A delicious and luxurious treat, ideal for accompanying a cup of coffee or tea! Enjoy Apple Galettes
1 package piecrust
3 Granny Smith apples (peeled, cored and sliced)
1 tablespoon pure vanilla extract
¾ cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
pinch of kosher salt
1 ½ teaspoon ground cinnamon
1 tablespoon cornstarch
¼ teaspoon ground nutmeg
1 egg, lightly beaten
2 tablespoons coarse sugar
1 tablespoon water
¾ cup almonds (walnuts or pecan) halves
1 teaspoon pure vanilla extract
2 large eggs
¾ cup butter, softened
pinch of salt
¾ cup sugar
In a food processor, pulse together sugar and almonds until finely ground. Add butter, pure vanilla extract and salt and continue to pulse until smooth. Refrigerate for 1 hour.
DIRECTION for Apple Galettes
Preheat oven to 350°F. Line a baking sheet with parchment paper, and set it aside. In a large bowl, mix apples (sliced ¼ inch thick), orange zest and pure vanilla extract.
In a small bowl, whisk together flour, sugar, cornstarch, cinnamon, nutmeg and salt. Combine sugar mixture with apples – to coat each slice.
On a lightly floured surface, unroll half of piecrust. Using a pastry brush, lightly coat with water. Place remaining dough on top, pressing to bond together.
Roll dough to a 1/8 – inch thickness. Cut 6 (six- inch) rounds from dough. Place rounds on prepared pan.Spread each dough round with 1 tablespoon Almond Frangipani, (leaving a 2 – inch border)
Strain apples. Arrange apples onto filling, leaving 2-inch border. Wrap remaining dough around apples. Don’t worry about making it look perfect! In a small bowl, mix together egg and water. Using a pastry brush, brush the each galette with egg wash. Sprinkle each with coarse sugar.
Bake for 25 minutes or until golden brown. Remove from oven and let cool slightly. Enjoy
Optional -Serve with whipped cream, vanilla ice cream or caramel sauce. Refrigerate for up to 3 days.
- Frangipani (or frangipane) is an almond – flavored pastry cream. It is made with milk, sugar, flour, eggs and butter, mixed with ground almonds.
- Galette (French) or Crostata (Italian) are essentially the same thing Both of them differ from tarts in the sense that a tart is baked into a tart pan. Crostatas and galettes are typically free-form with the dough edges folded up around the filling, which can be savory or sweet.
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