Apple Galette Tested Recipe

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While you could call this recipe an Apple Tart, the name Apple Galette seems more fitting for these lovely rectangles of puff pastry topped with a layer of almond cream (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 Apple Galettes start with frozen store bought puff pastry. I use Pepperidge Farm Puff Pastry Sheets that can be found in the freezer section of most grocery stores. You do need to thaw the puff pastry (as per manufacturer's directions) before you begin this dessert. Each sheet of puff pastry is cut into thirds and then each third is cut in half. So altogether you will have 12 galettes. Each rectangle 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 pastry we then top each pastry 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. The finishing touch is to 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. 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 cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the pastries (you will have 12 altogether) 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 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 12 galettes.

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)