Apple & hazelnut frangipane galette

Appetizing Apple & hazelnut frangipane galette Recipe

The tart apples, carmelised brown sugar and nutty flavours of hazelnut frangipane complement the crunchy texture of the buttery pastry.
Apple & hazelnut frangipane galette
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 8 person.


  • 100g butter, at room temperature

  • 100g (1/2 cup, firmly packed) brown sugar

  • 1 egg

  • 100g (1 cup) hazelnut meal

  • 40g (1/4 cup) plain flour

  • 1 tsp ground cinnamon

  • 2 tbs Frangelico

  • 2 sheets frozen butter puff pastry, just thawed

  • 3 Fuji apples, very thinly sliced crossways

  • 1 tbs lemon juice

  • 55g (1/4 cup) caster sugar

  • Vanilla ice-cream, to serve


  • Step 1

    Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper.

  • Step 2

    For frangipane, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Add the hazelnut meal, flour, cinnamon and Frangelico and stir to combine.

  • Step 3

    Place a sheet of pastry on each prepared tray. Prick pastry with a fork, leaving a 2cm border around the edge. Spread the frangipane over each pastry sheet, leaving a 2cm border around the edge.

  • Step 4

    Arrange the apple slices over the frangipane and lightly brush with lemon juice. Sprinkle with 1 tbs of the caster sugar. Bake, swapping trays halfway through cooking, for 20 minutes or until pastry is puffed and apple is light golden.

  • Step 5

    Sprinkle tarts with remaining sugar. Use a blowtorch to caramelise. Serve warm or at room temperature with ice-cream.

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