Apple-Frangipane Galette

• Vegetarian

• Produce

  • 1 Apples

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 (320g cups All-purpose flour
  • 1/2 cup Almond flour
  • 1 pinch Salt
  • 5 tbsp Sugar
  • 1/2 tsp Table salt

• Dairy

  • 2 sticks (16 tablespoons | 8 oz | 227g unsalted butter, unsalted
  • 4 tbsp Butter

• Frozen

  • 1 Vanilla ice cream

Found on alexandracooks.com

Description

Ingredients

• For the pastry:
• 2½ (320g) cups all-purpose flour
• 2 T. sugar
• ½ tsp. table salt
• 2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
• ½ C. + 2 T. ice waterfor the frangipane:
• ½ cup almond flour (or finely ground almonds*)
• 2 tablespoons sugar
• pinch salt
• 2 tablespoons butter at room temperature
• 1 egg (small if possible)
• 2 teaspoons vanilla, rum, brandy or bourbon*If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great.for assembly:
• 1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
• 2 tablespoons melted butter
• 1 to 2 tablespoons sugar, turbinado is nice
• vanilla ice cream for serving

Directions

• Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. See videofor guidance. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggars purse—the video really helps explain this step—pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.
• Dont wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.
• On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure—the video might help with this. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.