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RECIPE
15 INGREDIENTS13 STEPS50min

Apple-Frangipane Galette

4.0
1 Ratings
The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities.
Apple-Frangipane Galette Recipe | SideChef
The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities.
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
50min
Total Time
$1.01
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
2 Tbsp
Natural Cane Sugar

Pastry

2 1/2 cups
1/2 Tbsp
1/2 cup
Cold  Water
+ 2 Tbsp (ice cold)

Frangipane

1/2 cup
Almond Flour
or Finely Ground Almonds
1 pinch
2 Tbsp
Butter , room temperature
1
Small  Egg
1/2 Tbsp
or Rum or Brandy or Bourbon

Assembly

2
Apples , thinly sliced, peeled
I like Honey Crisp or Fuji
2 Tbsp
Butter , melted
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Nutrition Per Serving

VIEW ALL
CALORIES
479
FAT
32.9 g
PROTEIN
6.2 g
CARBS
39.4 g

Author's Notes

Pastry dough yields 2 rounds. Don’t halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days. Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven.
Step 2
In the bowl of a food processor, pulse the All-Purpose Flour (2 1/2 cups) , Granulated Sugar (1/2 Tbsp) , Salt (1/2 Tbsp) together. Cut Unsalted Butter (1 cup) into small pieces, then add to the food processor. Pulse at one-second intervals until butter is the size of peas.
Step 3
Add Water (1/2 cup) plus the extra tsp, and pulse again about ten times until the mixture is crumbly but holds together when pinched.
Step 4
Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each.
Step 5
Grab the four corners of the towel together and twist to create a beggar's purse, pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds in the freezer for a future use. Keep one handy.
Step 6
Combine Almond Flour (1/2 cup) , Granulated Sugar (2 Tbsp) , Salt (1 pinch) , Butter (2 Tbsp) Egg (1) in the unwashed bowl of the food processor. Pulse until combined, then add Vanilla Extract (1/2 Tbsp) . Purée until smooth.
Step 7
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.
Step 8
Transfer dough to a parchment or Silpat-lined sheet pan. Spoon the frangipane into the center, leaving a 1-inch border.
Step 9
Arrange the Apples (2) 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.
Step 10
Brush the edge of the dough with Butter (2 Tbsp) and flour. Drizzle the remainder over the exposed apples. Sprinkle the Natural Cane Sugar (2 Tbsp) over the top.
Step 11
Bake for 35 minutes or until golden.
Step 12
Remove pan from the oven and let rest on cooling rack for five to ten 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.
Step 13
Cut into wedges. Serve on its own or with Vanilla Ice Cream (to taste) .
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Nutrition Per Serving
Calories
479
% Daily Value*
Fat
32.9 g
42%
Saturated Fat
18.4 g
92%
Trans Fat
0.0 g
--
Cholesterol
99.1 mg
33%
Carbohydrates
39.4 g
14%
Fiber
2.2 g
8%
Sugars
10.1 g
--
Protein
6.2 g
12%
Sodium
464.9 mg
20%
Vitamin D
0.1 µg
0%
Calcium
43.2 mg
3%
Iron
2.1 mg
12%
Potassium
73.5 mg
2%
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