Apple Galette with Vanilla Chantilly Recipe

A delightful take on this French favourite.  

<h1>Apple Galette with Vanilla Chantilly Recipe</h1>
  • 40 mins to prepare

  • 20 mins to cook

  • Serves 6

Ingredients

  • 100g - Ground almonds
  • 60g - Icing sugar sifted
  • 2 - Tablespoon rosewater
  • 1 - Pack ready rolled puff pastry (at room temp)
  • 4 - Pink Lady® apples (each quartered and cored)
  • 1 - Tablespoon English runny honey warmed
  • 1 - Icing sugar to dust
  • 300ml - Double cream
  • 1 - Tablespoon icing sugar sifted
  • 1 - A length ways split vanilla pod seeds scraped out

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

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1387? We’d love to see!

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