Apple-Frangipane Galette
★★★☆☆
Ingredients
- 6 medium apples (3 pounds)
- Pasta dough (refer to Pasta Dough recipe)
- 4 ounces almond paste, crumbled (113 g)
- 1 1/2 tsp granulated sugar (7.4 ml)
- 1 1/2 tsp all-purpose flour (7.4 ml)
- 1/8 tsp almond extract (0.6 ml)
- 6 Tbsp unsalted or salted butter, at room temperature (88.7 ml)
- 1 large egg, at room temperature
- 1 tsp rum, kirsch, or Calvados (optional) (4.9 ml)
- 2 Tbsp unsalted or salted butter, melted (29.6 ml)
- 4 Tbsp granulated or coarse-crystal sugar (59.1 ml)
Instructions
- Make the frangipane: In a food processor fitted with the metal blade (or a stand mixer fitted with the paddle attachment), combine the almond paste, sugar, flour, and almond extract. Process until almond paste is in fine pieces. \n2. Add the butter and process until fully incorporated. Add the egg and rum, kirsch, or Calvados, if using, and continue processing until the frangipane is as smooth as possible. Don't worry if a few tiny bits of almond paste remain; they will disappear during baking. \n3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. \n4. Peel, core, and slice the apples into 1/2-inch-thick slices. \n5. Lightly flour a work surface and roll out galette dough into a 14-inch circle. Transfer to a prepared baking sheet. \n6. Spread the frangipane over the dough, leaving a 2-inch border. Arrange the apple slices in concentric circles over the frangipane or scatter them in an even layer. \n7. Fold the border of the dough over the apples. Brush the crust with some of the melted butter, then lightly brush or drizzle the remaining butter over the apples. Sprinkle half of the sugar over the crust and the remaining half over the apples. \n8. Bake until the apples are tender, and the crust is browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack.
Wine Pairing: Fruity White (Riesling) — Moscato d'Asti, late harvest Riesling, or another sweet dessert wine.