FRENCH APPLE GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
APPLE GALETTE
Provided by Christopher Hill
Categories Food Processor Citrus Dairy Fruit Dessert Bake Quick & Easy Apple Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
- Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
- Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
- Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
APPLE FRANGIPANE PHYLLO TART
An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.-Jessie Sarrazin, Livingston, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan., Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell., Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended., Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell., Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling., Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 91mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BOURBON APPLE GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Make the filling: Peel the apples and slice about 1/4 inch thick. Toss with the bourbon and lemon juice in a medium bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
- Roll one of the dough rounds on a lightly floured surface into a 12-inch disk (reserve the other dough round for another use). Transfer the dough to a baking sheet. Starting 2 inches from the edge, spoon the apple filling in a circle in the center of the dough. Fold and pleat the dough over the edge of the filling. Brush the crust with the beaten egg and sprinkle with the coarse sugar.
- Bake until the crust is brown and the apples are tender and caramelized, about 55 minutes. Cool the galette briefly on a wire rack. Cut into wedges and serve.
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.
APPLE GALETTE
Make and share this Apple Galette recipe from Food.com.
Provided by thebeeskitchen
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400. First roll out the dough on a large baking sheet greased.
- Make the frangipane: mix butter with sugar. Add the egg, flour, almond extract and almond flour. Spread this mixture over the puff pastry. Slice the apples about 1/8 inches think and arrange them in a circle. Fold over the dough that it covers at least 2 inches. Brunch the galette with agave and sprinkle cinnamon. Bake for 20min.
Nutrition Facts : Calories 535.5, Fat 34, SaturatedFat 10.9, Cholesterol 56.4, Sodium 199.7, Carbohydrate 52.2, Fiber 5.1, Sugar 25.6, Protein 8
APPLE FRANGIPANE CAKE
This is a dense, moist, and very flavorful apple frangipane cake that is very almond-forward in a yummy way. The apples complement it nicely and I loved the crunch of the toasted almonds on top.
Provided by Pam Lolley
Time 2h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
- Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
- Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 41.3 g, Cholesterol 115.6 mg, Fat 21.7 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 113.1 mg, Sugar 22.9 g
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APPLE GALETTE WITH FRANGIPANE | ALEXANDRA'S KITCHEN
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4.9/5 (22)Category Dessert
- Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. See videofor guidance. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse—the video really helps explain this step—pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.
- Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure—the video might help with this. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.
APPLE FRANGIPANE GALETTE - DELICIOUSLYORGANIC.NET
From deliciouslyorganic.net
Estimated Reading Time 4 mins
- Place pastry flour, brown rice flour, tapioca flour, and salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each ad- dition. Pulse until dough gathers into larger clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate for 30 minutes.
- Preheat the oven to 350ºF and adjust rack to middle position. While the crust is in the fridge whisk together the butter, honey, almonds and eggs until blended. Fold in the cream.
- After the dough is cold, roll one disk out on a floured surface into a 12-inch disk. Transfer the disk to a baking sheet lined with parchment paper (it might hang over the sides a bit, but this is ok). Spoon and spread frangipane on crust leaving a 3-inch border. Layer the apples on top of the frangipane and then fold the edges over. Sprinkle with 2 tablespoons of whole cane sugar. Bake for 45-55 minutes until golden brown. Serve warm (and with a dollop of whipped cream or creme fraiche if you like).
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