Apple Almond Galette

This is a free form tart. The more rustic and less uniformed the better. The addition of the almond paste makes for a more filling galette with endless options for fruit.  

Apple Almond Galette

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4 cups apples, cored and sliced

1/3 cup caster sugar (white sugar)

1/2 teaspoon ground cinnamon

1 cup almond meal

1/2 cup icing sugar (confectioners sugar)

1 egg

pie crust, make your favourite recipe and use that or use a ready-made pie crust or ready-made puff pastry.

egg wash

1 teaspoon vanilla sugar 

Pre-heat oven to 350ºF (175ºC). Cover a flat surface wit baking parchment paper

Make your favourite pie crust recipe or if you are using a ready-made one; roll it out, on the flat surface that is covered with baking parchment paper. Transfer rolled pie crust with baking parchment paper underneath on to the baking tray. Trim any excess paper from around the edges of the baking tray. Set aside.

In a large bowl gently toss the apple slices, caster sugar and ground cinnamon together. 

In another bowl mix together the almond meal, icing sugar and egg, until a paste forms.

Spread the almond paste in the centre of the pie crust, leaving about 1/2 inch around the edges. Place the sugared apple slices over the almond paste. Fold the bare 1/2 inch of crust inward over the apples and almond paste; leaving the centre of the tart uncovered. Crimp down the edges with a fork as you go around the tart, if you wish. 

Make the egg wash, 1 egg white beaten with 1 tablespoon of water. Brush over the edges of the tart and sprinkle with vanilla sugar. Bake in the pre-heated oven for 40 minutes, or until golden brown. 

Notes: to make the spreading of the almond paste easier you may want to use a wet knife or spatula.