corazon
Executive Chef
Dh is addicted to these. You can make the dough 4 days ahead or freeze it for up to two months. If you decide to make these without the frangipane (an almond cream) toss the apples in a TBS flour to absord some of the moisture. This recipe will make 2 11-inch galettes or 8 individual galettes.
Galette Dough
2 1/2 cups all-purpose flour
2 TBS sugar
1/2 tsp salt
16 TBS (2 sticks) butter cut into 1/2 inch pieces, chilled
4-5 oz ice water
In large bowl, mix together dry ingredients. Cut in butter using standing mixer, food processor, or pastry blender until butter is evenly distributed but still in large visible pieces. Add 4 oz water to butter mixture until just comes together, add more water if dough is too dry. Should be a bit stickier than pie dough. Gather dough with your hands, you should see streaks of butter, and flatten into two disks, wrap in plastic and refridgerate for an hour.
Frangipane
5 oz almond paste (in baking section of most grocery stores)
1/4 cup sugar
4 TBS (1/2 stick) butter at room temp
1 TBS vanilla
1 large egg at room temp
With electric mixer, combine almond paste, sugar and butter. Beat well, make sure there are no lumps. Add vanilla and egg, beat until smooth.
To Assemble Galette
6-8 granny smith apples (depending on size)
2 TBS sugar
1 egg, beaten
Galette dough
Frangipane
Place oven rack in center of oven and preheat to 400F. Line 2 baking sheets with foil or parchment paper. On lightly floured surface roll out 1 disk of dough into a 15 inch round, stick it back in the fridge and roll out the other For 8 individual galettes cut each disk into quarters and roll out dough thinly. Peel and slice apples. Smear frangipane over dough leaving a two inch border 1 inch for individuals. Arrange apples over frangipane in concentric circles, overlapping the apples. Lift edges of dough and fold them inwards, pleating as you go. Brush border with egg wash and sprinkle with sugar. Bake until crust has browned about 30-35 minutes or 17-20 for individuals. Let cool 5 minutes before sliding foil onto cooling rack. Cool 20 minutes before serving, serve warm.
*Couple side notes
These are great when they are fresh! I make about 4 individuals at a time. I make a bunch of dough and frangipane so all I have to do is bring the frangipane out to come to room temp while I slice the apples and then assemble them. Like I said, dh loves them so I make them a few times a week. He told me while he was eating one today he knows what it's like to be in heaven.
I'll post a picture when dh brings the camera home from work.
Galette Dough
2 1/2 cups all-purpose flour
2 TBS sugar
1/2 tsp salt
16 TBS (2 sticks) butter cut into 1/2 inch pieces, chilled
4-5 oz ice water
In large bowl, mix together dry ingredients. Cut in butter using standing mixer, food processor, or pastry blender until butter is evenly distributed but still in large visible pieces. Add 4 oz water to butter mixture until just comes together, add more water if dough is too dry. Should be a bit stickier than pie dough. Gather dough with your hands, you should see streaks of butter, and flatten into two disks, wrap in plastic and refridgerate for an hour.
Frangipane
5 oz almond paste (in baking section of most grocery stores)
1/4 cup sugar
4 TBS (1/2 stick) butter at room temp
1 TBS vanilla
1 large egg at room temp
With electric mixer, combine almond paste, sugar and butter. Beat well, make sure there are no lumps. Add vanilla and egg, beat until smooth.
To Assemble Galette
6-8 granny smith apples (depending on size)
2 TBS sugar
1 egg, beaten
Galette dough
Frangipane
Place oven rack in center of oven and preheat to 400F. Line 2 baking sheets with foil or parchment paper. On lightly floured surface roll out 1 disk of dough into a 15 inch round, stick it back in the fridge and roll out the other For 8 individual galettes cut each disk into quarters and roll out dough thinly. Peel and slice apples. Smear frangipane over dough leaving a two inch border 1 inch for individuals. Arrange apples over frangipane in concentric circles, overlapping the apples. Lift edges of dough and fold them inwards, pleating as you go. Brush border with egg wash and sprinkle with sugar. Bake until crust has browned about 30-35 minutes or 17-20 for individuals. Let cool 5 minutes before sliding foil onto cooling rack. Cool 20 minutes before serving, serve warm.
*Couple side notes
These are great when they are fresh! I make about 4 individuals at a time. I make a bunch of dough and frangipane so all I have to do is bring the frangipane out to come to room temp while I slice the apples and then assemble them. Like I said, dh loves them so I make them a few times a week. He told me while he was eating one today he knows what it's like to be in heaven.
I'll post a picture when dh brings the camera home from work.
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