- 3 Tbsp. unsalted butter (room temp)
- 1/3 cup honey
- 1 Tbsp. finely chopped fresh rosemary
- 1/3 cup almond meal (finely ground almonds)
- 1 pinch kosher salt
- 1/4 tsp. vanilla
- 1 large egg
- 1 sheet puff pastry dough (thawed until workable)
- 1 pound baking apples (peeled, cored, and thinly sliced)
- 1 pound pears (peeled cored and thinly sliced)
- 1 Tbsp. melted butter
- 1 Tbsp. sugar
- 1/4 cup honey
- 1 sprig rosemary
Preheat the oven to 400 degrees.
Mix together the frangipane ingredients in a food processor, set aside.
Lightly flour a work surface and roll out your puff pastry dough to allow several inches of overhang once placed in your tart pan (because of its rustic, free-form nature, this recipe works for either an 8-inch or 9-inch 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 or simply layer them. Take the overhanging crust and fold it gently inward to cover the edges of the apple slices, arranging it into folds as needed.
Brush the exposed fruit and puff pastry with the melted butter and sprinkle both lightly with the sugar. Bake until the fruit browns at the edges and the crust is becoming golden, about 45 minutes. (Cover with foil if pastry is getting too dark.)
Shortly before the galette has finished baking, take the 1/4 cup honey and place it in a saucepan with the rosemary. Heat it gently, so that the honey becomes runny and infused with the rosemary flavor (don’t let it come to a rolling boil or it’ll reduce to an un-pourable thickness). Remove the rosemary out with a fork and drizzle the infused honey over the apples.
Serve alone or with vanilla gelato or ice cream.