Baking with apples makes some of my most favorite pies and pastries. They are also easy available year round, although usually best in late fall. Here I made galettes, which are very easy to make pastries. They are free form and have a rustic look to them. That makes them also perfect picnic food.
The apples are arranged on top of a creamy frangipane layer, which is an almond cream, either made with marzipan or ground almonds. You should use tart apples, like Elstar or Golden Delicious to have a perfect match between the sweet and sour components.
The apples are arranged on top of a creamy frangipane layer, which is an almond cream, either made with marzipan or ground almonds. You should use tart apples, like Elstar or Golden Delicious to have a perfect match between the sweet and sour components.
Apple-Frangipane Galettes
(adapted from Ready for Dessert: My Best Recipes by David Lebovitz)
- makes 6 small galettes -
Galette dough
210 g flour
1 tbsp. sugar
1/4 tsp. salt
115 g butter, cut in small cubes and chilled
90 ml ice water
Frangipane
115 g marzipan, grated
1 1/2 tsp. sugar
1 1/2 tsp. flour
1/8 tsp. almond extract
90 g butter, at room temperature
1 large egg, at room temperature
1 tsp. rum
6 medium apples
30 g butter, melted
60 g demerara or turbinado sugar
2-3 tbsp. apricot jam
Make Galette dough:
Using a food processor, mix together the flour, sugar and salt. Add the chilled butter cubes and pulse a few times until the butter is broken into pee size pieces.
Add the ice water all at once and continue pulsing just until the dough begins to come together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make Frangipane:
Using a food processor, mix together the marzipan, sugar, flour, and almond extract until you have an even paste. Add the butter and mix until completely incorporated, then add the egg and rum, and continue mixing until the frangipane is as smooth as possible.
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Peel, core, and cut the apples into thin slices.
Divide the dough into six pieces. On a lightly floured surface roll out each piece into a circle. Put each circle onto the baking sheet and smear the frangipane in the middle of each piece, leaving a 2 cm (1-inch) border. Arrange the apple slices in a circle on top of the frangipane, and fold the border of the dough over the apples. Brush with the melted butter and sprinkle with the cane sugar.
Bake the galettes for about 30-40 minutes, until golden brown. Warm up the apricot jam and spread on the apples. Let cool for a bit on a wire rack and serve still warm with some vanilla ice-cream.
Add the ice water all at once and continue pulsing just until the dough begins to come together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make Frangipane:
Using a food processor, mix together the marzipan, sugar, flour, and almond extract until you have an even paste. Add the butter and mix until completely incorporated, then add the egg and rum, and continue mixing until the frangipane is as smooth as possible.
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Peel, core, and cut the apples into thin slices.
Divide the dough into six pieces. On a lightly floured surface roll out each piece into a circle. Put each circle onto the baking sheet and smear the frangipane in the middle of each piece, leaving a 2 cm (1-inch) border. Arrange the apple slices in a circle on top of the frangipane, and fold the border of the dough over the apples. Brush with the melted butter and sprinkle with the cane sugar.
Bake the galettes for about 30-40 minutes, until golden brown. Warm up the apricot jam and spread on the apples. Let cool for a bit on a wire rack and serve still warm with some vanilla ice-cream.
Enjoy and Guten Appetit!
