A delightful take on this French favourite.
Full preparation
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Preheat the oven to 220°C/fan 200°C/gas mark 7.
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Mix the almonds, icing sugar, rosewater and 1 tbsp water together in a bowl to create a frangipane mix.
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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.
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Cut each apple quarter into 3 wedges and toss in a bowl with the warmed honey.
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Spread the frangipane to within 1cm of the edge of the pastry. Arrange the apple wedges on top and bake for 10 minutes.
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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.
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When the galette is ready, dust with a little icing sugar and serve with cream or ice cream.
