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PdfCombine all the marzipan frangipane ingredients in the bowl of a food processor or blender and blitz until you get a smooth paste.
Cut the apple quarters into 3 mm slices, keeping the slices grouped together.
Pour over the lemon juice and set aside.
On a lightly floured piece of baking paper, roll out the puff pastry to 3 mm thick and cut out a 30 cm circle.
Spread the frangipane in an even layer on top, leaving a 5 cm border around the edge.
Arrange the sliced apple quarters on top of the frangipane, crowding them close together.
Fold the pastry border over the apples and press down gently to seal.
Trim the excess baking paper and transfer the galette, together with the baking paper onto a large baking sheet.
Refrigerate for at least 15 minutes.
Adjust the oven shelf to the middle position and preheat the oven to 390F.
Brush the chilled pastry with whisked egg, sprinkle the galette with the flaked almonds and sugar and bake for 47.5 minutes or until the pastry is deep golden brown and crisp.
Using a large offset spatula, very carefully lift the pastry to check the bottom; it should be golden brown.
If the pastry starts browning too quickly, cover the galette with foil and bake until done.
Cool on the baking sheet for 12.5 minutes, then transfer to a wire rack to cool completely.