changer! Thanks for sharing. I’m excited to try this recipe
alexandra says
Thank you, Aysha! It really is 🙂
Dana says
Hi Alexandra, I have some silly questions, is galette dough and pie dough interchangeable? Would you make this for an apple pie too? And why don’t you need to let the dough rest and get cold in the fridge first before rolling?
alexandra says
Hi Sweet Dana! I do use them interchangeably. Some people despise sugar in pie dough, but I think a little bit is nice — it helps it brown nicely, and it tastes SO good. I would use it for apple pie for sure.
Re second question: I had this realization one day that it would be so much easier to roll out the dough when it’s not ice cold, so I tried it, and it worked. So now, I always roll out dough right after it has been made, and if I need to chill it, I chill it in its rolled-out state layered between parchment paper. Hope that helps!
Dana says
I think its awesome. I had been trying to roll it out, then putting it in the fridge to chill, then putting that into the pie crust, but cold dough doesn’t yield and bend. I can’t wait to try this one. I love a good apple tart (can a galette be called a tart too? no idea, but tasty is tasty).
alexandra says
Yes, I totally use the terms interchangeably. The rolling before chilling is kind of amazing.
Adrienne says
I made this last night for my husband’s birthday and it was a huge success. This galette will now be part of the standard rotation in our house. And now that I’ve seen your video, I’ve finally learned how to peel and slice an apple in reasonable time, which always kept me from making apple desserts in the past. Thanks so much Alexandra!
alexandra says
I’m so happy to hear this, Adrienne! Thanks for writing in!
Güvenlik Kamera Sistemleri says
It looks so delicious.
alexandra says
Thank you!
foodelf says
Hi, Alexandra – Congratulations on the book!
I was fascinated to learn that you’ve taken to rolling out the pastry immediately, rather than going through the chilling stages. Dorie Greenspan is now doing the same thing as she indicated in her video on Panna. If it’s good enough for Dorie and you, I’m confident it’s right for the rest of us.
I used to begin my pastry-making the day before I planned to use it, just to accommodate the chilling/resting period. This streamlines the whole process.
Thanks!
alexandra says
Thank you Foodelf!
I know, this is new to me, too, but I decided to try it one day, and I’ve been doing it ever since. My process keeps getting simpler, too. I used to stick it in the fridge briefly after rolling it out, but I’ve realized that’s unnecessary also, and I used to chill the whole galette before baking, and I’ve realized that’s unnecessary also. The only thing I would suggest is that if at any point the dough is at room temperature for any reason — if you get distracted or delayed — then stick the dough in the fridge at whatever phase you are in.
Glad to hear Dorie is doing the same!!
Happy Happy Thanksgiving!!
Marijke Schellenbach says
What a gorgeous looking galette!!! Must make this, real soon. It is raining daily here in the PNW campground and cooking is what I do on these gray/wet days, so keep those recipes coming miss Alexandra!
alexandra says
That sounds so cozy Marijke! I love a gray/wet day. xoxo
Karen says
I think galettes are the rustic little black dress of the kitchen – no fuss yet simply elegant. I agree they’re perfect in any season. This looks so good!
alexandra says
Thanks, Karen!!
Dana says
I just made this and its as easy as you said it would be. It’s too hot for me to taste yet……I will try and wait 5 minutes. I did still have issues with my crust and needed to add a bit more flour – it was very wet – I’m wondering if there is a measuring difference between the solid cup measurers you used in the video and liquid ones. I know there shouldn’t be a difference… I’ll keep working on it!
Dana says
Oh my goodness, even with my crusty goof up it was incredibly flaky and delicious. It’s outstanding! This galette will remain in my repertoire for many years to come.
alexandra says
Dana, I’m so happy to hear this!! Question: Are you using a scale to measure the flour? I’m only wondering bc if you are, the weather/climate/humidity must be playing a serious role in the consistency of the flour. But yay for it being flaky and outstanding!!
Dana says
Ali, I don’t think I did this time. I was lazy and didn’t want more equipment on my tiny counter space. Please, can I make a blog post request? Can you next few posts all be “detox” recipes? 🙂 I’ve seriously just eaten half of the galette in a few hours time. It’s so flipping good! I see many soup meals in my future….. 🙂
Dana @ Foodie Goes Healthy says
Looks so good. Can’t wait to try it. Your video makes it look so easy. Thank you. It’s nice to know that all the chilling steps aren’t necessary– makes it even easier. Happy holidays.
alexandra says
It’s truly easy, Dana! Happy happy holidays!
tina says
I made this last night. It was SO GOOD and SO SO EASYYYYY!! That video really helped. I also forgot the butter. =P
I don’t think I’ll ever bake a pie again.
I used 3 small granny smith apples, drizzled a bit of wildflower honey over the the apples with the turbinado sugar. Served with a slightly sweetened and vanilla speckled softly whipped cream. I had to raise my oven temp to 365 at 30 minutes because it was not golden and sad looking, after 10 minutes, perfectly browned and crispy edges (just like your pic). The dude said I could charge money for it. 🙂
alexandra says
Tina, I’m so happy to hear this! I’m kind of with you: team galette all the way!! The vanilla specked whipped cream sounds lovely 🙂 🙂 🙂
Maria Joseph says
Amazing! I’m totally trying this with all our apples.I love food and especially desserts.I keep on stalking your blog and try different recipes. I cherish all your recipes. Presentation is lovely. I will have to try this soon.
Sarah says
Amazing.
alexandra says
Thank you 🙂