Apple Almond Galette Recipe

This Apple Almond Galette is a rustic and flaky recipe, which is made with fresh apples and a sweet almond paste. It’s the perfect fall dessert, ready in about an hour, plus chilling time.

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Apple Almond Galette Recipe Ingredients

For the Galette Dough:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 5 ounces cold, unsalted butter, cubed
• pinch kosher salt
• 5-9 tablespoons ice water

For the Filling:

• 4 medium apples (Fuji, Honeycrisp, or similar), peeled, cored and sliced
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 3/4 – 2 ounces almond paste
• dash or two ground cinnamon
• 1 egg, beaten for egg wash

How To Make Apple Almond Galette

1. Make the Dough: In a medium bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingertips to quickly rub it into the flour until you have a mix of coarse crumbs and larger, pea-sized pieces of butter.
2. Add Water and Chill: Add 5 tablespoons of ice water to the flour mixture. Gently toss with a fork until the dough starts to come together. Add more water, one tablespoon at a time, until the dough just holds together when pressed. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
3. Prepare the Filling and Oven: When you’re ready to bake, preheat your oven to 400°F (200°C). In a large bowl, toss the apple slices with the sugar, flour, and cinnamon. Let the mixture sit for about 15 minutes.
4. Assemble the Galette: On a lightly floured surface, roll the chilled dough out to roughly a 13-inch round. Transfer it to a baking sheet lined with parchment paper. Pinch off small slivers of the almond paste and scatter them over the dough, leaving a 2-inch border clear around the edge.
5. Fold and Bake: Arrange the apple slices over the almond paste. Gently fold the outer edge of the dough up and over the apples to create a rustic border. Brush the folded dough with the beaten egg. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before slicing.

Recipe Tips

• How to get a flaky crust? The secret is to use very cold butter and ice water, and to handle the dough as little as possible. Keeping the butter in small pieces creates pockets of steam as it bakes, resulting in a light and flaky crust.
• How to avoid a soggy bottom? Tossing the apples with flour before adding them to the galette helps to thicken their juices as they bake, preventing the bottom crust from becoming soggy.
• What are the best apples for a galette? Use a firm, crisp apple that holds its shape well during baking. Fuji, Honeycrisp, Braeburn, and Granny Smith are all excellent choices.
• Can I make the dough ahead of time? Yes, the galette dough can be made up to 2 days in advance and stored, well-wrapped, in the refrigerator. You can also freeze it for up to 3 months.

What To Serve With Apple Almond Galette

This rustic tart is delicious on its own, but it’s even better served warm with:

• A scoop of vanilla bean or cinnamon ice cream
• A drizzle of warm caramel sauce
• A dollop of whipped cream or crème fraîche

How To Store Apple Almond Galette

• Room Temperature: The galette is best on the day it’s made but can be stored, loosely covered, at room temperature for up to 2 days.
• Reheating: Reheat slices in a 350°F (175°C) oven for 5-10 minutes to re-crisp the crust.

Apple Almond Galette Nutrition Facts

• Calories: 350-450 kcal
• Fat: 20g
• Carbohydrates: 40g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Hasselback Apples Recipe
• Pioneer Woman Apple Cider Doughnut Cake Recipe
• Pioneer Woman Caramel Apple Martini Recipe