for 8 pieces

Diced apple

1 tbsp	butter
1	sour apple xx
½ tsp	bourbon vanilla powder
1 tbsp	lemon juice
1 tbsp	water

Filling

40 g	butter, soft
50 g	sugar
2 pinch	salt
1	egg
80 g	shelled ground almonds
½ tbsp	Maizena cornflour

Galettes

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1	almond
1	egg, beaten

How it's done

Diced apple

Heat the butter in a pan. Add the diced apple and vanilla, cook for approx. 5 mins. Add the lemon juice and water, cover the apple and simmer for approx. 5 mins. until just soft, leave to cool.

Filling

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg, continue to beat for approx. 3 mins. until the mixture becomes lighter in colour. Mix the almonds and cornflour, stir in together with the diced apple.

Galettes

Cut out 16 circles (each approx. 8 cm in diameter) from the pastry. Place half of the circles on a baking tray lined with baking paper, prick firmly with a fork. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Press the almond (king) into the filling of one of the circles. Brush the edges of the pastry with a little egg, place the remaining pastry circles on top and press the edges down firmly. Brush the galettes with a little egg, cover and chill for 30 mins. Brush the galettes once more with the remainder of the egg. Using a sharp knife, score the top with wavy lines but do not cut all the way through.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, slide the galettes onto a cooling rack and leave to cool completely.

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