Apple and Frangipane Galette

Because I love almonds and apples I knew this recipe would be perfect to go along with the slight chill in the air and hazy clouds that blanketed the sky. Apples always remind me of fall and make me feel comforted, and what better pairing than sweet almonds with tart apples.

 I pulled the galette out of the oven and was greeted with the delicious scent of caramelized apples. The top was a lovely golden brown that glistened from the butter and sugar. This is just the right thing to enjoy on a fall evening. 


Apple and Frangipane Galette
Serves 6-8
Adapted from Room for Dessert


6 apples, peeled, cored, and sliced into 1/2-inch thick slices
About 9 ounces galette dough
1 cup frangipane
2 tablespoons butter, melted
3 tablespoons sugar


Preheat oven to 375. Line a baking sheet with parchment paper. On a lightly floured surface, roll dough into a circle approximately 14 inches in diameter. Transfer to prepared baking sheet. Smear frangipane over dough, leaving a 2-inch border. Arrange apple slices over frangipane. Fold dough back over apples and brush with melted butter. Sprinkle 2 tablespoons sugar over crust and 1 tablespoon over apples. Bake for 1 hour. Cool and serve with creme fraiche and a drizzle of Calvados.