Apple frangipane galette is a classic French dessert that combines the flavors of sweet apples, rich almond cream, and flaky pastry. This rustic tart, with its free-form shape and exposed fruit filling, is a delightful treat that can be enjoyed on any occasion. The key to a perfect apple frangipane galette lies in the careful preparation of each component, from the golden brown crust to the smooth and creamy filling. In this article, we will explore the art of making this delectable dessert, providing step-by-step instructions, helpful tips, and variations to suit different tastes. Whether you're a seasoned baker or a beginner looking for a new challenge, this guide will equip you with the knowledge and skills you need to create an unforgettable apple frangipane galette that will impress your friends and family.
Here are our top 2 tried and tested recipes!
APPLE-FRANGIPANE GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
- Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
- When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
- Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
- Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.
APPLE-FRANGIPANE GALETTE
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Peel, core, and cut the apples into 1/2-inch (1.5-cm) slices.
- Lightly flour a work surface and roll out the dough into a circle about 14 inches (36 cm) in diameter. Transfer it to the prepared baking sheet.
- Smear the frangipane over the dough, leaving a 2-inch (5-cm) border. Arrange the apple slices in concentric circles over the frangipane, or simply scatter them in an even layer. Fold the border of the dough over the apples and brush the crust with some of the melted butter, then lightly brush or dribble the rest of the butter over the apples. Sprinkle half of the sugar over the crust, and the remaining half over the apples.
- Bake the galette until the apples are tender and the crust has browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack.
- Serve warm or at room temperature. You can drizzle the galette with warm honey or glaze it with strained apricot jam, thinned with just enough water to make it spreadable.
Tips:
- Use a food processor to make the frangipane filling. This will help to ensure that the nuts are finely ground and evenly distributed throughout the filling.
- Don't overwork the dough. Overworking the dough will make it tough. Mix it just until it comes together, then refrigerate it for at least 30 minutes before rolling it out.
- Use a sharp knife to slice the apples. This will help to prevent them from tearing.
- Arrange the apple slices in a single layer on top of the frangipane filling. Don't overcrowd the galette, or the apples will not cook evenly.
- Bake the galette until the apples are tender and the crust is golden brown. This will take about 45-50 minutes.
- Let the galette cool slightly before slicing and serving. This will help to prevent the filling from running out.
Conclusion:
Apple frangipane galette is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet apples, creamy frangipane filling, and flaky crust is sure to please everyone. So next time you're looking for a special dessert, give this apple frangipane galette a try. You won't be disappointed!
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