Apple, blackberry and cobnut galette

This crisp puff pastry tart topped with cobnut frangipane from James Nathan makes a simple but stunning autumn dessert
By James Nathan
Apple, blackberry and cobnut galette
  • Rating:
  • Serves: 6-8
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the blackberries

  • handful blackberries
  • 1-2 tbsp caster sugar

For the frangipane

  • 175 g cobnuts, peeled
  • 250 g butter, softened
  • 250 g caster sugar
  • 2 tsp vanilla extract
  • 3 eggs, lightly beaten
  • 50 g plain flour

For the galette

  • 250 g readymade puff pastry
  • plain flour, for dusting
  • 3-4 apples, peeled, cored and very thinly sliced
  • 1-2 tbsp caster sugar
  • clotted cream, or thick double cream, to serve


1. For the blackberries: mix the blackberries and sugar together in a small saucepan over a medium heat with a couple of tablespoons of water. Stir until the sugar has dissolved then simmer for 3-4 minutes or until the blackberries have cooked down to a jammy consistency. Set aside to cool.

2. For the frangipane: place the cobnuts into a food processor and blend until finely ground. Tip the cobnuts into a bowl then put the butter, sugar and vanilla extract into the food processor and blend until pale and fluffy. Gradually add the ground cobnuts and eggs, pulsing between each addition, until thoroughly mixed.

3. Scrape the mixture into a bowl, then fold in the flour. At this stage you can cover the bowl with cling film and put in the fridge overnight if not using straight away.

4. For the galette: preheat the oven to 180C/200C fan/gas 4.

5. On a lightly floured work surface, roll out the pastry thinly (to about 3mm). Using a dinner plate as a guide, cut out 2 circles of pastry and place each one onto a baking sheet (alternatively you can make a single larger galette, or individual galettes).

6. Spread the frangipane on top of the pastry followed by a layer of the blackberry jam, then arrange the apple slices on top of the frangipane, overlapping them slightly. Sprinkle with the caster sugar and bake for 10-12 minutes, or until the filling is set and the pastry is crisp and golden around the edges. Serve hot or warm with clotted cream.

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