Pink Lady Apple Galette Almond Frangipane

Updated: Jan 29

Who doesn't love apple pie. This galette is a little fancier, worthy of a dinner party.

It is perfectly sweet with a lovely almond essence from the frangipane. It takes a little practice but so worth it...


Pink lady apples have antioxidants and lots of vitamin C.


Season/ Autumn/ Winter

Prep time: 20 minutes

Cook time: 45 minutes



Serves 8-10


2 lbs. pink lady apples, cored, peeled and sliced thinly, about 1/4 " thick, or other apples

3 tbs. melted grass fed butter

1/2 cup coconut sugar , or pure cane sugar

1 lemon, juiced to add to the apples as you slice them

pinch of sea salt , for apples and lemon

1/2 cup almond frangipane, recipe below

pastry crust, recipe below, can be made ahead.


See cooks notes before starting. I recommend reading the recipe through.


Basic tart shell to be used for sweet and savory tarts and galettes.

For galettes, add an additional half of the dough recipe.


1 cup Bob’s all purpose gluten free flour, or cup4cup gluten free flour

1 teaspoon sugar (pure cane or coconut )

1/8 teaspoon sea salt

1 1/2 teaspoons xanthan gum, if using bobs flour only. Cup4Cup has it in it.

1 stick unsalted butter in chunks ( cold )

1/2 teaspoon vanilla extract mixed with 3 tablespoons ice water.


Almond Frangipane

3 oz's almond paste

1 tbs. coconut or pure cane sugar

3 tbs. butter, room temperature

1/2 lemon , juiced

1 egg

1 tbs. flour



Apples ~ Slice apples 1/4 " thick . Using a Japanese Mandoline is great to use. It keeps apples consistent in thickness. Add apples to a medium bowl and squeeze 1/2 a lemon over the apples. This keeps them from oxidizing and adds a lovely acidity.


Frangipane

Add almond paste to mixer with sugar and whip until smooth. Add soft butter and mix again. Add egg and flour and mix well. Add lemon juice, blend until combined. Set aside.


Dough

Using a mixer with a paddle attachment, or a food processor, blend the flour, salt, sugar, and Xanthin gum, then work in the butter gradually, until course crumbs are formed. Add the vanilla with just enough water for the dough to come together. ( do not over mix ) Then shape the dough into a 6 inch disk. Wrap it in plastic wrap and chill for at least 15 minutes.

Preheat oven to 400 when you start to roll out the dough.


Sprinkle flour on work surface to roll the dough out. Sprinkle a bit of flour on top as well, so it doesn't stick to the rolling pin. Roll the dough into a 12 inch circle. If the dough gets too warm, pop it into the freezer for 2 minutes. Continue rolling out.


Transfer dough to a piece of parchment paper that is big enough to hold the large circle.


Make a border going in a circle with apple slices, leaving 2 inches around the edge to fold over. Spread frangipane on the dough inside the apple border. Start to lay 4 slices of apples inside the border. Make a herringbone pattern or use your own creativity. Make sure apples are even. Continue until the inside of the galette is covered with apples.


Gently fold over the 2' dough into the galette. Pinch each fold to ensure no liquid spills out.

Melt butter and drizzle over all the apples. Brush melted butter on the folded dough. With your fingers sprinkle the 1/2 cup of sugar on the apples and the dough. This will caramelize the apples while cooking.


Gently, slide galette on baking sheet, or pizza stone with parchment paper under it and bake for 45 minutes, or until apples caramelize and dough is nice and golden. After 20 minutes rotate the galette for even cooking. Gently look underneath to make sure it is cooked.


Place galette only on rack for 10 minutes before cutting into it.


Cooks Notes. Adding lemon juice to apples while slicing, will stop apples from oxidation. It also gives the galette a complementary acidity to the sweet.


When rolling out the dough, gently place large metal scrapper underneath, going all around to ensure it from sticking. You might need to sprinkle a bit more flour.


Extra frangipane can be put in the freezer for another use. Up to 1 month.











©2018 by Laurie Richardone

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