Pink Lady Apple Galettes with Vanilla Chantilly
By Pink Lady
Published on 04 November 2022
A very easy yet impressive dessert with exotic almond and rose water scented frangipane hidden under the apple. This is equally good with vanilla ice cream scooped on top, melting as it hits the hot apples. Use a 15cm fluted tart tin to stamp out the circles or a cookie cutter.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 2 tbsp of english runny honey, warmed
- 80 g of icing sugar, plus extra to dust and 1 tbsp for the Chantilly cream
- 500 g of puff pastry
- 150 ml of double cream, for the Chantilly cream
- 0.5 vanilla pod, split lengthways and seeds scraped out
- 100 g of ground almonds
- 4 pink lady apples
Method
Step 1
Preheat the oven to 22C/180C Fan/Gas 7. Mix the almonds, icing sugar and 3 tbsp of rosewater in a bowl to create a frangipane mix. If not including the rosewater, substitute this with 3 tbsp of water.Step 2
Cut the pastry into 4 pieces and roll out one at a time to a shape large enough to take a 15cm fluted or plain round cutter. Stamp out the circles and put on the baking tray and prick all over with a fork to within 1cm of the edge. Put in the fridge to chill.Step 3
Cut each apple quarter into 3 wedges and toss in a bowl with the warmed honey.Step 4
Divide the frangipane between each pastry cricle and spread to within 1cm of the edge. Arrange the apple wedges on top and bake for 10 minutes. Lower the oven to 200C/170 Fan/Gas 6 and bake for 13-15 minutes or until the pastry has puffed up and the apple is tinged golden in parts.Step 5
Meanwhile make the Chantilly cream. Whisk the cream, icing sugar and vanilla together, chill until ready to serve.Step 6
When the galettes are ready dust with icing sugar and serve with the Chantilly cream.