Apple Galette

A delightful take on this French favourite.

Full preparation

  1. Preheat the oven to 220°C/fan 200°C/gas mark 7.

  2. Mix the almonds, icing sugar, rosewater and 1 tbsp water together in a bowl to create a frangipane mix.

  3. 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 a baking tray and prick all over with a fork to within 1cm of the edge. Put in the fridge to chill.

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

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

  6. Lower the oven to 200°C/fan 180°C/gas mark 6 and bake for 15-20 minutes until the pastry has puffed up and the frangipane is golden.

  7. When the galette is ready, dust with a little icing sugar and serve with cream or ice cream.

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