Apple, Roasted Hazelnut & Brown Butter Frangipane Galette
Last week I made a classic delicious apple pie with gorgeous Bramley apples. I had some leftover shortcrust pastry and I decided to make a quick galette. I had no idea that this little galette would turn out so incredibly delicious and hands down much tastier than the apple pie.
I was not planning on sharing this recipe with you but it is so tasty that I cannot hold it back! I don’t have any step by step pictures but trust me it’s easy to make and delicious.
Ingredients:
For the Pastry:
120g unsalted butter
45ml ice cold water
150g strong white bread flour
10g caster sugar
1 pinch of salt
For the Filling:
3 Braeburn apples (or other sweet apple variety)
1 squeeze of lemon juice
1 egg (+1 for egg wash)
80g of hazelnuts (no skin) + a few more to decorate
130g of butter
25g of flour
80g of light soft brown sugar
Demerara sugar for sprinkling
1 tbsp of apricot jam+ 2 tbsp of water
Step by Step
Brown Butter:
Place the butter for the filling (130g) in a deep pan and turn the heat up to medium high. Stir the butter while it melts
Keep stirring even when it starts foaming. After a bit you’ll see the colour changing as well as the smell. It will smell nutty and delicious
Set aside to cool down. You will need 80g of brown butter. The initial quantity of the butter is more but you’ll see that because part of the water has evaporated in the process you will be left with more or less the right amount: 80g
Pastry:
Now time to prep the pastry: Mix flour with salt and sugar in a big bowl
Cut the cold butter in cubes and rub it with your fingers in the flour until it's incorporated and looks like wet sand. If you are using a stand mixer mix the butter and flour with the paddle attachment.
Add the ice-cold water and bring the mixture together forming a ball. Don’t over-mix it, it is actually ok to be able to see little pieces of butter within the dough
Wrap the dough in cling film and let it rest in the fridge for 30min at least
Filling:
Core and thinly slice the apples. Put them in a bowl and sprinkle with a squeeze of lemon juice
Pre-heat the oven at 200 C and roast your hazelnuts for 15min. Keep an eye as they tend to burn easily. Let them cool down and blitz them until they are relatively fine but not powder like. I like to keep them a bit coarser as they give a nice texture.
In a bowl mix the 80g of brown butter with the soft brown sugar, flour, egg and ground roasted hazelnuts. you frangipane is ready!
Assembling & Baking:
Roll out your pastry between two sheets of parchment paper. This will make it easier and quicker.
When you have finished rolling it out remove one sheet of parchment paper and place it at the bottom of your baking tray. Dust the parchment paper with a bit of flour (this will help you achieve a crunchy bottom)
Take the parchment paper with the rolled-out dough and reverse it on the tray (the same way you would turn a frittata) then carefully remove the top parchment paper
Dust the top of the dough with a bit of flour, once again this will help you achieve a crunchy base
Roughly trim the edges of your pastry with a knife. You don't need it to be perfectly round, just try to get rid of very uneven edges
Now spread your frangipane cream on the base of your galette leaving an edge of roughly a couple of centimetres
Add your sliced apples on top of the frangipane
Now it's time to fold the edges of your pastry. Fold them covering part of the apples. You don't have to be very neat; this is a rustic galette
You can play around with the edge and try and add some 'movement' on the dough as this, once baked, will give you a nice crunchy crust
Put your assembled galette in the fridge for 40min (or until it becomes hard). Don’t skip this step if you want a nice crunchy result.
Beat the egg and brush the edges of the tart and sprinkle with Demerara
Bake at 200 C for 35-40 minutes
In a small pan melt the apricot jam with the water. Use this to brush the apples and make them look shiny
Decorate it with a few roasted hazelnuts
Let it cool down and enjoy with double cream or with a scoop of ice cream
Tips & Cheats
If you can’t find hazelnuts without the skin you can simply get rid of it by dipping them in boiling water with 2 tablespoon of bicarb. Let them in the boiling water for 5 minutes. Once you drain the water and they slightly cool down you will be able to peel them by hand very easily. Do this before roasting them.
Keep your pastry cool at all times. If at any point you feel the pastry starts to melt just take a break and let it rest in the fridge.