- 1 7 ounce tube almond paste
- 2 large eggs (1 egg separated)
- 2 tablespoons flour, plus more for work surface
- 1/4 teaspoon salt
- 1 1/4 - 1 1/2 pounds baking apples, peeled and cored
- 2 tablespoons fresh lemon juice
- 2 tablespoons sugar, plus more for top
- 3/4 - 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 recipe Perfect Pie Crust
- 2 tablespoons sliced almonds
- Whipped cream (optional)
1. In a mixer bowl, beat together almond paste, 1 egg, 1 egg white, the flour and salt on high speed until fluffy, about 1 minute; set aside.
2. Cut apples into 3/8-inch-thick slices and in a large bowl toss with juice, sugar, ginger and nutmeg.
3. Heat oven to 375 degrees F and place rack in lower third. Line a baking sheet with parchment paper. On a floured surface, roll out pie crust dough into a 14-inch oval. Transfer to prepared baking sheet. Spread almond paste mixture over dough, leaving a 2-inch border around edge. Arrange apple slices over almond paste. Fold over border, pleating dough and covering outer edges of apples. Freeze 10 minutes.
4. In a small bowl, beat together remaining yolk and 2 tbsp. water. Brush over crust. Generously sprinkle crust and apples with sugar. Top with nuts.
5. Bake until filling is just golden and apples are tender, about 1 hour. If crust browns too quickly, cover only crust with foil. Broil until apples are slightly browned, about 1 minute. Slide galette on parchment onto a wire rack. Let cool slightly before serving. Serve with whipped cream, if desired. Makes 8 servings.
- Servings Per Recipe 8
- Fat, total(g)21,
- sat. fat(g)9,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 2 single crusts Prep 15 mins Total Time 35 mins
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 1 tablespoon white vinegar
1. In a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture.
2. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use.
Make Ahead Tip
- Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using. Makes 2 single crusts.