I have been experimenting with Galette's, which are free formed pies. I love this dough. It is crisp and buttery when baked. I discovered Frangipane in a tart recipe. It is a filling made with ground almonds...a very nice addition to this dessert. This is a special recipe. The apple, chocolate combination is very nice.
Galette Dough
1 ½ C flour
1 stick cold butter
¼ C. Sour Cream
2 tsp. fresh lemon juice
¼ C. ice water
Crumble the butter and flour together
until blended. Mix the sour cream lemon
juice and ice water together. Stir into
the flour mixture and knead a little until a solid mass. Refrigerate for 1 hour or more.Frangipane (A filling made with almonds)
1 C. Roasted Whole Almonds
1/3 C. White Sugar
Put these together in a food
processor and chop until fine.
Add:
4 T. butter
2 egg yolks (Save at least one of the
whites)
1/2 tsp. vanilla
Put in the refrigerator for an hour
or more.
Apple Mixture
3 T. butter
3 crisp apples, peeled and sliced into bite size pieces
¼ C. brown sugar
1 tsp. cinnamon
Place the butter in a non-stick fry
pan to melt. Add the remaining
ingredients and stir on high heat to evaporate most of the liquid and cook the apples for about 5
minutes.
Dust your counter with flour and roll
out dough to a 12 inch circle. Place it
on a piece of parchment and onto a cookie sheet or pizza pan right away. (The dough will soften quickly and you won’t
be able to move it if you wait too long)
Pinch off pieces of the Frangipane and press onto the top of the dough
to make a layer to cover up to 2 inches from the edge. Top with the apple mixture and 10 Rolo’s cut
in two. Fold the two inches of dough
around the edge pleating as needed. Beat the egg white a little with a fork and
brush the pastry generously with a pastry brush dipped in the whites. Sprinkle with raw, coarse grain sugar (the best,
but plain white sugar will work)
Bake 350 for 30-35 minutes. Makes 6- 8 pieces, serve with ice cream…heavenly!
With the Frangipane
Folded over ready to bake
