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Apple-Almond Galette

Makes: 8  servings Prep 55 mins Start to Finish 2 hrs 15 mins

Ingredients

  • 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)

Directions

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.

Perfect Pie Crust

Yield: 2 single crusts Prep 15 mins Start to Finish 15 mins

Ingredients

  • 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

Directions

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.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)375,
  • Fat, total(g)21,
  • chol.(mg)83,
  • sat. fat(g)9,
  • carb.(g)43,
  • fiber(g)4,
  • pro.(g)7,
  • sodium(mg)241,
  • Percent Daily Values are based on a 2,000 calorie diet