Apple Frangipane Galette
inspired by David Lebovitz
2 fuji apples sliced 1/4 inch thick (peeled and cored)
2 tablespoons Limoncello or juice of 1 lemon
1/4 cup of granulated sugar
1 teaspoon cinnamon
3 ounces almond paste
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
5 tablespoons unsalted butter, room temp
1 large egg, room temp
1/3 cup heavy cream
In the bowl of a food processor, add the almond paste, sugar, flour, and pulse until it is combined and fine texture.
Add the butter a tablespoon at a time and pulse until combined and is crumb like in texture.
Add in the egg and the heavy cream. Pulse until it is smooth and creamy in texture. Set the frangipane aside until you are ready to assemble the galette.
1 large egg yoke
1/2 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into cubes
2 tablespoons cream cheese
1/4 cup ice water
1 large egg
1 tablespoon water
2 tablespoons turbinado sugar
To prepare the dough: In a small bowl, whisk the egg yolk and vanilla. Put the flour, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces and cream cheese into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. Add the yolk mixture and pulse to combine. Add in the cold water and pulse until the dough resembles soft, moist curds. Pat the dough into a disk, wrap in plastic wrap, and keep in refrigerator for an hour at least.
Assemble the Galette
When you have your apple mixture ready, the dough chilled, caramel made…it’s time to make this galette. Make sure the oven is preheated to 350 F. Roll out the dough on a lightly floured surface. It can be your kitchen counter (just make sure it’s clean). It should be rolled out to about 15 inches round and about 1/4 inch thick, to be exact. Fold the dough into quarters, and then transfer to your baking sheet lined with parchment paper.
Unfold the dough, and then add the frangipane to the middle of the dough leaving about 3 inches of dough around the perimeter of the frangipane. I spread about 1/2 of the frangipane.
Add your apple slices in a concentric patter. Start with the outer part of the frangipane layering slices. Add the slices in the middle.
Begin to fold over the dough toward the middle of the apples with loose pleats. In a small bowl, whisk the egg with the water.
Brush the dough with the egg mixture and carefully spoon on the sugar. If you get it all around the parchment paper, it will start to smell like burnt sugar.
Bake for about 30 minutes. You want your crust to be a nice, golden color. Not too brown and crunchy. About 1/2 way through baking, I lowered the heat of my oven to 325 F. Every oven is different, so keep an eye on your dough about 1/2 through and adjust the temperature if needed.
If you like sea salted caramel, check out how I made my galette over here back in September!
Thank you for stopping by! I hope you are having a WONDERFUL week:) As always, your comments make me SMILE and I appreciate them.