Frangipane:  In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter.  Beat in the egg and vanilla extract until smooth.  Add the almond meal and flour and beat until it forms a smooth paste.  Transfer to a small bowl, cover and refrigerate. 

Puff Pastry:  If you are using store bought puff pastry, thaw (as per manufacturer's instructions) and then, on a lightly floured piece of parchment paper, roll the pastry into a 16 inch (40 cm) oval shape that is about 1/8 inch thick.  Prick the pastry all over with the tines of a fork and then transfer the pastry (along with the parchment paper) to a large baking sheet.  Cover with plastic wrap and freeze until firm, about 15 - 20 minutes.  Then, with an offset spatula or large knife, spread a thin layer (1/8 inch thick) of  frangipane over the chilled crust, leaving about a 1/2 inch (1.25 cm) border.  Cover and again freeze for about 15 more minutes. 

Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven

Then peel and slice the apples into 1/4 inch slices.  Place in a large bowl and toss with the sugar and ground cinnamon.  Remove the puff pastry from the freezer and lay the sugar coated apple slices on top of the frangipane, overlapping the slices. 

Bake for about 15 - 25 minutes or until the apples are slightly browned and tender and the pastry is golden brown.  Remove from oven and place on a wire rack. 

Preheat the oven broiler and move the rack to the top shelf of the oven.  Lightly dust the tops of the apples with confectioners sugar (powdered or icing) and place under the broiler until the tips of the apples start to caramelize.  Watch closely and move the pan as needed.  Serve warm or cold with softly whipped cream or vanilla ice cream.

Makes one - 16 inch Galette

Frangipane (Almond Cream):

1/4 cup (50 grams) granulated white sugar

3 tablespoons (42 grams) unsalted butter

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (42 grams) almond meal (flour)

1 tablespoon (12 grams) all purpose flour

Crust:

1 pound (454 grams) Puff Pastry

Filling:

2 pounds (900 grams) Granny Smith Apples

2 tablespoons (25 grams) granulated white sugar

1/8 teaspoon ground cinnamon (optional)

Garnish:

Confectioners (powdered or icing) sugar

Softly whipped cream