Apple-Frangipane Galette

  5.0 – 1 reviews  • Dessert
Level: Intermediate
Total: 3 hr 20 min
Active: 45 min
Yield: 6 to 8 servings

Ingredients

  1. 1 cup all-purpose flour, plus more for dusting
  2. 4 teaspoons granulated sugar
  3. 1/2 teaspoon salt
  4. 6 tablespoons cold unsalted butter, cut into small pieces
  5. 1 large egg, lightly beaten
  6. 2/3 cup almond flour
  7. 1/4 cup granulated sugar
  8. 1 tablespoon all-purpose flour
  9. 1 tablespoon unsalted butter, at room temperature
  10. 1 large egg
  11. 1 tablespoon apple brandy (optional)
  12. 1 teaspoon pure almond or vanilla extract
  13. 1/2 teaspoon apple pie spice
  14. Pinch of salt
  15. 3 medium apples (such as Golden Delicious)
  16. 1 tablespoon packed light brown sugar
  17. 1 tablespoon granulated sugar
  18. 1 teaspoon fresh lemon juice
  19. 1/4 teaspoon apple pie spice
  20. 1 large egg, lightly beaten
  21. Demerara or other coarse sugar, for sprinkling
  22. 1/4 cup apricot preserves
  23. 4 teaspoons apple brandy (or water)

Instructions

  1. Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
  2. Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use. 
  3. When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
  4. Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool. 
  5. Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples. 

Nutrition Facts

Serving Size 1 of 8 servings
Calories 354
Total Fat 17 g
Saturated Fat 7 g
Carbohydrates 44 g
Dietary Fiber 3 g
Sugar 25 g
Protein 7 g
Cholesterol 96 mg
Sodium 198 mg

 

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