Best 2 Apple Frangipane Galette Recipes
Indulge in the rustic charm of the Apple Frangipane Galette, a delectable pastry that harmonizes the sweet and tart flavors of apples with a rich frangipane filling, all wrapped in a flaky, golden crust. Discover the art of creating this classic French dessert through our comprehensive guide, featuring step-by-step instructions and essential tips.
Unravel the secrets of the perfect galette dough, crafted with a combination of all-purpose and whole wheat flour for a delightful texture. Learn how to prepare the luscious frangipane filling, a symphony of almond cream, sugar, butter, eggs, and a hint of vanilla.
Follow our detailed instructions to arrange the thinly sliced apples in a beautiful spiral pattern atop the frangipane, creating a visually stunning centerpiece. Brush the edges of the dough with milk and sprinkle with sugar for an irresistible caramelized crust.
Explore variations of this versatile recipe, including a gluten-free galette option for those with dietary restrictions. Delight in the Maple-Apple Frangipane Galette, where the sweetness of maple syrup enhances the flavors of apples and frangipane.
Discover the secrets of a successful bake, ensuring a perfectly golden crust and tender, juicy apples. Impress your friends and family with this impressive yet approachable dessert, perfect for any occasion.
APPLE-FRANGIPANE GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
- Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
- When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
- Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
- Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.
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.
Tips:
- Use a food processor to make the frangipane filling. This will ensure that the mixture is smooth and creamy.
- If you don't have a food processor, you can make the frangipane filling by hand. Simply cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Finally, stir in the almond flour and salt.
- Use a sharp knife to slice the apples. This will help to prevent them from browning.
- If you want a sweeter galette, you can add a tablespoon or two of sugar to the apples before filling the galette.
- Be careful not to overfill the galette. If the galette is too full, it will be difficult to seal and the filling will spill out.
- Bake the galette until the crust is golden brown and the filling is bubbling.
- Let the galette cool for at least 15 minutes before slicing and serving.
Conclusion:
The apple frangipane galette is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart apples, paired with the creamy frangipane filling, create a flavor combination that is sure to please everyone. This galette is also a great way to use up any leftover apples you may have.
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