Apple Frangipane Galette Recipes
APPLE-FRANGIPANE GALETTE
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Peel, core, and cut the apples into 1/2-inch (1.5-cm) slices.
- Lightly flour a work surface and roll out the dough into a circle about 14 inches (36 cm) in diameter. Transfer it to the prepared baking sheet.
- Smear the frangipane over the dough, leaving a 2-inch (5-cm) border. Arrange the apple slices in concentric circles over the frangipane, or simply scatter them in an even layer. Fold the border of the dough over the apples and brush the crust with some of the melted butter, then lightly brush or dribble the rest of the butter over the apples. Sprinkle half of the sugar over the crust, and the remaining half over the apples.
- Bake the galette until the apples are tender and the crust has browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack.
- Serve warm or at room temperature. You can drizzle the galette with warm honey or glaze it with strained apricot jam, thinned with just enough water to make it spreadable.
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- Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. See videofor guidance. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse—the video really helps explain this step—pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.
- Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure—the video might help with this. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.
APPLE FRANGIPANE GALETTE - DELICIOUSLYORGANIC.NET
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- Place pastry flour, brown rice flour, tapioca flour, and salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each ad- dition. Pulse until dough gathers into larger clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate for 30 minutes.
- Preheat the oven to 350ºF and adjust rack to middle position. While the crust is in the fridge whisk together the butter, honey, almonds and eggs until blended. Fold in the cream.
- After the dough is cold, roll one disk out on a floured surface into a 12-inch disk. Transfer the disk to a baking sheet lined with parchment paper (it might hang over the sides a bit, but this is ok). Spoon and spread frangipane on crust leaving a 3-inch border. Layer the apples on top of the frangipane and then fold the edges over. Sprinkle with 2 tablespoons of whole cane sugar. Bake for 45-55 minutes until golden brown. Serve warm (and with a dollop of whipped cream or creme fraiche if you like).
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