Pink Lady® apple Galette with Vanilla Chantilly Recipe

40 mins to prepare // 20 mins to cook // Serves 6


  • 100g Ground almonds
  • 60g Icing sugar sifted
  • 2 Tablespoon rosewater
  • 1 Pack ready rolled puff pastry (at room temp)
  • 4 Pink Lady® apples (each quartered and cored)
  • 1 Tablespoon English runny honey warmed
  • Icing sugar to dust
  • 300ml Double cream
  • 1 Tablespoon icing sugar sifted
  • 1 vanilla pod split length ways with seeds scraped out

Full preparation:

  1. Preheat the oven to 220C/fan oven 180c.
  2. Mix the almonds, icing sugar, rosewater and 1 tbsp water together in a bowl to create a frangipane mix.
  3. 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.
  4. Cut each apple quarter into 3 wedges and toss in a bowl with the warmed honey.
  5. Spread the frangipane paste to within 1cm of the edge of the pastry. Arrange the apple wedges on top and bake for 10 minutes.
  6. Lower the oven to 200C/fan oven 170c and bake for 15-20 minutes until the pastry has puffed up and the frangipane is golden.
  7. Meanwhile make the Chantilly cream. Whisk the cream, icing sugar and vanilla together, chill until ready to serve.