Apple and Blueberry Galette Recipe

For the Frangipane

1. Beat the butter, sugar, and vanilla seeds together until the butter has turned pale and creamy. Add one egg at a time, whisking until each is fully incorporated before adding another.
2. Once all the eggs are incorporated, use a large metal spoon to fold in the almonds until well mixed. Use as directed in the recipe.

For the Apple and Blueberry Galette

1. Preheat the oven to 200 ºC (400 ºF).
2. Roll out the dough into a 35 cm (14-inch) circle on a lightly floured surface. Brush off any excess flour, transfer the dough to a baking sheet lined with parchment paper, and set it in the refrigerator to chill.
3. Peel, quarter, core, and slice the apples into 0.6 cm (1/4 inch) pieces.
4. Take the dough out of the refrigerator and spread the frangipane in a circle around the circumference, leaving a 4 cm (1 1/2-inch) border. Arrange the apple slices and blueberries within this circle.
5. For a more rustic look, fold the edges of the dough over the apple slices toward the center. For a more composed look, twist the dough edge over itself toward the center, creating a rope pattern, pinching the beginning turn and the final turn together.
6. Sprinkle the apples and blueberries with 15 to 30 g (1 to 2 tablespoons) sugar. Brush the crust with 30 g (2 tablespoons) melted butter, drizzling any remaining butter over the apple slices and blueberries. Sprinkle the crust with 23 g (1 1/2 tablespoons) sugar.
7. Bake on the bottom rack of the oven for 45 to 50 minutes, until the crust is golden brown on the bottom. Slide off the pan and cool on a rack. Serve warm or at room temperature.