Method

• 1.
  For the pastry, cut butter into 5cm x 1cm pieces, and keep chilled until ready to use. Mix flour, sugar and a pinch of salt flakes together, and scatter over a clean bench in a rough 30cm x 20cm rectangle. Scatter over butter pieces, and toss a little flour mixture over the top of the butter. Using a rolling pin, roll butter into long thin pieces, incorporating it into the flour, until almost combined, with some larger pieces of butter remaining. Bring the mixture into a pile, and pour over 1/3 cup (80ml) iced water. Toss with your hands to combine, then gently bring together into a rough rectangle. Roll out until 30cm long, then fold the bottom third of the pastry up, and the top third down over itself, as if you were folding a letter. Turn 90 degrees, and roll and fold two more times. Enclose in plastic wrap and refrigerate for 1 hour, or until firm.
• 2.
  Meanwhile, place the apple cider, sugar and vanilla pod and seeds in a small saucepan over high heat. Bring to a boil, then reduce heat to medium and simmer for 12-15 minutes, until syrupy. Remove from heat.
• 3.
  For the frangipane, place all ingredients in a small food processor and whiz to combine. S
• 4.
  Preheat oven to 200°C/180°C fan-forced.
• 5.
  Roll out pastry on a lightly floured sheet of baking paper to about 3mm thick. Using a large plate or bowl as a guide, cut out a 30cm round from the pastry, discarding excess pastry. Spoon frangipane into the centre of the pastry round in an even layer, leaving a 2cm border around the edge. Arrange apple slices overlapping over frangipane, then remove vanilla pod from cider glaze and brush apple slices with cider glaze.
• 6.
  Slide galette and paper onto a baking tray and bake for 50 minutes, or until golden brown and the pastry is cooked. Brush with extra glaze and drizzle with cream to serve.