What do you do when you have a handful of apples you somehow didn’t eat for your snacks last week, puff pastry leftover from online classes and a tiny amount of almond flour that you need to use up so you don’t see the bag in the pantry and think it’s full and realise you’ve run out just when you need it? Why, you take 30 minutes to whip up a Puff Pastry Apple Galette with Almond Cream, that’s what!
Almond cream or crème d’amande as it’s known in French, is a fabulously useful cream used in many pastry treats – almond croissants, galette des rois and fruit tarts, just to name a few. It’s different to frangipane though many people use the names interchangeably (frangipane is the almond cream with pastry cream folded through to lighten it up) and a lot faster (and easier) to make which is a win in my books!
Because it’s a sturdy paste, it’s the perfect vehicle to hold fruits on top of pastry, even in a free-form rustic tart like this one. Though you CAN lay this puff pastry in a tart pan to make it a bit neater, I kind of love the rustic nature of a piece of puff pastry rolled, slathered with almond cream and topped with fruit. Here, I’ve used apples as that’s what I had on hand but lots of other fruits would work too (apples are great because you can use them all year round!). I left the skins on because it was such a pretty colour but you can peel the apples if you like. As there isn’t a lot of sugar in the almond cream, the melted butter/ raw sugar pre-bake and swoosh of jam to glaze post bake are definitely not steps to miss. This is a pretty perfect dessert if you ask me If I do say so myself) – easy to make, pretty to look at and just sweet enough!
for the almond cream:
Make the almond cream:
Assemble and bake the galette:
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