Page loading ... Please wait.
 
Baking & Dessert Recipes & Pictures

 
home recipe index new recipes cake recipes cookie recipes muffin recipes scone recipes pies & tarts
breakfast & brunch bars & squares biscotti recipes shortbread recipes comfort foods quick breads
about us
substitutions
ingredients
glossary
conversions
english tea party
pumpkin recipes
apple recipes
cranberry recipes
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
pudding recipes
christmas baking
christmas cookies
christmas candy
thanksgiving baking
easter baking
valentine's baking
baking history
bibliography

   
   

Bookmark and Share

Apple Galette Recipe

Printer Friendly Page

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.

Makes 8 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)

 

 

 
   

Join Our New & Featured Recipes Email List
   
 

 
 

Top 40 Recipes of the Last Year*

*Top 40 Recipes based on actual site traffic from June 1, 2008  to May 31, 2009.

Contact Us   Privacy Policy

Arabic Chinese Dutch French German Hindu Indonesian Italian Japanese Korean Norwegian Portuguese Russian Spanish Greek Swedish Finnish

Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or Rick Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2009 Stephanie & Rick Jaworski