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An apple galette with a couple of slices cut ready to be served.

Apple Frangipane Tart (Hazelnut Galette)

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A rustic apple frangipane tart with a creamy hazelnut filling and tender baked apples, wrapped in a buttery free-form crust. It comes together in just over an hour, with most of that being hands-off baking time. Simple to make, elegant to serve.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 Slices
Course: Brunch, Dessert

Ingredients
  

For the Crust
  • 1 ¼ cups all-purpose flour 150g
  • 1 tbsp granulated sugar 12g
  • ½ tsp salt 3g
  • ½ cup cold unsalted butter cubed (115g)
  • 3 –4 tbsp ice water 45–60ml
For the Hazelnut Cream
  • ½ cup ground hazelnuts / hazelnut flour 60g
  • 2 tbsp granulated sugar 25g
  • 2 tbsp unsalted butter softened (28g)
  • 1 egg yolk
  • ½ tsp vanilla extract
  • 2 tbsp heavy cream or milk 30ml
For the Apple Topping
  • 3 medium apples peeled, cored, thinly sliced
  • 1 tbsp granulated sugar 12g
  • ½ tsp cinnamon
  • 1 tsp lemon juice 5ml
Optional Serving
  • Vanilla custard or vanilla ice cream

Method
 

Make the Crust
  1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and cut it in until the mixture looks like coarse crumbs. Add ice water 1 tablespoon at a time until the dough just comes together. Shape into a disc, wrap, and chill for at least 30 minutes.
  2. Prepare the Hazelnut Cream
  3. In a small bowl, mix the ground hazelnuts, sugar, softened butter, egg yolk, vanilla, and cream until smooth and spreadable. Set aside.
Toss the Apples
  1. In another bowl, combine the sliced apples with sugar, cinnamon, and lemon juice.
Assemble the Galette
  1. Preheat oven to 400°F (200°C).
  2. Roll your chilled dough into a 12-inch circle and transfer to a parchment-lined baking sheet. Spread the hazelnut cream over the center, leaving a 2-inch border. Arrange the apples on top. Fold the edges of the crust over the fruit.
Bake
  1. Bake for 35–40 minutes, or until the crust is golden and the apples are tender. Let cool slightly before slicing.
Serve
  1. Serve warm with vanilla custard or ice cream.

Notes

  • Keep the butter cold for the flakiest crust - pop the dough back in the fridge if it softens.
  • Thin slices = pretty layering. A mandoline gives the cleanest look, but a sharp knife works too.
  • Use tart apples (Honeycrisp, McIntosh, Cortland) for best flavor balance.
  • Don’t skip chilling the dough - this prevents shrinkage and keeps the shape.
  • For extra shine, brush the apples with a little warmed apricot jam after baking.
  • Make ahead: The dough chills beautifully for up to 48 hours.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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