1-First, make the pastry dough. Pulse the 2 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/2 teaspoon salt in a food processor until mixed. Add the 2 sticks of chilled unsalted butter and pulse until it forms pea-sized pieces. Then, pour in the 1/2 cup plus 2 tablespoons ice water and pulse just until the dough is crumbly. Shape it into two disks, using one for your galette and saving the other for another time maybe freeze it for future use.

2-Next, prepare the frangipane. Blend the 1/2 cup almond flour, 2 tablespoons sugar, a pinch of salt, 2 tablespoons butter at room temperature, 1 egg, and 2 teaspoons of your chosen flavoring like vanilla until it’s smooth and creamy. This step can be done up to a week ahead, which is a great tip for busy schedules.

3-Roll out the dough on a floured surface into a 12- to 13-inch circle and transfer it to a lined baking sheet. Spread the frangipane in the center, leaving a one-inch border. Arrange the 1 to 2 peeled and thinly sliced apples over the frangipane, then fold the edges over the filling. Brush the crust with 2 tablespoons melted butter, drizzle the rest on the apples, and sprinkle with 1 to 2 tablespoons turbinado sugar for a nice crunch.

4-Bake your galette for about 35 minutes until it’s golden brown and the apples are tender. Let it cool briefly before serving, and pair it with vanilla ice cream for a delightful finish. For extra flaky pastry, always use chilled butter, as it helps create those light layers everyone loves.