Since it was just the two of us for Thanksgiving at home this year, I wanted to make a dessert without a lot of leftovers. I chose this recipe from the back of a package of Bob’s Red Mill Almond Meal, and it was perfect. Using one sheet of puff pastry, if you position your 6” circles just right, you will have two rectangular pieces left, after you trim the dough, enabling you to make two more gallettes which are absolutely delicious cold the next day.
While this recipe is not my #1 favorite for apple frangipane, (Click here for my #1 fave ) it was easy and it definitely hit the spot. A dollop of caramel sauce on the side and a pouf of Redi-Whip sprinkled with cinnamon on top finished this dessert.
|Apple Frangipane Galette for Two |
Source: Bob’s Red Mill
Rating: 8 out of 10
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|INGREDIENTS: 2 Tbsp. butter, room temperature |
1/4 cup confectioner’s sugar
1/4 cup + 2 Tbsp. almond meal
1-1/2 tsp. unbleached all-purpose flour
1 large egg, divided use
1/16 tsp. almond extract
1/2 pkg. puff pastry, thawed in refrigerator overnight
1 medium tart apple, peeled, cored, sliced thin
2 Tbsp. sugar
1/4 tsp. cinnamon
1 Tbsp. melted butter, divided
Line a rimmed baking sheet with parchment paper; set aside. Heat oven to 375F. In medium bowl, beat butter and confectioner’s sugar by hand or with electric mixer till light and fluffy. Add almond meal and flour and beat till well mixed. Stir in 1/2 egg and extract, reserving other half of egg for egg wash.
Roll puff pastry on floured surface to 1/8”. Cut 2 (6”) circles; transfer to parchment. If you cut strategically, you should have enough pastry left to cut two small rectangles. Transfer those to the parchment also. Top each of the pastries with about 2-3 Tbsp. almond mix, spreading to within 1” of edges. Brush edges with reserved egg, beaten.
Arrange apple slices over tops of almond mix. Mix together sugar and cinnamon and sprinkle over apples. Drizzle melted butter over apples.
Refrigerate 15 minutes. Bake 18-20 minutes, or till golden brown and pastry is puffed.