Apple & hazelnut frangipane galette

The tart apples, carmelised brown sugar and nutty flavours of hazelnut frangipane complement the crunchy texture of the buttery pastry.


Ingredients 


Equipment

•  You will need electric beaters/mixer and a blowtorch for this recipe.

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
•  1 tsp ground cinnamon
•  2 tbs Frangelico
•  2 sheets frozen butter puff pastry, just thawed
•  3 Fuji apples, very thinly sliced crossways
•  1 tbs lemon juice
•  55g (1/4 cup) caster sugar
•  Vanilla ice-cream, to serve

Method

Step 1
Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper.
Step 2
For frangipane, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Add the hazelnut meal, flour, cinnamon and Frangelico and stir to combine.
Step 3
Place a sheet of pastry on each prepared tray. Prick pastry with a fork, leaving a 2cm border around the edge. Spread the frangipane over each pastry sheet, leaving a 2cm border around the edge.
Step 4
Arrange the apple slices over the frangipane and lightly brush with lemon juice. Sprinkle with 1 tbs of the caster sugar. Bake, swapping trays halfway through cooking, for 20 minutes or until pastry is puffed and apple is light golden.
Step 5
Sprinkle tarts with remaining sugar. Use a blowtorch to caramelise. Serve warm or at room temperature with ice-cream.


Nutrition

Energy 2188kJ	Fat saturated 10.80g
Fat Total 32.60g	Carbohydrate sugars 27.00g
Carbohydrate Total 51.70g	Dietary Fibre 3.70g
Protein 6.00g	Cholesterol 47.00mg
Sodium 178.00mg

All nutrition values are per serve.

Source:

http://www.taste.com.au/recipes/37528/apple+hazelnut+frangipane+galette?ref=collections,french-recipes