A fruit galette is hands down my favorite dessert to make and eat. It has all the delicious elements of a pie: flaky, crisp crust, and tender baked fruit but without the labor. The contrast between tart juicy apples, flaky crisp crust, and sweet frangipane of this hidden rose apple hazelnut frangipane galette is so delicious. This post has been sponsored by Calphalon. All thoughts and opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.
Every fall I look forward to the arrival of hidden rose apples and literally jumped for joy when they finally came. Without fail the first dessert that I make is an apple galette and couldn’t be more excited to partner with Calphalon to share the recipe for this delicious hidden rose apple hazelnut frangipane galette with you.
To make this galette, I started with the pastry dough. Flour, ground hazelnut, powdered sugar, and butter came together in minutes with the help of an apple vinegar water mixture and my trusty food processor. Adding vinegar to the dough helps tenderize it by inhibiting gluten formation, makes it easier to work it, and creates a flaky crust. Once the dough came together, I let it rest in the fridge for an hour for the gluten to relax before rolling it out. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked. You can also freeze the leftover dough for a month for an impromptu baking adventure.
While the dough is resting, I worked on getting the apple slices ready. With the help of my Calphalon® Contemporary™ SharpIN™ Nonstick knives, my kitchen prep has become more efficient. Using my Calphalon parer I peeled 2 pounds of apples in a matter of minutes. Beneath its yellow tan skin, the hidden rose apple has a beautiful pink flesh with sweet tart flavor resembling strawberry lemonade.
Next I worked on slicing the apples to about ⅛ of an inch using my Calphalon Santoku knife. A santoku knife is a great all purpose knife that’s perfect for slicing, chopping, and dicing. This knife is crazy sharp with an innovative design of a nonstick coating for superior food release. Once cut, the apple slices slid back onto the board instead of sticking to the sides. They went into a bowl with lemon juice, sugar, and cornstarch until ready to use.
A set of quality knives is a kitchen essential whether you’re a world-class chef or a novice home cook. The Calphalon® Contemporary™ SharpIN™ Nonstick 13-Piece Cutlery Set has been a game changer in making my food prep much more efficient whether I’m using the knives for cutting, dicing, or chopping. I love the built-in ceramic sharpeners that automatically sharpen the knives with every use. Made with fully forged, high-carbon, German no-stain steel, you can feel the superior quality of these knives. No more dull knives that take forever to prep food.
With its free-form nature, you can shape a galette anyway you like--round, square, or rectangular. I went with a rectangular shape so I could fit in as many apple slices as possible. When you’re feeding a big crowd, this shape is ideal. I rolled out the pastry dough to about 10 by 14 inches and ⅛ inch thick.
For a galette, my go to filling is a thin layer of frangipane to enhance the flavor of the apples. I always have a jar in the fridge ready for tarts, galettes, and bostock. Hazelnut is one of my favorites in addition to almond and pistachio. If you’re not into frangipane, a layer of your favorite jam is a good alternative.
Sliced apples were placed on top of the frangipane and the pastry dough folded over. If the dough tears, just patch it up. No need for perfection. I find that all the imperfections of a galette give it character. Rustic, messy, and fun!
Finally an egg wash and a sprinkling of turbinado sugar lent a beautiful golden color and texture to the crust.
After 50 minutes in the oven at 375 degrees F, you get a show stopping galette. The hidden rose apples maintained their brilliant color.
A generous sprinkling of powdered sugar is all you need before cutting into this galette.
Cut this hidden rose apple hazelnut frangipane galette into squares and eat out of your hand like a slice of pizza and you’ll feel like you’re in a French bakery enjoying the most delectable treat. No need for plates or any utensils. Or serve the slices warm with a few scoops of vanilla ice cream and you’ll be in pastry heaven. The latter is my favorite way to eat most baked goods!
A fruit galette is hands down my favorite dessert to make and eat. It has all the delicious elements of pie: flaky, crisp crust, and tender baked fruit but without the labor and confine that a pie requires. I love the contrast between tart juicy apples, flaky crisp crust, and sweet frangipane of this hidden rose apple hazelnut frangipane galette. This galette was gone in a day and you can count on it being on repeat until apple season is over!
For more fall dessert recipes, check out these recipes: pumpkin olive oil bundt cake, red kuri squash tarts, salted caramel quince tarte tatin, and Dutch apple pie.
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
Hidden rose apple hazelnut frangipane galette
Equipment
- Food processor
Ingredients
Hazelnut pastry
- 1 ¼ cup all purpose flour
- ½ cup hazelnut flour
- ¼ cup powdered sugar
- 1 stick of unsalted butter, cubed
- ¼ teaspoon salt
- ¼ cup ice water
- 1 tablespoon distilled vinegar
Hazelnut frangipane
- ¾ cup hazelnut flour
- ½ stick of unsalted butter
- 1 small egg
- ½ cup powdered sugar
- 2 tbsps all purpose flour
- 1 tablespoon vanilla extract
- 1 tablespoon rum
Tart filling
- 2 pounds of apples, peeled, cored, and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 small egg, lightly beaten
- a pinch of salt
- 2 tbsps turbinado sugar
Instructions
- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds.
- In a small bowl, whisk together iced water and vinegar.
- With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form. You should still be able to see small pieces of butter in it.
- Transfer the dough to a floured surface and form the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- With a non-stick pan over medium-low heat, place the hazelnuts in the pan and move them around until they become fragrant and slightly golden brown. Keep a close eye on them as they burn easily.
- Let them cool, then rub the hazelnuts with a clean and dry dish towel, removing as much of the skin as possible.
- In a food processor, pulse the hazelnuts until finely ground.
- Add flour, butter, sugar, egg, vanilla, and rum and process until creamy. Transfer the hazelnut to a tight lidded container and refrigerate until until ready to use.
- Peel, halve and core the apples and slice them crosswise ⅛ inch thick.
- Combine sliced apples, sugar, lemon juice, and cornstarch, in a large bowl. Gently fold to coat apples.
- On a lightly floured work surface, roll out the pastry to a 10-by-14-inch rectangle and transfer to a large rimmed baking sheet.
- Spread about ¾ cup of frangipane over the rolled out dough, leaving the edges free from filling, about 1 ½" border.
- Arrange apple slices on top of dough, leaving a 1 ½" border around the edge.
- Fold the edge nearest to you towards the center. Rotate sheet plan slightly and repeat, until all edges are folded over the apples to create a 1-inch border.
- Transfer the galette to the freezer for 15 minutes while you preheat the oven to 375°F.
- Whisk together the egg with a pinch of salt in a small bowl. Brush the edges of the tart with the egg wash, then sprinkle with turbinado sugar all over the tart.
- Bake the galette for about 55-60 minutes until the pastry is nicely golden brown and crisp and all of the apples are tender.
- Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
Cathy Kearns
Thank you for this amazing recipe! I learned 2 things. Apple cider vinegar - I always smelled it in store bought pie crusts - that’s why I didn’t buy them. Didn’t know it relaxes the gluten. The other great thing I Leary’s out is these gorgeous apples. I’ve seen the brown skins and passed - never again! Are they available everywhere? Thanks again for the info on Calphalon knives!
Vy Tran
Hi Cathy! These apples are usually available from November until end of January. I'm not sure where you live but these hidden rose apples mainly come from Oregon (https://www.dragonberryproduce.com/hidden-rose-apples) and other red flesh varieties like lucy rose apples (https://www.chelanfresh.com/lucy-apple/) from Washington. Certain stores like Whole Foods, Trader's Joe, and Sprouts carried them while in season. Most likely you'll have to wait until fall.
patricia deston
Delicious, only issue: Instruction 12 tells you to spread 3/4 of the frangipane... but what do you do with the rest? Did I miss something?
Vy Tran
Hi Patricia! I'm so glad you enjoyed it! We usually save the extra for bostock and making other tarts. I will add that to the note.
patricia deston
I've never heard of Bostock! How exciting I'll have to give it a try - but I'm such a hog I can't imagine a scenario in which I'd have stale brioche in the house. 🙂
Vy Tran
Patricia I have two bostock recipes on the blog, this original one https://beyondsweetandsavory.com/bostocks-brioche-toasts-with-orange-syrup-and-almond-frangiapne/ and a meyer lemon one. I'm currently working on a fig bostock. Hope you'll like it!