Apple Frangipane Galette

/ Sunday, July 31, 2011 /

A rustic tart = a tart that tastes delicious but doesn't have to look perfect ;)
This was so delicious and simple. Highly recommend this recipe! For those that don't know what Frangipane is, it's a light and flavorful almond cream. Spread it on your pastry dough, place your cinnamon sugared apples on top, and bake. Voila! Yummy :)
Apple Frangipane Galette
Adapted from Bake List
Pate Brisee
1 ¼ cups all-purpose flour
½ teaspoon kosher salt
1 tablespoon white sugar
1 stick ( ½ cup) unsalted butter, cold, cut into cubes
¼ cup ice water, plus more if needed
1.  In the bowl of a food processor, combine the flour, salt, and sugar, pulse a few times until just combined.  Add the butter and pulse until the mixture resembles coarse crumbs with some large butter pieces remaining.  Add half the water and then process, if the mixture is too dry and does not hold together, add the remaining water plus more if need until the mixture just holds together and forms a nice ball.  Form the dough into a disk and refrigerate for at least one hour before using.
Apple Filling
4 Granny Smith apples, washed (I just used the leftover apples in my fridge)
¼ cup white sugar
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
A pinch of kosher salt
1.  Peel and core the apples. Set in water until all the apples are peeled so that they don't turn brown.  Slice the apples into thin slices.  Toss with the sugars, cinnamon, flour, and salt.  Set aside.
½ cup almond flour, lightly toasted
2 tablespoons all-purpose flour
½ cup white sugar
A pinch kosher salt
3 tablespoons unsalted butter, room temperature
2 large eggs
1.  Whisk together the almond flour, flour, sugar, and salt.  Add the softened butter and whisk in the large eggs.  Set aside.
1 large egg, beaten mixed with a little water/milk for an egg wash
Sparkling sugar (optional)
Cinnamon sugar
1.  Preheat the oven to 375 degrees.  Turn the dough out on a lightly floured surface.  Roll the dough out into a 16-inch diameter circle.  Line a baking sheet with parchment paper.  Transfer the dough circle to the baking sheet.  Brush the edges of the dough with the egg wash.  Sprinkle the dough with cinnamon sugar.  Spread the frangipane out in the center of the dough, leaving a 1-½ inch to 2-inch border.  Taking the apple slices, start at the edge of the frangipane and layer the apples until reaching the center. Fold the edges of the dough up and over the edges of the apples and frangipane, crimping as you go.  Brush the edges of the tart with the remaining egg wash and sprinkle with sparkling sugar and then cinnamon sugar over the entire tart.  Bake for 45 minutes to 1 hour or until the apples are soft and the edges of the tart are golden brown.  Serve warm or at room temperature.  
Little Sister


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