galettes

Frangipane is an almond pastry cream.  Do I need to say more?  (You had me at almond and cream!) You can get these tarts at patisseries all over France.  The Sundance resort in Provo, Utah also sells something like them at their deli, and I get one every time my family visits for the day.

I would definitely recommend an all butter puff pastry.  It’s a bit hard to find though.  You might try a Whole Foods, which is where I found the Dufour Pastry Kitchens Brand. You can click here to try and locate it in your area.  This recipe makes a little more frangipane than you need, so just freeze what’s left.  I’m sure you’ll find some use for it!  You could pipe it into the centers of baked apples.  Mmmm . . . that would be good.

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apple galettes with frangipane

1 14 ounce (400g) package puff pastry dough, defrosted
flour for dusting
1/2 frangipane recipe (recipe follows)
2-3 small Granny Smith apples (green)
1 tablespoon lemon or lime juice
1 tablespoon sugar
pinch ground cinnamon
1 egg yolk
1 teaspoon cream
2 tablespoons apricot preserves

1.  Lightly dust the working surface with flour.  Unwrap puff pastry dough and lay flat.  Use a rolling pin to flatten it out or make it slightly bigger, if you need to.   Using a paring knife, cut around the edge of a small bowl (mine was 5 1/2 inches) to make four round disks of puff pastry.  Place them on a cookie sheet lined with parchment paper.  Refrigerate.

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2.  Peel apples, cut into quarters, and with a paring knife, remove seeds and stems. Place in a large bowl of water with lemon juice.  (This will stop the apples form browning.)  Pull each apple quarter from the water and cut into 1/8 inch slices.  Each quarter will make between 6 and 10 slices.  Return slices to lemon water.   Set aside.
3.  Preheat oven to 400 degrees (200 degrees Celsius).  Take pastry disks out of the refrigerator; and, using a fork, make several dock marks in the center.  Spread 2 tablespoons of frangipane on the center of each disk, leaving a half inch border around the edges.

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4.  With a paper towel, dry off a few apple slices at a time and place in a decorative pattern on top of the frangipane on each pastry round.  Refrigerate.

5.  Mix cinnamon and sugar in a small bowl.  Set aside.  Mix egg yolk and cream in a small bowl.  Set aside.  Remove pastries from the refrigerator, and sprinkle the apple slices with cinnamon-sugar mixture.  Brush the edges of the pastry dough with the egg wash.  Bake in a 400 degree oven for 15-20 minutes, until the apples are tender, the pastry is puffed, and the edges are golden brown.  Remove to a wire rack to cool.

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6.  In a small bowl, microwave the apricot preserves for about 30 seconds, or until thin and smooth.  Using a pastry brush, brush the tops of each galette with the apricot jam.  Serve warm, cold, or at room temperature.

frangipane

4 tablespoons unsalted butter
1/2 cup (110 g) granulated sugar
1 egg
1 tablespoon unbleached all-purpose flour
1/2 cup (70 g) almond flour (or 1/2 cup slivered almonds, ground in a food processor)
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
pinch salt
1 tablespoon cream

1.  Cream butter and sugar with an electric mixer.  Add in egg, and mix until incorporated.  Add in flour, extracts, salt, and cream.  Mix well.  Mixture should be light and creamy.

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