This is beautiful and delicious Apples are in season!
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cut into 1 cm cubes and chilled
- 6 ( tablespoons ice water (I have always found 1/3 cup ice water is plenty but use your judgment on this one)
- 1/2 cup almond paste or marzipan, crumbled
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons all-purpose flour
- 1/8 teaspoon almond extract
- 6 tablespoons unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon rum, Kirsch or Calvados (optional)
- 5 medium apples, peeled, cored and cut into 1/2 inch slices
- 2 tablespoons (unsalted butter, melted)
- 4 tablespoons granulated, Demerara or other coarse-crystal sugar
First, make the crust. In a food processer, mix together the flour, sugar and salt. Add the butter pieces and pulse until the butter is the size of large pieces of corn. Add 6 tablespoons of ice water all at once and mix just until the dough begins to come together. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. (Or just make it the day before)
To make the frangipane, place the almond paste, sugar, flour and almond extract in the bowl of a food processor or electric mixer. Mix until the almond paste is in fine, uniform pieces. Add the butter and mix until very well-blended, then add the egg and the liqueur, if using. Mix until the frangipane is smooth (there may be a few tiny unmixed pieces of almond paste, and that’s fine–they’ll disappear during baking).
When you’re ready to bake the galette, position an oven rack to the center of the oven and preheat it to 375°. Line baking sheet with parchment paper.
To assemble the galette, lightly flour a work surface and roll the dough out into a circle about 14 inches in diameter. Transfer the dough to the prepared baking sheet. Spread the frangipane in an even layer over the dough, leaving a 2-inch border. Arrange the apples over the frangipane, either scattering them in an even layer, or arranging them in concentric circles. Fold the un-frangipaned edge of the dough over the apples. Brush the crust and filling with the melted butter. Scatter half the sugar over the crust and the remainder over the apples. Bake until the apples are tender and the crust has browned, about 55 minutes. Slide the galette (still on the parchment) onto a wire rack to cool a bit. Serve warm or at room temperature, ideally the day it’s baked. Serve plain, with vanilla ice-cream or cinnamon whipped cream.