Apple Almond Galette With Almond Cream Recipes

APPLE ALMOND GALETTE

Steps:

• Preheat oven to 425° F. Line a rimmed jelly roll pan with foil. You want a pan with rimmed edges, should your pastry leak at all. Trust me on this one!
• For the apple filling: Combine the apple slices, sugar, brown sugar, cinnamon, nutmeg, cloves, flour, almond extract, lemon juice, and salt in a large bowl. Toss well to coat apples.
• For the pastry & almond layer: In a mixing bowl or in the bowl of a food processor, mix just 2 cups of the flour with the salt and sugar. NOTE: This recipe makes enough dough (dough only, not apple filling!) for 2 galettes. I either make 2 galettes right away or wrap one half of the dough well in plastic wrap and then place in a baggie to go in the fridge or freezer for a future day of fresh galette baking.
• Add cold butter chunks and cut into the flour mixture using a rigid pastry cutter or by pulsing the food processor. Once the mixture looks like large crumbs clinging together in clumps, add the remaining 1/2 cup of flour. Mix lightly or pulse the food processor a few times to combine. Do not over mix. The flour should coat the clumps.
• Sprinkle the ice water over the dough. With your hands or a wooden spoon, mix until the dough holds together. Divide dough in half and form into two discs.
• Using two 12'' square pieces of parchment paper, place a disc of dough between them. Start rolling the dough from the center of the disc outward, turning the dough and parchment as necessary. Continue rolling from center to outer edge until you have a circle shape that is 12'' in diameter.
• Now lift dough and parchment, still intact, and place on your foil lined pan. Peel off the top piece of parchment, leaving the circle of dough on top of the remaining piece of parchment.
• On a lightly floured surface, roll the marzipan to a 9'' circle. Place the marzipan on top of the pie dough.
• Spoon prepared apple filling over the marzipan, leaving a 2'' apple-free border around the entire circle of dough. Dot the apple mixture with the 2 tablespoons of butter.
• Gently fold the 2'' dough border up and over the apple mixture, pressing gently to seal. Your aim is for a rustic look, with nothing perfectly even. The dough border will only partially cover the apple mixture, leaving exposed apples in the center. If you have any trouble lifting the dough border from the parchment paper, simply slide a thin spatula dipped in flour between the dough and parchment to loosen.
• Beat the egg with 1 tablespoon of water and brush some of the mixture on the dough for a beautiful golden baked pastry. Sprinkle dough with the cinnamon sugar mixture, to your liking. Then sprinkle on course sugar for more texture and a bit more sweetness (optional). Bake for about 30 minutes, or until the crust is beautifully browned and the apples are bubbling a bit. Transfer galette from oven to a cooling rack.
• For the almond toffee glaze: After removing galette from the oven, place sugar in a small heavy saucepan over medium-high heat. Cook until the sugar dissolves, stirring as needed to dissolve the sugar evenly. This should take about 4 minutes or so. Cook for 1 minute, or until the sugar is golden in color. Remove from heat and carefully stir in almond extract. Then quickly drizzle mixture over the baked galette, as the drizzle hardens rather quickly.
• Once glaze hardens, slice galette into individual pieces and serve. This is best eaten on the day it's baked, while still warm, or at room temperature.

APPLE ALMOND GALETTE WITH ALMOND CREAM

Steps:

• In a large bowl add the flour, sugar, and salt and stir them together. Chop the cold butter into small cubes and add the cubes in. Use a pastry cutter to cut the butter into the flour further, until it resembles coarse bread crumbs. If the butter begins to melt at any point, place the bowl in the fridge or freezer to cool it down.
• Make a well in the middle of the flour mixture and add the egg. Use a fork to combine it into a stiff dough. If it is too dry and crumbly add in ½ Tbsp at a time of cold water or milk as needed. The end dough should hold together but it shouldn't be wet or sticky.
• Tip the dough onto a lightly floured bench and gently form it into a disc. Don't over-knead it. Place the dough into an airtight container and chill it in the fridge for an hour until completely cold.
• Combine the frangipane ingredients into a small food processor and blend until creamy. Alternatively use a hand-held mixer or stand mixer to beat the ingredients together until light and creamy
• Use a mandolin or a knife slice and slice the apples into even ⅛ inches (2-3mm slices). Add the apples to a bowl and toss them in the lemon juice and granulated sugar.
• Melt the butter and add in the brown sugar and sliced almonds. Stir together until the almonds are roughly coated in the sugar.
• On a sheet of baking paper, roll the dough out into a 12-inch (30cm) circle. It can be a rustic circle, there's no need for perfection.
• Spread the frangipane out, leaving a 2-inch (4-5 cm) edge. Lay the apples over top of the frangipane, and make 2 or 3 layers of apple.
• Fold the edges of the pastry over the filling and press to seal the edges. Top the apples with the sliced almond topping. Brush the dough edges with milk or cream and sprinkle the edges with coarse sugar.
• Once formed, refrigerate the galette for 30-60 minutes before baking. This ensures the butter in the pastry is chilled again.
• Once formed, refrigerate the galette for 30-60 minutes before baking. Preheat the oven to 425°F (220°C.)
• Bake the galette for 10 minutes at this temperature, then turn the heat down to 375°F (190°C) and continue baking for a further 25-30 minutes until the galette crust is thoroughly browned and the apples are soft.
• If the crust is showing signs of excessive browning, you can cover the top of the galette with a piece of aluminum foil.
• Serve the galette warm with ice cream or whipped cream.