While
you could call this recipe a 'tart', the name 'galette' seems more fitting
for these lovely squares of puff pastry topped with a layer of frangipane
and thinly sliced apples. Galette is, in fact, a French term
signifying a flat cake
that can be either sweet or
savory. They can be made from puff pastry, yeast risen doughs like broiche, or with a sweet pastry crust. The toppings can vary also; ranging from fresh, candied
or dried fruits, creams, nuts, and jams for sweet Galettes, with savory ones
being topped with an assortment of meats and/or cheeses.
These Galettes start with a frozen commercial brand of puff pastry. You do
need to thaw
the puff pastry (as per manufacturer's directions) before you begin this
dessert. Each sheet of puff pastry is rolled into a 10 x 10 inch (25 x
25 cm) square and then we cut four squares from each sheet. Each square is
covered with a thin layer of frangipane, which is a delicately flavored sweet almond cream made from sugar, butter,
eggs, and almond meal. Almond meal (flour) is blanched
almonds that are finely ground and can be found at health food stores and many large grocery stores. If you cannot
find it you can make your own by taking about 1/2 cup of blanched almonds
(along with the flour in the recipe) and processing these two ingredients in
your food processor until finely ground. Just make sure not to over
process this mixture as it needs to be finely ground, not a paste. Once the
frangipane is made and spread onto each square of pastry we then top each
one with thin slices of lightly sweetened apples. You can use any firm
tart apple you like (I use Granny Smith). These galettes are then baked in
a hot oven until the pastry is golden brown and the apples are nice and
tender. You can serve these apple galettes warm or at room temperature
with or without softly whipped cream or vanilla ice cream. These would
make an excellent brunch dish.
Frangipane:
In the bowl of your electric mixer, or with a hand mixer, cream
the sugar and butter. Beat in the egg and vanilla extract until
smooth. Add the almond meal and flour and beat
until it forms a smooth paste. Transfer to a small bowl, cover and
refrigerate.
Puff Pastry: Once
the puff pastry has been defrosted, as per manufacturer's instructions:
Unfold one sheet of puff pastry onto a lightly floured surface and roll
it into a 10 x 10 inch (25 x 25 cm) square. Cut the sheet into quarters
with a sharp knife. Repeat with the second layer of puff pastry. Place
the squares of pastry (you will have eight) on a parchment lined baking
sheet. Then, with an offset
spatula or large knife, spread a thin layer of frangipane (about 1
heaping tablespoon) on each square of pastry,
leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the
pastries for about 15
minutes.
Preheat oven to 400
degrees F (205 degrees C) and place the oven rack in the middle of the
oven
Peel and slice the
apples into 1/4 inch slices. Place in a large bowl and toss with
the sugar and ground cinnamon. Remove the puff pastry from the
refrigerator and lay the sugar coated apple slices on top of the frangipane,
overlapping the slices.
Bake for
about 15 - 20 minutes or until the apples are slightly browned and tender and the puff
pastry is golden brown. Remove from oven and place
on a wire rack.
Preheat the oven
broiler and move the rack to the top shelf of the oven. Lightly dust the
tops of the apples with confectioners sugar (powdered or icing) and
place under the broiler until the tips of the apples start to
caramelize. Watch closely and move the pan as needed.
Serve warm or cold with softly whipped cream or vanilla ice cream.
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