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Apple Almond Galette

By on January 13, 2018
Screen Shot 2018 01 20 at 1.15.33 PM 300x336 - Apple Almond Galette

Apple Almond Galette is often my go-to dessert for family dinners when I’ve volunteered to bring something sweet. I keep 1-pound (450 g) packages of puff pastry in my freezer and I always have a drawer of apples in my crisper. The frangipane freezes well, too, so I often make a double batch and tuck away half for another time.

1 pound (450 g) puff pastry, thawed overnight in the refrigerator
1⁄₃ cup unsalted butter, softened
2∕3 cup raw cane sugar, divided, plus 1 tablespoon for sprinkling
2 medium eggs
½ cup ground almonds
2 tablespoons all-purpose flour
4 large Granny Smith or Russet apples
¼ teaspoon freshly grated nutmeg
1 tablespoon unsalted butter, melted
2 tablespoons sliced almonds, for garnish.

1) Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

2) On a lightly floured counter, roll puff pastry into a roughly 11- × 16-inch (28 × 40 cm) rectangle approximately ⅛ inch (3 mm) thick. Transfer to the baking sheet and place in the freezer while you prepare the filling.

3) In a medium bowl, cream together the softened butter and 1⁄₃ cup of the sugar. Add 1 egg and beat until smooth. Stir in the ground almonds and flour until a smooth paste forms. This frangipane may be made up to 3 days in advance and stored in the refrigerator.

4) Peel and core the apples, then cut into quarters and slice into ¼-inch wedges. Tumble the apples into a medium bowl and toss with another 1⁄₃ cup sugar and the nutmeg.

5) Spread the almond frangipane over the puff pastry, leaving at least a 3-inch border on all sides. Arrange the apple slices over the frangipane, overlapping and tucking them in close together.

6) Fold the sides of the puff pastry up and over the apples in an easy, free-form way, making an edge of at least 2 inches. The beauty of a galette is that it doesn’t have to look perfect. Pinch the pastry folds firmly together to seal them.

7) Brush the apples with the melted butter. Lightly beat the remaining egg and brush it over the puff pastry. Sprinkle everything with the remaining 1 tablespoon sugar. Bake for 50 to 55 minutes, until the pastry is golden and the apples are soft when poked with a fork. Cool slightly, then sprinkle with sliced almonds and serve warm. The galette is best enjoyed on the same day made.

Excerpted from “The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day.” Copyright © 2017 by AiméeWimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random HouseCanada Limited. All rights reserved.

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