Apple Galette with Vanilla Chantilly

A delightful take on this French favourite.

Full preparation

  1. Preheat the oven to gas mark 7/220C/fan oven 180. Mix the almonds, icing sugar, rosewater and 1 tbsp water together in a bowl to create a frangipane mix.

  2. Unroll the pastry onto a floured surface. Roll gently width ways to widen the pastry slightly so it becomes wide enough to allow you to cut a circle around a dinner plate. Carefully transfer the circle onto the baking tray and prick all over with a fork to within 1cm of the edge. Put in the fridge to chill.

  3. Cut each apple quarter into 3 wedges and toss in a bowl with the warmed honey.

  4. Spread the frangipan to within 1cm of the edge of the pastry. Arrange the apple wedges on top and bake for 10 minutes.

  5. Lower the oven to gas mark 6/200C/fan oven 170 and bake for 15-20 minutes until the pastry has puffed up and the frangipane is golden.

  6. Meanwhile make the Chantilly cream. Whisk the cream, icing sugar and vanilla together, chill until ready to serve.

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