Apple Frangipane Galette
This was a delicious dessert and super easy to put together.
Apples, golden brown pastry, and sweet almond frangipane!
The recipe for this Galette comes from David Lebovitz’s book “Ready for Dessert” I don’t think there’s a single recipe in this book that I wouldn’t want to give a try.
Apple Frangipane Galette
Step 1 – Frangipane!
4 oz almond paste, crumbled
1 1/2 tsp sugar
1 1/2 tsp all purpose flour
1/8 tsp almond extract
6 tbsp butter at room temp.
1 large egg, room temp
1 tsp rum or kirsch
In a food processor with the blade attachment, mix together the almond paste, sugar, flour and almond extract. Add the butter and mix until fully incorporated. If you don’t have a food processor, you can use a mixer fitted with the paddle attachment.
Add the egg and rum and mix until it is as smooth as possible.
Cover Frangipane and store in the fridge until ready to use.
Step 2 – Galette Dough
1 1/2 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup cold butter cut into 1″ cubes
6 tbsp ice water
Mix together the flour, sugar and salt. Using a food processor or a pastry blender (if working by hand) cut the butter into the flour mixture until the butter is pea size. While the food processor is running, add in the ice water until the dough forms a ball. Turn dough out onto some plastic wrap, pat into a 5″ disk, wrap tightly and chill for at least 30 minutes.
Step 3 – Apples
6 medium apples, peeled, cored and cut into 1/2″ slices
2 tbsp butter, melted
4 tbsp granulated sugar
Preheat the oven to 375 degrees and line a baking sheet with parchment paper or a silpat sheet.
Flour your work surface and roll the dough into a 14″ circle.
I used my new Joseph Joseph rolling pin for this! Last month Mickey from Monster Mama had a blog give away and I was the WINNER! I thank you very much for this super gift Mickey! You should pop over and check out what yummy things Mickey’s been whipping up in Texas! Just click HERE and computer magic will take you there!
Now back to Pie!
Spread all of the frangipane onto the rolled out dough leaving about 2″ all the way around.
Pile all of the apples up on top of the frangipane and fold up the edges of the crust to create kind of a basket to hold the apples in.
Brush the top of the dough with melted butter and then drizzle the remaining butter over the apples.
Sprinkle the apples and pastry with sugar.
Bake for about 1 hour, until the apples are tender and the crust is nice and golden brown.
Serve warm, or at room temperature with vanilla ice cream or whipped cream.