Saturday, December 18, 2010


Bobs Red Mill apple frangipane tarts
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
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.
Bobs Red Mill apple frangipane tarts (2) 
Arrange apple slices over tops of almond mix.  Mix together sugar and cinnamon and sprinkle over apples.  Drizzle melted butter over apples.  Bobs Red Mill apple frangipane tarts (3)
Refrigerate 15 minutes.  Bake 18-20 minutes, or till golden brown and pastry is puffed.


Diane said...

This looks so delicious and the touch of almond sounds really good to me. Diane

chow and chatter said...

simply beautiful

Sam Hoffer / My Carolina Kitchen said...

What a lovely galette Judy. There are only two of us and this would be perfect.

teresa said...

this is so beautiful, and i love that you can make a dessert for two!

Kerstin said...

So pretty and perfect for a romantic dinner for two!

Katrina said...

We've made something similar for TWD and it was SO good. Makes me want to make it again.
Happy Holidays, Judy!

MelindaRD said...

This looks great. I need to go get some almond meal as this is the second blog in a row I have looked at today with almond meal.

Cassidy said...

This looks beautiful! I am writing on behalf of Bob's Red Mill. Could we use your photo as our recipe photo for the Apple Frangipane Galette on our website? We would give you full credit, of course. Please email me to discuss. Cassidy at

Cassidy Stockton
Bob's Red Mill

Judy said...

Cassidy, I'm surprised that you like it. By the time I shot it, the caramel sauce had spread and looked awful. But go ahead and use it.

Sam Hoffer / My Carolina Kitchen said...

Judy, I'm back to wish you a very merry Christmas filled with wonderful food, family and friends. Happy holidays to you and your family.

Be good 'cause Santa Claus comes tonight.

Anonymous said...

This sounds really tasty! I am often left with tons of dessert leftovers... I should try this one instead.

Barbara Bakes said...

It looks so easy and delicious! Love the addition of caramel sauce.

Chats the Comfy Cook said...

This looks delicious and delightful. Another one to print. Your blog is too good for me with all these yummy recipes.