This Apple and Frangipane Galette is a combination of what I love about several recipes. The tart taste of the Granny Smith apples with apricot jam, the layer of Frangipane filling and the slightly sweet, flaky dough, all of which I consider to be a knock-out combination. This is an elegant dessert that tastes great alone or paired with whipped cream.
I used Martha Stewart's pastry dough for my base, because it's so easy, dependable and you can make it in the food processor. I did use a mandolin to cut my apples, but a sharp kitchen knife and a steady hand will do the trick.
I also sprinkled the crust with decorating sugar, which you can't see because I also dusted it with confectioners sugar. I know....overkill, but yummy!
Apple and Frangipane Galette
Martha Stewart's Pate Brisee (pie dough)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar, add butter and pulse until the mixture resembles coarse meal, 8 to 10 seconds.With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
7 oz Marzipan
1 egg and 1 egg white
1 heaping tbls of flour
1 tbs sugar
1 tsp almond extract (optional)
In a blender crumble marzipan and add all other ingredients, blend until smooth. Don't worry if there are a few small lumps of marzipan.
3 Granny Smith Apples
2 tbs sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/2 cup of apricot jam
Peel, core and thinly slice apples and then half each slice. Heat apricot in the microwave for 30 seconds or heat on stovetop enough to be able to pour over apples. Add sugar and spices and toss.
Roll out dough on baking paper about 13 inch round. Add the Frangipane filling to center of the dough, spreading to about 2 inches from the edge of the dough, then arrange apples in concentric circles or if you want, just pile them over the almond paste to create a rustic looking tart. Save any remaining apricot and spice juice from the bowl. At this point the dough is too soft to go into the oven, freeze the assembled tart for 5 minutes.
Bake in 375 degree oven for about 40 minutes or until dough is deep, golden brown. Brush the remaining apricot mixture over the apples.