- 2 Tbsp butter, softened to room temperature
- 3 Tbsp honey
- 1 Tbsp finely-chopped fresh rosemary
- 1/3 cup ground almonds
- pinch salt
- 1/4 tsp vanilla
- 1 egg
- To Finish:
- 1 unbaked pie crust
- 4-5 apples (~2 lbs), a tart variety like Granny Smith, peeled, halved and cored, and thinly sliced (I like to keep the slices together in the apple-half shape, and just fan them slightly onto the crust)
- 1 Tbsp butter, melted
- 1 Tbsp sugar
- 1/4 cup honey
- 1 sprig rosemary
DirectionsPreheat the oven to 400 degrees.
Mix together the frangipane ingredients (this is a snap in a food processor, but you can easily mix it by hand if you take care to finely mince the rosemary). Set aside.
Roll out the crust to a few circle with a diameter a few inches larger than your tart pan. Ease it gently into the pan, and spread the frangipane evenly over the base (just the base, not the overhang). Lay the apples on top, fanning the slices slightly and arranging them in whatever design you like. Take the overhanging crust, and fold it gently inwards to cover the edges of the apple slices, arranging it into folds as needed. Brush the exposed apples and crust with the melted butter, and sprinkle both lightly with the sugar. Bake until the apples brown at the edges and the crust is becoming lightly burnished, ~45 minutes.
Shortly before the galette has finished baking, take the remaining scant 1/4 cup honey and place it in a saucepan with the rosemary. Heat it gently, so that the honey becomes runny and infuses with the rosemary flavor (don't let it come to too much of a boil, or it'll be reduced to an unpourable thickness). Fish the rosemary out with a fork, and drizzle the infused honey over the apples. Serve.