This post may contain affiliate links. Please read my disclosure policy.
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.Print
- Total Time: 50 minutes
- Yield: Serves 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.
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
- 2 tablespoons sugar
- pinch salt
- 2 tablespoons butter at room temperature
- 1 egg (small if possible)
- 2 teaspoons Bourbon, rum, brandy or vanilla
- 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
- 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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Keywords: pastry, food processor, foolproof, easy
This post may contain affiliate links. Please read my disclosure policy.
104 Comments on “Apple-Frangipane Galette”
So much easier than I thought it would be. I procrastinated on making this for days because I thought it would be hard but it wasn’t. Directions are so thorough and the video helped too. Very delicious. The crust comes out so tender and flaky. Not too sweet. I love frangiapane so this was perfect. Next time I will arrange my apples better and put a little bit more sugar on top.
So nice to hear this, Annette! Thanks so much for writing. An extra sprinkling of sugar on top is never a bad idea 🙂 🙂 🙂
Hi! May I know what i can use to substitute almond flour? Are almonds ground in the food processor fine, or can I replace it with all purpose flour?
Hi Sheryl! So Sorry for the delay here. Yes, you can use almonds that you grind in the food processor.
So easy , and so tasty. Thank you for this great recipe. I did not have almond flour, replaced it with 2-3 spoons of almonds and regular AP flour.
Wonderful to hear, Lynda! Thanks so much for writing.
This looks amazing and I would like to make it foe this weekend. Can I make it the day before? Will it keep well for the following evening?
Yes, absolutely! I would reheat it for 15 minutes at 350ºF before serving it.
Hi, such a wonderful recipe. One of the family has requested an apple pie (old style), wondering if I could use the galette pastry – one round for base and one for the top?
Hi Ania! Wonderful to hear this! And yes, absolutely — this is truly the only pastry dough I use anymore. Hope the pie turns out well!
Thank you so much for the reply!! Can’t wait to try it. Your pastry and method is fantastic, clearly explained and (so far despite my amateur skills) always successful!
Great to hear!
Hi – sorry to bother you again! Do you blind bake the pastry when you are making a pie with a top. (I made a bunch of your pastry intending to make pies but the berries have been good and affordable- so they turned into your beautiful galettes!) I don’t know whether it’s because I froze the butter this time, but the pastry was even more ‘to die for’ !
Never a bother! So great to hear all of this. I do not blind bake for double-crust pies, but you can if you want to. I was just reading about it in Erin McDowell’s The Book on Pie. It’s a very detailed tutorial in the book, but in short, you would do this:
1. Roll out your pie dough and fit into your pan being sure to leave 1-inch of dough overhanging the edge. Refrigerate for 15-20 minutes.
2. Fill it with pie weights, and parbake as directed here.
3. Let cool 3 to 5 minutes; then cut the excess crust away so that it is flush with the pie plate. As you work, carefully loosen the crust from the edge so that it is not sticking.
4. Fill your crust. Top it with the other round. Trim it; then tuck the dough under the parbaked crust. Crimp with a fork.
Thank you so much for the reply – will follow the instructions from your par baking info. So useful! Can’t wait to try it. I’d say happy spring/summer from Australia- but it’s been hailing and cold…. Thank you for your help and miraculous recipes. The focaccia is so good my other half says he doesn’t have to get bread from the shops anymore..no pressure 🙂
So nice to hear all of this Ania 🙂 🙂 🙂 Except for the part about the hail of course. It will brighten up soon no doubt!
Hi – I love your website, your recipes, and your bread book which I have. Thank you. My husband can’t have anything ‘almonds.’ What can I use in place of the almond flour. I’m ready to make this.
Thank you for your time.
Hi Karen! Can he have other nuts? If so, and if you have any on hand, you could grind them finely. I also just googled “nut-free frangipane” and found a recipe that calls for 1/4 cup flour and 1/4 cup oats that you grind together in the food processor. That might work!
How about us luddites with no food processor?
Hi! Simply use the back of a fork or a pastry cutter to cut the butter into the dry ingredients. If you head to this recipe — Mixed Berry Galette — and click on the video, then skip ahead to 8:50, I demo how to make the crust without a food processor.
Excellent recipe! I made this recipe twice for thanksgiving because it was so easy, delightful to eat, and completely worth the calories! Thank you for sharing your recipe!
Oh yay! So nice to hear this, Rene! It’s one of my faves as well for all the reasons you note. Thanks so much for writing 🙂 🙂 🙂
Of all the Apple galettes made, this was is the best!! Thank you for sharing this easy to follow recipe <3 Merry Christmas
Wonderful to hear this, Donna! Thanks so much for writing. Happy New Year!
After making your Fall apple cake recipes, the Balzano and Teddies, I hankered for some tasty crust, so I tried this gallette. You are a genius!! Wow. I tinkered a bit with the recipe, substituting a bit of pastry flour for the AP to tenderize the crust, and since I’m a fan of David’s original frangipane recipe which calls for almond paste, I used yours instead but added a good dose of almond extract and some Bourbon (per your suggestion.) I think your suggestion to use Turbino is really is a game changer.
Deborah, hello! I am so, so happy to read all of this. All of your tweaks sound lovely… I mean almond + bourbon is never a bad combo. So glad you liked the turbinado sugar, too. I love that crunch. Thanks so much for writing. Happy New Year!
If I want to freeze the galette, would I freeze it assembled before baking or after I bake it? I have 3 apple trees and one tree is starting to get ripe apples. Love the recipe!
Hi Cynthia! You can freeze it unbaked. Bake it directly from the freezer … no need to thaw first.
Apple pastry is the tastiest that can be)) Your Apple-Frangipane Galette looks very appetizing!
Can this be made with puff pastry instead of the pie dough? Never made a galette before, but this recipe is reminiscent of one of my favorite desserts from a restaurant that I’m hoping to recreate and that dessert’s crust seems more like a puff pastry rather than pie crust (though I’m not sure which one is actually used).
Sure! Go for it.
I made the berry galette from another post and it was a hit at dinner! Can the apple galette be baked one day in advance and reheated in the oven before serving?
Hi Ann! It can. I would reheat it at 350ºF for 15 to 20 minutes.
Thank you, this was fun to make and was really pretty! The part I thought was going to be the most difficult was slicing and arranging the apples nicely. A sharp, thin knife made it a snap, and the variation in color from the peel of the honeycrisps added to its final beauty. I would add a little extra salt to the pastry next time but I always tend to like a bit more. This was very much enjoyed! Thank you!!
Great to hear, Julie! Thanks so much for writing and sharing your notes. I am a salt lover as well, so your comment speaks to me 🙂
Alexandra, can you help me troubleshoot what I’m doing wrong? It’s always delicious, but every time I make this butter pastry the butter melts creating a pool of butter. I always end up blotting up.
This last time, I grated frozen butter and worked quickly and still, melted making a puddle. I don’t have a food processor. I’m always trying to handle it as little as possible so the gluten doesn’t overly develop. Could it be I’m not kneading/handling it enough? I want to master this because it’s so good.
Hi Julia, Questions for you: are you using a scale to measure the ingredients? Second, what type of butter are you using? And what kind of pan are you baking it on? Is it insulated?
I might try not using frozen butter but chilled/refrigerated butter. Grating is a good idea, and you can put the grated butter back in the fridge for 10 minutes or so before incorporating it into the dry ingredients.
Yes, I use a scale. I’ve been using inexpensive brands of butter. Walmart’s and Costco’s. I heard Costco’s store brand was good, though.
Should I switch to European like Kerry Gold? My pans are Nordic Ware and not insulated, I line it with parchment. I tried placing the pan on a preheated inverted cast iron skillet on the lower third of the oven for the first 10 minutes once. It crisped it well but still pools of butter. I only used frozen butter the last time. The other times were refrigerated butter and I used a pastry blender. And I have put the shaped gallette in the fridge for 15 minutes two of the times. I use Gold Medal all purpose flour. Has not been humid here….Thx for your help. I appreciate your kindness. Will try putting back in fridge after grating and before mixing. I think my butter was no longer frozen but still cold this last time before I proceeded adding the ice water.
I’ve heard Costo’s butter is good, too. I always use Cabot or Land O Lakes butter and King Arthur Flour ap flour — not suggesting these products are the solution, just noting in case you want to try.
Great to hear about the scale and the pan.
My only thought is that perhaps your butter is not getting as incoporated into the flour as it needs to. I would suggest not freezing the butter but rather using a cold stick of butter from the fridge. Use a paring knife to cut the butter into the flour, then use the back of a fork or a pastry cutter to work it into the flour. Before you add the water, make sure the butter is in small pieces. Once the dough comes together, wrap it and chill it for 24 hours. I do this sometimes for convenience, but some pastry chefs encourage the step to ensure the flour fully hydrates. It might help.
Also, invariably, a little butter will seep out. Let me know if you give it another go!
Thank you so much for generously answering me. Taking notes for the next go at it! ❤️