Two recipe variations below.
While you could call this recipea ‘tart’, the name ‘galette’ seems more fitting for these lovely rectangles of puff pastry topped with a layer of almond cream (frangipane) and thinly sliced apples.
Galette is, in fact, a French term signifying a flat cake that can be either sweet or savory. They can be made from puff pastry, yeast risen doughs like broiche, or with a sweet pastry crust. The toppings can vary also; ranging from fresh, candied or dried fruits, creams, nuts, and jams for sweet Galettes, with savory ones being topped with an assortment of meats and/or cheeses.
These Apple Galettes start with frozen store bought puff pastry. I use Pepperidge Farm Puff Pastry Sheets that can be found in the freezer section of most grocery stores. You do need to thaw the puff pastry (as per manufacturer’s directions) before you begin this dessert. Each sheet of puff pastry is cut into thirds and then each third is cut in half. So altogether you will have 12 galettes. Each rectangle is covered with a thin layer of frangipane, which is a delicately flavored sweet almond cream made from sugar, butter, eggs, and almond meal. Almond meal (flour) is blanched almonds that are finely ground and can be found at health food stores and many large grocery stores. If you cannot find it you can make your own by taking about 1/2 cup of blanched almonds (along with the flour in the recipe) and processing these two ingredients in your food processor until finely ground. Just make sure not to over process this mixture as it needs to be finely ground, not a paste. Once the frangipane is made and spread onto each pastry we then top each pastry with thin slices of lightly sweetened apples. You can use any firm tart apple you like (I use Granny Smith). These galettes are then baked in a hot oven until the pastry is golden brown and the apples are nice and tender. The finishing touch is to lightly dust the tops of the apples with confectioners sugar (powdered or icing) and place under the broiler until the tips of the apples start to caramelize. You can serve these apple galettes warm or at room temperature with or without softly whipped cream or vanilla ice cream. These would make an excellent brunch dish.
Frangipane: In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate.
Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer’s instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the pastries (you will have 12 altogether) on a parchment lined baking sheet. Then, with an offset spatula or large knife, spread a thin layer of frangipane (about 1 heaping tablespoon) on each pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastries for about 15 minutes.
Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven
Peel and slice the apples into 1/4 inch slices. Place in a large bowl and toss with the sugar and ground cinnamon. Remove the puff pastry from the refrigerator and lay the sugar coated apple slices on top of the frangipane, overlapping the slices.
Bake for about 15 – 20 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown. Remove from oven and place on a wire rack.
Preheat the oven broiler and move the rack to the top shelf of the oven. Lightly dust the tops of the apples with confectioners sugar (powdered or icing) and place under the broiler until the tips of the apples start to caramelize. Watch closely and move the pan as needed. Serve warm or cold with softly whipped cream or vanilla ice cream.
Makes 12 galettes.
Apple Galette with Cinnamon Walnut Ice Cream
Serves 6-8
Ingredients for Cinnamon Walnut Ice Cream:
3/4 cups sugar
2 teaspoons ground cinnamon
1 cup heavy cream
1 1/2 cup whole milk
2 large eggs, beaten
1/2 vanilla bean, slit lengthwise and seeds scraped
1/3 cup walnuts, toasted and coarsely chopped
Instructions:
Combine milk, heavy cream, cinnamon, sugar and half of a vanilla bean along with seeds in a saucepan over medium heat, until mixture begins to simmer. Meanwhile whisk eggs in a large bowl. Remove the vanilla bean from the saucepan and begin to add the hot cream mixture to the eggs in a slow stream while constantly stirring. Transfer back to saucepan and cook over medium-low heat, stirring constantly until mixture is thick enough to coat the back of a spoon. Remove from heat, then cover and chill.
Pour cooled mixture into an ice cream maker and when it’s nearly frozen, add chopped walnuts. Continue to churn until frozen, transfer to an airtight container and freeze until firm.
Ingredients for Apple Galette:
1 1/2 cups flour
3 tablespoons plus 1/2 teaspoon sugar
pinch of salt
1/3 cup ice water
2 tablespoons Calvados or Brandy
2 tablespoons unsalted butter
3 Granny Smith apples, cored and sliced into wedges
Special Equipment: Cast iron skillet, lightly greased with butter.
Instructions:
Mix flour, salt, and 1/2 teaspoon sugar in a processor. Add the butter and pulse just until it becomes crumbly. Then add ice water and blend together to moisten dough. On a floured surface, knead dough until it just comes together. Roll out dough to 1/4 inch thick round, then press into skillet. With a sharp knife, run across edge of skillet, trimming any excess dough. Layer the apple wedges forming concentric circles, leaving a 1 inch space from edge of pan.
In a small saucepan heat 3 tablespoons of sugar over medium heat, continuously stirring until it starts to caramelize, about 5 minutes. Then lower heat and stir in butter until it melts. Finish by mixing in Calvados and cook out the alcohol, about 2-3 minutes. Drizzle mixture over the apples in skillet.
Preheat the oven to 400°F.
Bake the gallete for about 45 minutes or apple edges are brown and the crust is golden. Serve topped with cinnamon walnut ice cream.
*Pie crust is adapted from Jacques Pepin.