This apple galette with almond cream has turned out to be one of my favorite treats of all time.

I fell in love from the first time I saw her on the blog Zoe Bakes one of my favorite pastry chefs and although I bring you here my own version inspired her way of decorating the cake and that looks so pretty.

Even though it may seem very difficult for you, it's not. It is one of the easiest cakes to make and you only have to be patient and follow the steps one by one without in a hurry.

The most important thing for the dough is the temperature of the butter I know that other cakes put the butter at room temperature and that mix the dough with a blender instead of doing it by hand, but that makes the dough then even if it is just as good, it breaks easily, so try to do it as it is explained here and I promise you will no longer make the dough otherwise otherwise


For the dough:

  • 240g flour
  • 40g sugar
  • 1 teaspoons salt
  • 175g very cold unsalted butter (frozen is good), cut into chunks the size of a tablespoon
  • About 65ml of ice water: have more prepared just in case

For almond cream filling:

  • 120g ground almonds
  • 2 tablespoons unsalted butter, room temperature
  • 1 tablespoon all-purpose flour
  • 3 tablespoons sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract (optional)
  • 5 large apples, thinly sliced on a mandolin
  • 1 egg mixed with 1 tablespoon water)
  • 2 tablespoons sugar to sprinkle on top


For the dough the important thing is that the butter does not heat so you can either break it by knife, or with a cooking robot or with a dough mixer

There are many ways to cut the butter into the flour and I'll explain them to you:

  • with two knives - for this we put the flour, sugar salt and butter in a large bowl and with the help of two knives we cut the butter until we get very small pieces
  • an mass mixer – for this we put the flour, sugar salt and butter in a large bowl and with the help of a dough mixer we cut the butter until we get very small pieces
  • With the help of a thermomix or cooking robot that has blades – it is my favorite method because it is fast and simple – it only takes about 3-4 turbo hits of 1 second or engine at full power to get the butter to become very small pieces without getting hot. We pass the dough to a large bowl

Once we have a fat sand texture, we start gradually adding the water to the dough mixing with the hands until the dough forms a ball. At that moment we stopped kneading and formed a disc with the dough. Wrap in film paper and let it cool in the fridge

Once the dough is cold, sprinkle a little flour over the baking paper and put the dough. We spread the dough from the center of the dough from the center, adding a little flour so that the roller does not stick and turning the dough 1/4 back each time we stretch one side. So we'll get the dough to be round-shaped without sticking too much

For almond cream (it's similar to Frangipane but it does not carry lemon and contains more almonds), In a food processor, we mix the almond flour, flour, sugar and yolks until smooth. We spread over the center of the dough, leaving approximately a 5 cm edge on the outside uncovered with the cream. This cream will absorb the apple juices when roasted so that the dough will be crispy even below

Now we cut the apples. We prepare a large bowl with water and juice of a lemon, and we also leave the lemon inside This will prevent the apples from rusting and caught brown. Reserve.

We cut the apples in half and with a ball out, we take the heart. We take half an apple and with a mandolin we cut as thin slices as possible until we reach half (we will start with one of the corners so that the slices are room-shaped and with all the skin around). When we got to half the block, we stopped.

We take the group of apple slices and put it in the bowl with water and lemon.

We continue with the other half, and then with the rest of the apples.

Place the apples on the almond cream. The way to do this is to keep the amount of apple slices that come out for each room and place them so that none are equal to each other so that then there is a nice look, but of course you can do it as you want.

Fold the curb that we have left unfilled over the apples and freeze the cake for at least half an hour.

Heat the oven to 215 degrees with hot air. After half an hour, we paint the bark with the beaten egg and sprinkle the sugar over the bark and apples.

We baked for 20 minutes at 210 degrees at medium altitude with hot air, and then lowered the temperature to 175 and baked another 25 minutes or until the apples are tender (if the cake was completely frozen overnight then we baked 5 more minutes).

Let it cool to room temperature before changing the galette to a plate and that's it!

Tips and Tricks

  • Accompany some ice cream, yogurt or some semi-assembled cream
  • You can make and freeze the cake overnight. I had to do it because I ran out of light and opted to freeze it and bake it the next day and it worked great. You can also make and freeze it for days and bake it the day that suits you
  • Preparation time: 10 minutes plus 30 minutes of rest of the dough plus 45 minutes of baking
  • Difficulty: easy
  • Servings: 10

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