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Apple & hazelnut frangipane galette
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Apple tart with caramelized brown sugar, hazelnut frangipane, and buttery crispy pastry.
Ingredients:
  • 100g butter, at room temperature
  • 100g (1/2 cup, firmly packed) brown sugar
  • 1 egg
  • 100g (1 cup) hazelnut meal
  • 40g (1/4 cup) plain flour
  • 2.50 gm ground cinnamon
  • 40.00 ml Frangelico
  • 2 sheets frozen butter puff pastry, just thawed
  • 3 Fuji apples, very thinly sliced crossways
  • 21.00 gm lemon juice
  • 55g (1/4 cup) caster sugar
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat the oven to 220C (200C fan forced) and prepare 2 baking trays by lining them with baking paper.
  • In a bowl, use electric beaters to whip the butter and sugar until light and creamy. Mix in the egg until combined. Stir in the hazelnut meal, flour, cinnamon, and Frangelico until well mixed.
  • Lay out the pastry sheets on the trays. Use a fork to pierce the pastry, leaving a 2cm border. Spread the frangipane over the pastry, ensuring a 2cm border.
  • Place the apple slices on top of the frangipane and gently brush them with lemon juice. Sprinkle evenly with 1 tablespoon of caster sugar. Bake for 20 minutes, swapping trays halfway, until the pastry is puffed and the apple is lightly golden.
  • Sprinkle the tarts with the remaining sugar, then caramelize using a blowtorch. Serve warm or at room temperature with ice cream.

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