Not quite up for a fussy apple pie? Make this easier galette with only 1-1/4 lbs. of apples on top of a luscious almond cream filling. The sophisticated flavors and rustic presentation are perfect for company, or just make the galette for yourself and your family. You’ll get 6 - 8 servings of a rich, flavorful dessert. And if you use my new favorite pie dough recipe, you’ll all be raving as much about the uber-flaky pastry as the apple-almond filling.
|Apple-Almond Galette |
Rating: 10 out of 10
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|Crust: Use your favorite recipe, or try my new favorite pie dough recipe. Chill pie dough in fridge while you make the apple filling and frangipane. |
1-1/4 lb. tart apples (4 small) (I used Stayman Winesap.)
2-4 Tbsp. sugar, depending on tartness of apples
1/2 tsp. cinnamon
1 Tbsp. fresh lemon juice
Peel, core and cut apples in 3/8” thick wedges. Combine with sugar, cinnamon and lemon juice in a medium bowl. Set aside.
Almond Cream Filling (Frangipane):
1/4 cup (1/2 stick) unsalted butter, very soft
1/2 cup confectioner’s sugar (I used 1-1/2 tsp. NuNaturals Stevia + 1/4 cup confect. sugar)
big pinch sea salt or kosher salt
3/4 cup almond meal or 3/4 cup very finely ground almonds
1 Tbsp. flour
1 large egg
1-1/2 tsp. almond liqueur (You can substitute 1/8 tsp. almond extract, if desired.)
In medium bowl, whisk together butter, sugar and salt till smooth. Add almond meal, flour, egg and flavoring and whisk again till smooth and well combined. Set aside.
Assembly: Heat oven to 375F. Roll out pie dough into a 14” oval shape.
Transfer to a parchment-lined baking sheet. Spread almond cream filling over dough, leaving a 2” border around edge.
Arrange apple slices over almond filling, pouring juices from apples over top. Fold over border, pleating dough and covering outer edges of apples. Freeze 10 minutes.
Melt 1-1/2 Tbsp. butter. Brush folded dough with some of the butter and drizzle remaining butter over apples. Sprinkle with 2 Tbsp. sliced almonds.
Bake 45-55 minutes, or till almond filling puffs up, apples are cooked and crust is golden brown. Cool slightly before serving.
Serve slices of galette with sweetened whipped cream, creme fraiche, ice cream, or as desired.