Apple Galette de Rois

I love to make one of these traditional French galettes, but wanted to make it a bit different so added some apples.

You need: 2 packs of puff pastry, 3 eating apples, 200g crème fraîche, 200g ground almonds, 100g caster sugar + 40g, 3eggs and 1 egg yolk

Preheat oven 220C/gas7                 A baking tray

Cut the apples up into small cubes and put into a pan with the 40g of sugar. Caramelise for about 10 mins. Add 1 tbspn of the cream and mix together.
In a bowl mix together the rest of the cream and the 100g of sugar, the ground almonds and eggs. Put this in the fridge for 10 mins.
Roll out the pastry sheets. Cut out 2 large circles [I used a large dinner plate]. Put one of the circles on the baking tray and cover with the apples. If you have one, put a bean or little fêve in then spoon over the almond mixture. Cover with the second circle of pastry and pres the edges together.
Dilute the egg yolk with 1 tbspn water then brush over the pastry. Make a pattern on top using the sharp point of a knife.
Bake for 25 mins.

The addition of the apples gave another layer of flavour. I liked the pastry then the soft apple, the almondy frangipane and the final pastry layer. A good galette, but I think I prefer it made in the traditional way.


Suelle said…
Apples sounds like a nice addition to the frangipane (BTW - you haven't put the almonds into the ingredients list).

I made Rick Stein's version, with cherries, one year, and I think adding apricots would be good too.

Happy New Year to you!
Jean said…
Every year I intend to make one of these but never have. I like the idea of adding some apples, looks delicious.
Snowy said…
Thank you Sue., have added the almonds. Apricots sounds a good addition too.
Back in the days when I used to buy a galette des rois at this time of year I'd always get an apple one if I could find such a thing. It was always my preferred filling although I've never made one myself. It sounds like a very good version to me. Come to think of it, I've never been the one to find the fève. How unfair is that?

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