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Apple Frangipane Galette

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Inspired by David Lebovitz book, Ready For Dessert

Frangipane recipe from Tartelett (used with permission)

This recipe was published before I started publishing only grain-free recipes on my website. If you’d like to make this recipe grain-free, use this crust recipe.

Ingredients

Units

Crust:

  • 1 1/2 cups sprouted whole wheat pastry flour
  • 1 cup sprouted rice flour, plus 2 tablespoons
  • 1/4 cup tapioca flour, plus 2 tablespoons
  • 1 1/2 teaspoons coarse sea salt
  • 1 cup plus 3 tablespoons unsalted butter, cold
  • 10 tablespoons ice water

For the Filling:

  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons honey
  • 1/2 cup ground almonds
  • 1 egg
  • 2 tablespoons heavy cream

For the Apples:

  • 5 medium apples, peeled, cored, and sliced thin
  • 2 tablespoons organic whole cane sugar
  • 1/2 cup whipped cream or creme fraiche (optional)

Instructions

  1. Place pastry flour, brown rice flour, tapioca flour, and salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each ad- dition. Pulse until dough gathers into larger clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate for 30 minutes.
  2. Preheat the oven to 350ºF and adjust rack to middle position. While the crust is in the fridge whisk together the butter, honey, almonds and eggs until blended. Fold in the cream.
  3. After the dough is cold, roll one disk out on a floured surface into a 12-inch disk. Transfer the disk to a baking sheet lined with parchment paper (it might hang over the sides a bit, but this is ok). Spoon and spread frangipane on crust leaving a 3-inch border. Layer the apples on top of the frangipane and then fold the edges over. Sprinkle with 2 tablespoons of whole cane sugar. Bake for 45-55 minutes until golden brown. Serve warm (and with a dollop of whipped cream or creme fraiche if you like).

Nutrition

Find it online: https://deliciouslyorganic.net/apple-frangipane-galette/