With spelt flour and a touch of honey, the crust is a wonderfully golden and nutty case for the apples and frangipane filling. Spelt is a great alternative variety of wheat with a more interesting grain flavour. The recipe works with either standard or spelt flours, so use what you have on hand. The honey and hazelnut frangipane is delicious and deceptively quick to assemble though you’ll need a food processor or electric mini-chopper to grind the toasted hazelnuts.

Serves 8. Hands-on time: 1 hour. Cooking: 10 + 30 minutes.


125g Wholemeal spelt flour
125g Plain spelt flour
125g Butter, cold
1 medium Egg
1 tbsp Honey, runny
¼ tsp Salt
40-50ml Water, cold

150g Hazelnuts
150g Butter, room temperature
150g + 2tbsp Honey
3 medium Eggs
75g Plain spelt flour
¼ tsp Salt
5 large Apples, eating variety (about 700g)
2 tbsp Milk
1 tbsp Demerara sugar

Tip:  You can make the pastry and toast the hazelnuts in advance to avoid waiting for them to chill/cool.


  1. Make the pastry in a processor, combining flours, salt and butter until fine crumbs are formed and then add the egg, honey, and water, pulsing briefly after each addition to make a dough that comes together easily when pinched. Alternatively, make by hand using the rubbing method to form crumbs and a pastry blender or knife to combine the rest of the ingredients.
  2. Tip the dough on to a large sheet of parchment, form into a thick disk and wrap. Chill for 30 minutes to 1 hour. The pastry may be made 1–2 days in advance and placed in a sealed container or bag. Remove from the fridge 45 minutes before using if made in advance. 
  3. Preheat oven to 220°C/200°C fan and place a large thick-based tray or the grill pan inside (this will maximise the base crispness).
  4. Roast the hazelnuts for 8–10 minutes in the hot oven until evenly toasted and slightly golden. Once cooled, blitz two thirds (100g) of the nuts to fine crumbs and roughly chop the remaining 50g.
  5. Roll the pastry into a rough circle approx. 35cm diameter, placing it back onto the parchment and into the fridge until needed.
  6. For the frangipane, use a stand or hand mixer to whisk the soft butter and 150g of honey until pale and fluffy (3-5 mins) and then briefly beat in the ground hazelnuts, eggs, flour and salt.
  7. Quarter the apples, remove the cores, and slice each quarter into 5-6 pieces.
  8. Assemble the galette by spreading the frangipane onto the pastry, leaving a 6-7 cm border and then  arrange the apples into two circles. Be quick here, it’s better to get the tart into the oven quickly rather than spend too long arranging the apples! Drizzle 2tbsp of runny honey over the apples and sprinkle the chopped hazelnuts over. 
  9. Use the parchment to help fold the pastry carefully over the filling, making pleats, and being sure to patch any cracks in the pastry. Brush the pastry edge with milk and sprinkle with sugar.
  10. Slide the tart on its parchment on to the hot baking tray and bake for 30 minutes until golden brown.