Pink Lady & Almond Frangipane Mini Galette

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Pink Lady & Almond Frangipane Mini Galette with Raw Sugar Crust

The most buttery, flaky crust gets smothered in a brown sugar & almond frangipane and layered with thinly sliced pink lady apples. The sweet and tart pink lady slices get macerated in a cinnamon vanilla infused brown sugar mixture and are brimming with flavor. A final sprinkling of raw sugar gets pressed up on the galette and creates the most delicious crunchy caramelized crust.

This recipe works great with Pink Lady apples but mixture of Honeycrisp and Granny Smith would also work very nicely.

This recipe works great with Pink Lady apples but mixture of Honeycrisp and Granny Smith would also work very nicely.

Pink Lady & Almond Frangipane Mini Galette with Raw Sugar Crus

  • Serving: 2-3

Ingredients:

Raw Sugar Crust

  • 6 tablespoons of butter (85 grams) ( I love to use Lewis Road Creamery butter!)

  • 3/4 cup + 3 tablespoons of all purpose flour

  • Pinch of salt

  • 1 teaspoon white sugar

  • 3-4 tablespoons of ice water

Brown Sugar Almond Frangipane

  • 1/2 teaspoon + 1/8 teaspoon ground flax seeds

  • 2 teaspoons + 1/4 teaspoon half & half

  • 3 tablespoon raw almonds (about 5 tablespoons of ground almond)

  • 2 tablespoons + 1 teaspoon of brown sugar

  • 2 tablespoons butter, melted

  • 1/2 teaspoon all purpose flour

  • 1/8 teaspoon vanilla paste

  • 1/8 teaspoon salt

Cinnamon Vanilla Pink Lady Apple Filling

  • 2 tablespoons brown sugar

  • squeeze of lemon juice

  • 1/8 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon vanilla paste

  • 1/8 teaspoon ground nutmeg

  • 1 1/4 pink lady apples

Assembly

  • Half and half, for brushing the crust

  • Raw sugar, for topping the crust

  • Your favorite Salted Caramel Sauce

  • Flaky sea salt

Method:

Make the Raw Sugar Crust

  1. Cut up ice cold butter into small one-inch cubes. Place the cut up butter back in the freezer until ready to use.

  2. Combine flour, salt and sugar and mix until combined.

  3. Pull butter out and rub it between your fingers and the flour mixture until the mixture holds together when pressed and you have some pea sized butter chunks.

    • Note: Do not over work or else you won’t get that ultra flakey crust.

  4. Adding one tablespoon at a time, add a little bit of ice cold water into the flour mixture just until a dough comes together.

    • Optional: Once the dough comes together, flatten it out and fold it into thirds, flatten again and then fold into thirds again. This step provides lots of flaky layers to your crust similar to a lamination process for pastry dough.

  5. Gather the dough together into a ball and shape it into a disc and wrap galette dough tightly in plastic wrap and let it chill in refrigerator for at least an hour.

    • Note: Dough can be made night before as well.

Brown Sugar Almond Frangipane

  1. Combine ground flax seeds and whisk vigorously with half and half until the mixture thickens. Set aside for about five minutes or so.

  2. While your flax mixture thickens add almonds, brown sugar, melted butter, flour, vanilla paste and salt into your food processor. Once your flax mixture is thick and gloopy in consistency add it to the food processor as well. Grind everything until it becomes a smooth paste. Set aside.

Cinnamon Vanilla Pink Lady Apple Filling

  1. Combine brown sugar, lemon juice, salt, cinnamon, vanilla and nutmeg until mixture is combined.

  2. Peel, core and slice your pink lady apples so that they are about less than ¼ inch thick and toss them into the brown sugar mixture. Let them sit and marinate while you get ready to roll out your crust.

Assembly

  1. Preheat your oven to 350 F degrees.

  2. Pull out chilled galette dough from fridge, unwrap and place it on precut parchment paper (roughly the size of your baking tray)

    • Note: By using a parchment paper you can easily move your galette onto your baking tray.

  3. Roll the dough out to be ¼ inch thick circle. Make sure to work with dough quickly so that it remains cool.

    • Note: The colder your pie dough, the flakier your crust will be. If your dough feels a little tacky, sprinkle a little flour while you roll or stick it in the freezer for a few minutes.

  4. Once dough has been rolled out, mark a 2 inch border with a knife. This will be the flap you fold over to make your galette.

  5. Spread your frangipane mixture evenly within the confines of your border and top apples along the frangipane, making sure to not have any apples protrude over the border. Don’t overcrowd your galette. You may have a few apples left over.

    • Note: You can cook the leftover apples down on the stove and serve it with some oatmeal for breakfast!

  6. Fold over the border of galette dough over the apples and frangipane mixture and make sure no apples or filling are spilling out.

  7. Brush the galette dough with a half and half and sprinkle generously with raw sugar along the sides and top of the galette.

  8. Slide your parchment paper with the galette onto your baking sheet and bake for about 20 to 25 minutes or until crust is golden and apples look kind of shriveled.

  9. Drizzle warmed up salted caramel all over the galette and sprinkle it with a bit of flaky salt. Slice and enjoy plain, with a scoop of ice cream or a dollop of whipped cream. Enjoy!