I've been using up the last of our apple-picking bounty, and I felt a Fall dessert was in order. I love classic galettes. They're simple to make, perfection isn't mandatory, and they taste amazing. This apple galette was so flavorful with the addition of almond paste, and I've been enjoying it in the mornings with a little espresso. I definitely have a weakness for dessert for breakfast!
- For the dough:
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled, cut into 1/2-inch cubes
- 2-4 tablespoons ice water
- For the galette:
- 1/4 cup turbinado raw sugar (or you can use refined white)
- 1 tablespoon cinnamon
- 1 almond paste tube (find it in the sugar section of the grocery store)
- 2 pounds apples, peeled and cored (I used Fuji, but Granny Smith would work well too)
- 2 tablespoons unsalted butter, melted
- To make the dough: Combine the flour, sugar, and salt in a food processor. Pulse in half the butter, mixing until the dough resembles cornmeal. Cut in the remaining butter, just until the biggest pieces are about the size of large peas. Sprinkle in 1 tablespoon of ice water at a time, pulsing just until the dough holds together. You might only need 2 tablespoons.
- Divide the dough in half, and wrap each half with plastic wrap, flattening each into a 4-inch disk. Refrigerate for at least 30 minutes, before rolling out.
- When ready, take 1 disk at a time. Let it soften for a few minutes, until it's malleable but still cold. Roll into a 10- to 12-inch circle, about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet, and refrigerate for at least 1/2 hour before using.
- To make galette: Preheat the oven to 400°F.
- Combine the raw sugar and cinnamon in a small bowl, and set aside.
- Roll out the almond paste between two pieces of parchment paper until it fits just inside the galette dough. You can use half of the tube for the first galette and the second half for the other.
- Remove the galette dough from the fridge or freezer, and place on a buttered or parchment-lined baking sheet. Work with 1 galette at a time. You could always save the other disk for the next day, if you like. Place the almond paste round on top of the dough. Slice the apples 1/4 inch thick. Arrange the apples slices in a slightly overlapping ring, 1 1/2 inches from the edge of the dough. Work inward, arranging the slices in tight, overlapping circles with each apple slice smaller than the one before (if you can!). Fold the overhanging dough over the apples to create a crust.
- Brush melted butter over the apples slices and onto the dough crust. Sprinkle half of the cinnamon sugar mixture evenly over the apples and crust.
- Bake in the center of the oven for about 45 minutes, rotating every 15 minutes to ensure even browning of the crust. After 45 minutes, the crust should be a dark, golden brown, and apples should be soft and slightly browned at sports. Remove from the oven, and slide it off the parchment and onto a cooling rack. Allow to cool for about 15 minutes before slicing.
- Desserts, Pies/Tarts
- North American
- 2 tarts