Vanilla Apples & Bourbon Brown Butter Frangipane Galette

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Vanilla Apples & Bourbon Brown Butter Frangipane Galette

Vanilla infused, brown sugar apples are pressed into a sumptuous brown butter bourbon frangipane and enclosed in a flaky all butter crust. Almond croquant, flaky sea salt, salted caramel and dusting of powdered sugar get showered on top to create a deliciously simple galette perfect for any gathering. Top it with some vanilla ice cream, whipped cream or caramel gelato!

If you have any extra apples from the filling you can stew them up to make a delicious topping for your morning oatmeal bowl.

If you have any extra apples from the filling you can stew them up to make a delicious topping for your morning oatmeal bowl.

Vanilla Apples & Bourbon Brown Butter Frangipane Galette

  • Serving: 5-6

Ingredients:

All Butter Crust

  • 1 1/4 cups all-purpose flour

  • Pinch salt

  • 1 teaspoon white sugar

  • 8 tablespoons of butter, cold (113 grams) ( I love to use Lewis Road Creamery butter!)

  • 3-4 tablespoons of ice water

Vanilla Brown Sugar Apples

  • 3 tablespoons brown sugar

  • squeeze of lemon juice

  • Heaping 1/8 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 1/2 of the caviar from one fresh vanilla bean or 1/2 teaspoon of vanilla paste

  • 1/8 teaspoon ground nutmeg

  • 2 crisp tart apples, such as Honeycrisp or Granny Smith

Bourbon Brown Butter Frangipane

  • 4 tablespoons butter

  • ¼ cup +2 tablespoons of raw almonds

  • 3 tablespoons brown sugar

  • 2 tablespoons white sugar

  • 1 tablespoons of buckwheat flour

  • 1/2 of the caviar from one fresh vanilla bean or 1/2 a teaspoon of vanilla paste

  • ¼ teaspoon bourbon

  • 1/2 an egg (roughly 25 grams)

  • ¼ teaspoon salt

Assembly

  • 1/2 an egg (roughly 25 grams)

  • Raw sugar, for topping the crust

  • Your favorite Salted Caramel Sauce

  • Almond Croquant

  • Flaky sea salt

  • Powdered Sugar

Method:

Make the All Butter Crust

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

  2. Cut up ice cold butter into small one-inch cubes and set aside.

  3. Add the butter pieces into the flour mixture and rub the butter in with you fingers you have pea sized chunks of butter and the until the mixture holds together when pressed.

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

  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.

Vanilla Brown Sugar Apples

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

  2. Wash, peel, core and slice your apples so that they are about less than ¼ inch thick and then toss them into the brown sugar mixture. Let them sit and marinate while you make the frangipane.

Bourbon Brown Butter Frangipane

  1. Melt butter on the stovetop until just lightly golden brown and fragrant.

  2. While the butter cools, grind almonds, brown sugar and white sugar in food processor until it becomes a fine paste.

  3. Crack one egg and whisk well. Set half (about 25 grams) of the whisked egg in aside in another bowl.

  4. Add cooled brown butter, buckwheat flour, vanilla paste, bourbon, half of one whisked egg, salt and pulse to combined and thick. Set aside

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 the remaining egg 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 35 to 40 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, almond croquant and powdered sugar. Slice and enjoy plain, with vanilla ice cream, caramel gelato or a dollop of whipped cream. Enjoy!