This Apple-Frangipane Galette is like a lighter, thinner version of apple pie, made all the better by the rich-almond filling beneath the apples. Note that this should be eaten the day it is made, but it can also be frozen to be eaten later.
Course: Breakfast, Dessert, Snack
Keyword: almond, apple, pie
Author: Beth Cato
1cupall-purpose flour plus more for dusting
6Tablespoonscold unsalted butter cut into small pieces
2/3cupalmond flour sifted to remove lumps
1Tablespoonunsalted butter room temperature
1Tablespoonapple brandy such as Calvados (optional)
1teaspoonpure vanilla extract
1/2teaspoonapple pie spice
2medium apples such as Honeycrisp or Golden Delicious
1Tablespoonbrown sugar packed
1/4teaspoonapple pie spice
1large egg beaten
turbinado or other coarse sugar
2teaspoons apple brandy such as Calvados
Make the crust:
In a food processor, pulse together the flour, sugar, and salt. Add the butter and chop until it's pea-sized. Add the egg and pulse until it comes together; if it doesn't, add tiny drizzles of water until it does--just make sure the dough ends up cohesive, not wet. Turn out the dough onto a big piece of plastic wrap and compress the dough to form a disc. Wrap it up and chill it in fridge for a few hours, minimum, or a few days.
Make the frangipane:
Use a rubber spatula to combine the almond flour, sugar, flour, butter, egg, apple brandy, vanilla, pie spice and salt, making it smooth. Stash it in the fridge until ready to use.
Assembling the galette:
Preheat oven at 400-degrees. Prepare a big cookie sheet with a piece of parchment. Bring out the dough to warm for a few minutes, then lightly flour a surface and roll it out to about a 12-inch round. Move it to the parchment paper.
Spread the frangipane over the dough, leaving a blank 1 1/2-inch border. Set the baking sheet in the fridge while preparing the apples.
Prepare the apples:
Peel the apples and slice to 1/4-inch thickness. In another bowl, stir together the brown sugar, sugar, lemon juice, and pie spice. Add this to the apples, and toss them to coat. Bring out the galette dough. Arrange the apples on the frangipane starting from the middle, spiraling them outward while slightly overlapping them. Fold the blank edge over the apples to form a thin, pleated crust. Brush the beaten egg over the crust, then sprinkle it with coarse sugar.
Bake galette for 35 to 40 minutes. Apples in middle should be fork-tender when done. Cool for about 30 minutes.
Make the glaze:
In a small saucepan on the stovetop or in a microwave-safe bowl in the microwave, warm the honey and brandy until it is loose and spreadable. Using a clean pastry brush, brush glaze over the apples.
Let galette cool another 30 minutes, minimum, before cutting it--a pizza slicer is great for this. The galette is best eaten the day it is made, or promptly frozen in slices to be eaten soon after it thaws.