Pink Lady Apple Galette with Vanilla Chantilly

A light & fruity Spring dessert.

Serves: 6


  • 100 g Ground almonds
  • 60 g Icing sugar sifted
  • 2 tbsp Rosewater
  • 1 Pack ready rolled puff pastry, at room temp
  • 1 Large baking tray
  • 4 Pink Lady apples, each quartered and cored
  • 1 tbsp English runny honey warmed
  • Icing sugar to dust
  • —-For the Chantilly cream—-
  • 300 ml Double cream
  • 1 tbsp Icing sugar sifted
  • A length ways split vanilla pod seeds, scraped out


1. Preheat the oven to Gas mark 7/220C/fan oven 180. Mix the almonds, icing sugar, rosewater and 1tbsp water together in a bowl to create a frangipane mix.

2. Unroll the pastry onto a floured surface. Roll gently width ways to widen the pastry slightly so it becomes wide enough to allow you to cut a circle around a dinner plate. Carefully transfer the circle onto the baking tray and prick all over with a fork to within 1cm of the edge. Put in the fridge to chill.

3. Cut each apple quarter into 3 wedges and toss in a bowl with the warmed honey.

4. Spread the frangipan to within 1cm of the edge of the pastry. Arrange the apple wedges on top and bake for 10 minutes. Lower the oven to Gas mark 6/200C/fan oven 170 and bake for 15-20 minutes until the pastry has puffed up and the frangipan is golden.

5. Meanwhile make the Chantilly cream. Whisk the cream, icing sugar and vanilla together, chill until ready to serve.

6. When the galette is ready, dust with icing sugar and serve with the Chantilly cream.

Play the below video to see a step by step guide on how to make this great Spring dessert:


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