Fruit and nut topped delicate and flakey pastry.
Apple Almond Galette
Tarts, Pastries And Puddings
1-1/2 cups all-purpose flour, plus more for rolling dough
1/2 cup Mandelin Blanched Almond Flour
1/4 teaspoon salt
1/2 cup sugar, plus 2 tablespoons, divided
9 tablespoons unsalted butter, chilled and cut into small cubes
6-8 tablespoons water, ice-cold
4 medium-sized Granny Smith apples, peeled, halved and cored
1 tablespoon lemon juice
3 tablespoons unsalted butter, melted, divided
2 tablespoons seedless apple or apricot jelly, melted into liquid
1/2 cup prepared caramel sauce
1/2 cup Mandelin Natural Sliced Almonds
Special equipment: pastry brush or basting brush
To prepare dough, combine flours, salt, and 1 tablespoon sugar in a food processor or mixer bowl. Add butter and mix with a fork or pastry cutter until pieces of butter are uniformly pea-sized. Add water, one tablespoon at a time, until dough holds together when pinched, but is still crumbly. Place dough onto a lightly-floured surface and work it gently into a smooth ball. Wrap in plastic and refrigerate for 20 minutes.
Preheat oven to 375˚F. While dough is being refrigerated, prepare the apple filling. Slice halved apples into 1/8-inch-thick pieces. Gently toss apples with lemon juice, 2 tablespoons butter and sugar in a large mixing bowl. Set aside.
To prepare for filling, place chilled dough onto a floured piece of parchment paper, large enough to line a large rimmed sheet pan approximately 12 by 16 inches. Roll dough to form a rectangle, about 1/8 inch thick. Fold excess dough over to form a decorative, free-form border. Transfer dough and parchment paper to a rimmed baking sheet and brush with remaining 1 tablespoon melted butter. Sprinkle edges with remaining 1 tablespoon sugar.
To fill, shingle sliced apples in a diagonal pattern, overlapping each by half an apple slice (side to side and top to bottom). Bake until crust is golden brown and apples begin to caramelize, about 40 minutes. Cool slightly and brush tops of apples with melted jelly. Drizzle with warmed caramel sauce and evenly cover with sliced almonds. Serve.
Yields 10 servings.
Almond Board of California