Apple Frangipane Galette
inspired by David Lebovitz
Apples
2 fuji apples sliced 1/4 inch thick (peeled and cored)
2 tablespoons Limoncello or juice of 1 lemon
1/4 cup of granulated sugar
1 teaspoon cinnamon
Add the apple slices to a medium sized bowl. Stir in the cinnamon, sugar, and Limoncello or lemon juice.
Frangipane
3 ounces almond paste
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
5 tablespoons unsalted butter, room temp
1 large egg, room temp
1/3 cup heavy cream
In the bowl of a food processor, add the almond paste, sugar, flour, and pulse until it is combined and fine texture.
Add the butter a tablespoon at a time and pulse until combined and is crumb like in texture.
Add in the egg and the heavy cream. Pulse until it is smooth and creamy in texture. Set the frangipane aside until you are ready to assemble the galette.
Add in the egg and the heavy cream. Pulse until it is smooth and creamy in texture. Set the frangipane aside until you are ready to assemble the galette.
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Galette
1 large egg yoke
1/2 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into cubes
2 tablespoons cream cheese
1/4 cup ice water
Egg Wash
1 large egg
1 tablespoon water
2 tablespoons turbinado sugar
Dough
To prepare the dough: In a small bowl, whisk the egg yolk and vanilla. Put the flour, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces and cream cheese into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. Add the yolk mixture and pulse to combine. Add in the cold water and pulse until the dough resembles soft, moist curds. Pat the dough into a disk, wrap in plastic wrap, and keep in refrigerator for an hour at least.
Assemble the Galette
When you have your apple mixture ready, the dough chilled, caramel made…it’s time to make this galette. Make sure the oven is preheated to 350 F. Roll out the dough on a lightly floured surface. It can be your kitchen counter (just make sure it’s clean). It should be rolled out to about 15 inches round and about 1/4 inch thick, to be exact. Fold the dough into quarters, and then transfer to your baking sheet lined with parchment paper.
Unfold the dough, and then add the frangipane to the middle of the dough leaving about 3 inches of dough around the perimeter of the frangipane. I spread about 1/2 of the frangipane.
Add your apple slices in a concentric patter. Start with the outer part of the frangipane layering slices. Add the slices in the middle.
Add your apple slices in a concentric patter. Start with the outer part of the frangipane layering slices. Add the slices in the middle.
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Begin to fold over the dough toward the middle of the apples with loose pleats. In a small bowl, whisk the egg with the water.
Begin to fold over the dough toward the middle of the apples with loose pleats. In a small bowl, whisk the egg with the water.
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Brush the dough with the egg mixture and carefully spoon on the sugar. If you get it all around the parchment paper, it will start to smell like burnt sugar.
Bake for about 30 minutes. You want your crust to be a nice, golden color. Not too brown and crunchy. About 1/2 way through baking, I lowered the heat of my oven to 325 F. Every oven is different, so keep an eye on your dough about 1/2 through and adjust the temperature if needed. 
If you like sea salted caramel, check out how I made my galette over here back in September!
Thank you for stopping by! I hope you are having a WONDERFUL week:) As always, your comments make me SMILE and I appreciate them.
Cake Duchess is where you can follow the baking adventures of me! Hi! I'm Lora, a mom of two cuties in South Florida. I got into all this baking mess because of them. 
{ 53 comments… read them below or add one }
wow, you put cream cheese in your falette dough? that’s very cool. i’ve never seen that. i’ll have to try that. i’m back to my tart making string and i want to up the ante on my tart dough. i can’t do the eggs but i can add a bit of cream cheese and omit a bit of the butter. that sounds like a wonderful experiment. thanks for sharing =) cheers.
Okay, considering that it’s raining and chilly here right now, I have to commend you for whisking me right into the heart of summer with this lovely, warm post!! I’ve made this pie before, but not in galette form. It’s absolutely delightful.
Your description of Italy made me feel like I was there, with you and Teresa in the kitchen- baking that galette. Great writing and I love authentic family recipes!
I am so far behind, sorry…
This looks delicious, I love galettes and your memories of Italy sound so wonderful
I love both apple pie and frangipane! Mixing the best together only make me twice as happy.
You transported me…like you, I have such a fondness for apple desserts. To me, they always symbolize family. It seems that there are similar connections with you. The way you painted your scene was just beautiful. Thank you for sharing with me, Lora. As always, I’m blessed by your words!
This is such an elegant treat! Your family must really appreciate having you around for all your beautiful baked goods. This looks delicious
Simple and rustic yet elegant, I love it! Beautiful.
Apple is the best fruit it as a so many health advantages.You share so nice flavors of the apple.I can imagine that apple is used like this.I am so impressed to visit this blog.
How beautiful is that? Love the color and photos, and of course it sounds really delicious!!!
Thanks for sharing your memories!
Oh boy, I think you must have written this recipe for me
It’s sooo up my alley. Just say the word, frangipane, and I’ll come running. And with the apples and limoncello, mwah. Bookmarking this special treat. By the way, I’ll be in West Palm next month visiting family… on your turf!
I love anything with a frangipane, but Limoncello soaked apples! Oh my that’s just divine!
The galette looks absolutely scrumptious!
this looks so delicious
What a gorgeous landscape to be looking at while baking, and such wonderful memories to go along!
Gosh, this just has to be one of my next desserts! Love, love your galette, Lora..as well as being transported to Italy by your engaging prose…
I’m in love with this post. Such sweet memories and a wonderful recipe to go along with it.
I want to be in your mother in laws kitchen in Italy…or yours! What a wonderful post my friend!! I loved reading it.
Now for the dessert…so beautiful! I love apples in anything, and to soak them in limoncello is brilliant!
I just feel in love with Italy…in my head. It sounds so similar to my summer spent in Greece! Such a lovely post and I’m LOVING this apple franipane galette!!
Such a beautiful landscape! So beautiful. It’s great that you can rub elbows with your mother in law in the kitchen and learn her secrets. This dessert is beautiful. I love apples. This would be a winner in my household.
Yum! So beautiful and delicious looking!
What a beautiful post–I could almost picture the scene you described on the patio! I hope you get to go back soon.
The galette-I’m in love with it. The addition of frangipane is what puts it over the top for me. Must try this.
Love this girlie. Looks so delicious as always. The hillside pic is absolutely stunning!!
Looks absolutely delicious! I love galettes!
Oh Lora! I love this post and secretly wish I had family in Italy to go visit! The apple galette look simple and elegant, the perfect rustic treat!
Lora, good grief, this sounds out of this world delicious! Beautiful post, I will have to give this recipe a whirl since I love anything made with frangipane
) Thanks for sharing such a wonderful treat!
That looks so gorgeous! I feel like I was actually there!
What a wonderful memory to be baking alongside your mother in law in italy! Gorgeous picture of those rolling hills. Was that your view?
This galette looks amazing. I still have yet to make one of those!
Thanks to your pictures making a Galette doesn’t seem as terrifying as I thought. Great job.
Ok that’s it, I’m moving to Florida and stealing every dessert you make! I LOVE frangipane and haven’t had it in forever. And I loooove apples. But apples + frangipane = pure delicious Italian love!
I would devour your gorgeous galette in 5 seconds, it looks AMAZING. So stunning!
hi Lora
that Apple Galette looks so delicious!!! I was going to say it looked like a Crostata but I was afraid what spell check might do!
Dennis
What a wonderful story! I really pictured myself there with you in Italy… And the galette looks beautiful.
ah… what a wonderful galette. I wish I was eating a slice of that galette now and looking out to that beautiful scenery.
What a lovely post to read on such a gloomy, rainy day here. It was a relaxing, warm, and delicious moment visiting you here today, Thanks and I hope you’re having a nice week;-)
This galette sounds just divine! I love frangipane! And using lemoncello is such a great idea! Thanks for sharing! and enjoy the wonderful weather in Italy!!!
What a great way to use up my Limoncello, this sounds soo good:)
Mmmmmm frangipane!!
This looks so pretty, I love the rustic feel to it. I bet this would be amazing warm with some vanilla ice cream
Lora, I’m a huge fan of frangipane and paired with apples is just delightful!
This Frangipane looks amazing Lora! I’ve never tried making one before, but def need to try. I always love your photos of Italy too!
This must be delicious with cream cheese. So pretty!
It sounds like such a wonderful time in Italy and this dessert is a perfect accompaniment for your memories of it.
This is such a pretty dessert – turned out beautifully!
Gorgeous! I always love the rustic looking tarts like this! Makes me want to dive in even more.
thanks for sharing this recipe looks beautiful and i can’t wait to make it have have this beauty in my home!
thanks for sharing this recipe looks beautiful and i can’t wait to make it have have this beauty in my home!
thanks for sharing this recipe looks beautiful and i can’t wait to make it have have this beauty in my home!
thanks for sharing this recipe looks beautiful and i can’t wait to make it have have this beauty in my home!
for the last two days the weather warmed up a lot and it feels like summer is coming shortly. after reading your post I want summer days tomorrow. oh, how i miss the sunny days.
i never made galette dough using cream cheese, interesting idea. thanks for sharing.
hope you’ll have a wonderful weekend
Lora, that’s absolutely fantastic. Yes, I’ll be making it too. Any kind of appley piey thing works with me.
You made me nostalgic Lora. And you totally made me craving for a gallette! I would definitely put the limoncello and not the lemon juice with the apples…limoncello makes everything better…kind of like nutella hehe
This looks phenomenal. I love apples and the combining it with frangipane is a wonderful idea! Wish I was eating it in Italy!!
I love learning with you, it always ends up tasty great!