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Friday, October 25, 2013

Apple Galette



Now that fall is coming (or, really, has been here for a few weeks), apples are abundant and I am craving something warm and gooey.  While I don't know that I would call this gooey, per say, it is light, creamy, with a hint of sweetness, perfect for two people that are not over the moon for sweets.  Perfect with your morning coffee or a cup of tea later in the day, you won't feel too guilty having a slice of this pastry!


First, we need to create the frangipane, the yummy almond cream that is spread on the puff pastry prior to adding the delicious apple slices.  It was pretty straightforward, although you will need almond meal, so, if this isn't something you have around the house, go out and grab some.  I have been experimenting with different flours, so I had some on hand.

I used store bought puff pastry, which I know moves away from my clean eating, but, I wanted to see if I could make this recipe at all, so I didn't want to change anything until I had made it at least once.  I have never dared to make puff pastry from scratch, but, maybe I will soon!  

Lastly, I did not add any whipping cream or ice cream, because this is very light and flaky, but I don't see any hard in adding either when serving.  I just got more apples, so I am excited to make this again this weekend!  Enjoy!

Frangipane:  

In the bowl of your electric mixer, or with a hand mixer, cream: 


1/4 cup (50 grams) granulated white sugar
3 tablespoons (42 grams) unsalted butter

Beat in: 


1 large egg
1/2 teaspoon pure vanilla extract

until smooth.  Add:

1/2 cup (42 grams) almond meal (flour)
1 tablespoon (12 grams) all purpose flour

and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate. 

Puff Pastry: 
The original recipe calls for making several of these, but I only had one sheet of puff pastry, so I made one large galette, instead.  So, once the puff pastry has been defrosted, as per manufacturer's instructions, unfold one sheet of puff pastry onto a lightly floured surface. Dust with a smidge of flour, and roll out with a rolling pin just a tad. Place on a parchment lined baking sheet. 

Arrangement:
With an offset spatula or large knife, spread a thin layer of frangipane on the pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastry 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: 

2 pounds (900 grams) Granny Smith Apples

into 1/4 inch slices. Place in a large bowl and toss with: 

2 tablespoons (25 grams) granulated white sugar
1/8 teaspoon 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.


Frangipane (Almond Cream):
1/4 cup (50 grams) granulated white sugar
3 tablespoons (42 grams) unsalted butter
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (42 grams) almond meal (flour)
1 tablespoon (12 grams) all purpose flour
Crust:
1 pound (454 grams) frozen puff pastry, defrosted
Filling:
2 pounds (900 grams) Granny Smith Apples
2 tablespoons (25 grams) granulated white sugar
1/8 teaspoon ground cinnamon
Garnish:
Confectioners' (powdered or icing) sugar
Softly whipped cream or French Vanilla Ice Cream (optional)


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