Apple and Almond Galette with Honey Whipped Cream

A rustic, free-form apple tart with a flaky crust and a sweet almond filling, perfect served alongside a fresh dollop of honey whipped cream.

  • Cook Time: 33 minutes
  • Total Time: 33 minutes
  • Yield: one 12" galette 1x




  • 4 3/4 ounces (1 1/8 cups, spoon and level) all-purpose flour
  • 3 1/8 ounces (3/4 cup, spoon and level) whole wheat pastry flour
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 ounces (3/4 cup) unsalted butter, frozen
  • 4 1/2-5 ounces (9-10 tablespoons) ice water
  • 1/2 teaspoon almond extract

Filling & Assembling

  • 4 ounces almond paste
  • 7/8 ounce (1/4 cup) sliced almonds
  • 1 1/2 tablespoons corn starch
  • flour, for dusting
  • 3-4 medium apples, peeled, cored, and thinly sliced*
  • 3 tablespoons raw (demerara) sugar

Glaze and Garnish

  • 2 tablespoons salted butter, melted
  • raw (demerara) sugar, for sprinkling

Honey Whipped Cream

  • 8 1/4 ounces (1 cup) heavy cream
  • 2 tablespoons honey



  1. In a bowl, whisk together the all-purpose flour, pastry flour, sugar, and salt. Using the large-hole side on a box grater, grate the butter into the mixture and toss until coated in flour and well-dispersed. Add 4 1/2 ounces (9 tablespoons) ice water and almond extract and fold in just enough to bring everything together into a single ball of dough, using hands as needed and adding the remaining 1/2 ounce (1 tablespoon) ice water if necessary. Dough should be soft but not too sticky; be careful not to overwork. Wrap in plastic wrap and refrigerate for at least an hour before assembling galette.

Filling & Assembling:

  1. Using the same method as described for the butter, grate almond paste into a small bowl. Add almonds and corn starch and toss to combine.
  2. Lightly flour a sheet of parchment sized to fit a standard baking sheet. Flour surface of dough lightly and roll out on parchment to a 14" square, adding more flour as needed to prevent sticking. Scatter almond mixture on top leaving a 1 1/2" clear border around the perimeter. Arrange apple slices in rows over almond mixture and sprinkle with raw sugar. Fold dough around edges of galette, slightly overlapping outer layer of fruit and pleating dough at corners.
  3. Transfer galette with parchment to baking sheet and freeze for about 10 minutes. Meanwhile, preheat oven to 400ºF.

Glaze and Garnish

  1. Just before baking, brush galette crust with melted butter and sprinkle with raw sugar.
  2. Bake in preheated oven for 30-35 minutes, until crust is golden. Let cool on baking sheet for about 10 minutes, and then careful transfer to a wire rack until ready to serve. Galette is best served freshly baked, either warm or at room temperature, but any leftovers can be wrapped in plastic wrap or kept in an airtight container in the refrigerator. Serve with honey whipped cream if desired.

Honey Whipped Cream

  1. In the bowl of a stand mixer fitted with the wire whip attachment (or using a bowl and handheld electric mixer), beat the cream on medium-high speed until thickened. Add honey and continue to beat just until cream holds its shape, making sure honey gets smoothly incorporated.


*I used Pink Lady apples, but any fairly sweet, crisp apple should work well here.