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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.
Makes 8 galettes.
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Frangipane
(Almond Cream):
1/4 cup (50
grams) granulated white sugar
3 tablespoons
(42 grams) unsalted butter
1 large
egg
1/2 teaspoon
pure
vanilla extract
1/2 cup (42
grams) almond meal (flour)
1 tablespoon (12
grams) all purpose flour
Crust:
1
pound (454 grams) frozen puff pastry,
defrosted
Filling:
2 pounds (900
grams) Granny Smith Apples
2 tablespoons (25 grams) granulated white sugar
1/8 teaspoon
ground cinnamon (optional)
Garnish:
Confectioners'
(powdered or icing) sugar
Softly whipped
cream (optional)
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