Apple Galette
  • Crust
  • 2 cups all purpose flour
  • 1 t sugar
  • ¼ t salt
  • 1½ sticks of unsalted butter, chilled and cut into ½" pieces
  • 7 T ice water
  • Frangipane
  • ⅓ C almond paste
  • 2 t sugar
  • 2 T unsalted butter, room temperature
  • 1 T flour
  • 1 egg
  • ½ t Cointreau - the recipe calls for Kirsch, but I didn't have any
  • 1 pinch salt
  • Filling:
  • 2½ lbs of apples, quartered, peeled and cored
  • 2 T unsalted butter, melted
  • ½ C sugar
  • 1½ t cinnamon
  1. Crust:
  2. Combine the flour, sugar and salt in a large mixing bowl
  3. Cut 4 T of butter into the flour mixture with a pastry blender, mixing until the dough resembles coarse cornmeal
  4. Cut in the remaining 8 T just until the biggest pieces of butter are the size of large peas
  5. Dribble the ice water into the flour a little at a time, stirring after each addition until the dough just holds together
  6. Divide the dough in half, form into two balls and cover with plastic wrap
  7. Refrigerate ½ and freeze the other for another time
  8. After 30 minutes or so, roll the dough out into a 14 inch circle
  9. Transfer the dough to a parchment paper lined baking sheet and refrigerate until ready to bake (at least ½ hour)
  10. Frangipane:
  11. Blend together the almond paste and sugar
  12. Beat in the butter
  13. Mix in the flour, egg, Cointreau and salt
  14. Beat until fluffy
  15. Spread the frangipane on the dough, leaving a 1 inch border around the edge
  16. Arrange the apple slices on the dough
  17. Turn the sides up all around the galette, pinching as you go
  18. Brush the dough and apples with melted butter
  19. Mix the sugar and cinnamon and sprinkle over the top
  20. Bake about 45 minutes, or until the crust browns and the apples carmelize a bit
Recipe by The Rocky Mountain Woman at