What do you think about this extraordinary dessert? Did you know a galette is a freeform tart that can be prepared both sweet or savory, and that it is a specialty of Brittany, France? Well I did not, lol, all this time I thought it was Italian, shame on me! With its place of origin cleared up in my mind, I decided to prepared this delightful apple almond autumn galette on Friday.
It is very easy to prepare so hopefully this will inspire you to get in your kitchen and prepare this delicacy! I would love to hear about what your darlings will say when the taste it.
Leave about two inches of border all around apple filling.
Just out of the oven and brushed with jam. I will be baking more this week for special friends!
Apple Almond Autumn GaletteIngredients:
2 ½ cups all-purpose flour (320 g)
1 cup (2 sticks ) unsalted cold butter or margarine (225 g)
2 Tablespoons sugar (35 g)
2 teaspoons of pumpkin spice
¼ teaspoon salt
2-3 Tablespoons cold water (30-45 ml)
3 apples ( 1.75 LBS. any baking apple)
Fresh lemon juice of one lemon
½ cup sugar (110 g)
¼ cup brown sugar (50 g)
1½ Tablespoons cornstarch (15 g)
¼ teaspoon pumpkin spice
¾ cup sliced almonds (90 g)
1 large egg lightly beaten to coat crust
2 Tablespoon sugar (35 g)
1/2 cup apricot jam (100 g)
1 teaspoon almond extract (5 ml)
1. Prepare dough: In a food processor or a stand mixer using the flat beater add the flour, sugar, salt, spice and cold butter cut into pieces. process for a few seconds or until mixture resembles resemble coarse meal, with pea size pieces of butter. Add 1 Tablespoon of water at a time and mix until dough has formed into a clumped ball, form into a disc, cover with plastic wrap and refrigerate for at least 30 minutes. I recomend you that if you haven't already read my post on Pie Crust Easy to do so. You'll find a great deal of tips and notes regarding this dough.
2.Filling: Peel, core and slice the apples. In a bowl coat apples with the lemon juice, add sugar, cornstarch, spice and half of the almonds. In a lightly floured surface or between two plastic sheets roll out the chilled dough into a 13 inch diameter circle (33 cm). Arrange the fruit filling and remaining almonds in the center leaving about 2 inches all around without filling. Carefully fold over edges, brush with beaten egg, and sprinkle with a ¼ cup sugar on top.
3. Bake @ 400˚F (200˚C) for about 45 minutes or until apples are tender and crust has a golden brown color. Heat jam in a small pot over low heat until it begins to thin or simmer. Remove from heat and strain in a fine wire sieve and mix in the almond extra. Coat the galette with jam and leave to cool to warm or completely before slicing and serving. Enjoy your autumn apple almond dessert!
Yield: 8 Portions.
Let the peace of Christ rule in your hearts, since as members of one body you were called to peace.And be thankful. - Colossians 3:15