Apple Almond Galette

Name: Apple Almond Galette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving
Ingredients: 5 cups peeled; ¼ cup sugar; ½ cup brown sugar; 1 teaspoon cinnamon; pinch of freshly grated nutmeg; pinch of cloves; 2 tablespoons all-purpose flour; ¾ tablespoon pure almond extract; 2 teaspoon freshly squeezed lemon juice; ¼ teaspoon kosher salt; 2 tablespoons unsalted butter; 2.5 cups all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon sugar; 1 cup cold butter; ¼ cup ice water; ½ cup marzipan; 1 large egg; 1 tablespoon water; ½ teaspoon cinnamon with 1/2 tsp sugar; 2 teaspoons course sugar; ¼ cup sugar; ¼ teaspoon pure almond extract

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8
Calories
679 kcal
Course
Dessert
Cuisine
French

Apple Almond Galette

Iris Warren

Report

This flaky, buttery Apple Almond Galette is drizzled with a sweet almond toffee glaze. It's full of fall flavors & easier to make than apple pie!

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

Servings

for the apple filling:

5 cups peeled sliced (1/4" thick) apples - use a firm, tart variety such as Granny Smith, Haralson, or Honeycrisp
¼ cup sugar
½ cup brown sugar
1 teaspoon cinnamon
pinch of freshly grated nutmeg
pinch of cloves
2 tablespoons all-purpose flour
¾ tablespoon pure almond extract
2 teaspoon freshly squeezed lemon juice
¼ teaspoon kosher salt
2 tablespoons unsalted butter

for the pastry & almond layer:

2.5 cups all-purpose flour divided
1 teaspoon kosher salt
1 teaspoon sugar
1 cup cold butter cut into 1/2" chunks
¼ cup ice water
½ cup marzipan softened
1 large egg beaten
1 tablespoon water
½ teaspoon cinnamon with 1/2 tsp sugar for sprinkling over pastry
2 teaspoons course sugar optional

for the almond toffee almond glaze:

¼ cup sugar
¼ teaspoon pure almond extract

Add to Shopping List

Instructions

Preheat oven to 425° F. Line a rimmed jelly roll pan with foil. You want a pan with rimmed edges, should your pastry leak at all. Trust me on this one!
For the apple filling: Combine the apple slices, sugar, brown sugar, cinnamon, nutmeg, cloves, flour, almond extract, lemon juice, and salt in a large bowl. Toss well to coat apples.
For the pastry & almond layer: In a mixing bowl or in the bowl of a food processor, mix just 2 cups of the flour with the salt and sugar. NOTE: This recipe makes enough dough (dough only, not apple filling!) for 2 galettes. I either make 2 galettes right away or wrap one half of the dough well in plastic wrap and then place in a baggie to go in the fridge or freezer for a future day of fresh galette baking.
Add cold butter chunks and cut into the flour mixture using a rigid pastry cutter or by pulsing the food processor. Once the mixture looks like large crumbs clinging together in clumps, add the remaining 1/2 cup of flour. Mix lightly or pulse the food processor a few times to combine. Do not over mix. The flour should coat the clumps.
Sprinkle the ice water over the dough. With your hands or a wooden spoon, mix until the dough holds together. Divide dough in half and form into two discs.
Using two 12'' square pieces of parchment paper, place a disc of dough between them. Start rolling the dough from the center of the disc outward, turning the dough and parchment as necessary. Continue rolling from center to outer edge until you have a circle shape that is 12'' in diameter.
Now lift dough and parchment, still intact, and place on your foil lined pan. Peel off the top piece of parchment, leaving the circle of dough on top of the remaining piece of parchment.
On a lightly floured surface, roll the marzipan to a 9'' circle. Place the marzipan on top of the pie dough.
Spoon prepared apple filling over the marzipan, leaving a 2'' apple-free border around the entire circle of dough. Dot the apple mixture with the 2 tablespoons of butter.
Gently fold the 2'' dough border up and over the apple mixture, pressing gently to seal. Your aim is for a rustic look, with nothing perfectly even. The dough border will only partially cover the apple mixture, leaving exposed apples in the center. If you have any trouble lifting the dough border from the parchment paper, simply slide a thin spatula dipped in flour between the dough and parchment to loosen.
Beat the egg with 1 tablespoon of water and brush some of the mixture on the dough for a beautiful golden baked pastry. Sprinkle dough with the cinnamon sugar mixture, to your liking. Then sprinkle on course sugar for more texture and a bit more sweetness (optional). Bake for about 30 minutes, or until the crust is beautifully browned and the apples are bubbling a bit. Transfer galette from oven to a cooling rack.
For the almond toffee glaze: After removing galette from the oven, place sugar in a small heavy saucepan over medium-high heat. Cook until the sugar dissolves, stirring as needed to dissolve the sugar evenly. This should take about 4 minutes or so. Cook for 1 minute, or until the sugar is golden in color. Remove from heat and carefully stir in almond extract. Then quickly drizzle mixture over the baked galette, as the drizzle hardens rather quickly.
Once glaze hardens, slice galette into individual pieces and serve. This is best eaten on the day it's baked, while still warm, or at room temperature.

Notes

For the pastry, keep the butter chunks in the fridge until you're ready to use it.
Apple almond portion of recipe was heavily adapted from Cooking Light magazine, March 2002.

Nutrition Information

Show Details

Serving 1 Calories 679kcal (34%) Carbohydrates 91g (30%) Protein 7g (14%) Fat 33g (51%) Saturated Fat 19g (95%) Polyunsaturated Fat 11g Trans Fat 1g Cholesterol 103mg (34%) Sodium 450mg (19%) Fiber 4g (16%) Sugar 50g (100%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 679 kcal

% Daily Value*

Serving	1
Calories	679kcal	34%
Carbohydrates	91g	30%
Protein	7g	14%
Fat	33g	51%
Saturated Fat	19g	95%
Polyunsaturated Fat	11g	65%
Trans Fat	1g	50%
Cholesterol	103mg	34%
Sodium	450mg	19%
Fiber	4g	16%
Sugar	50g	100%