By Cat, Dec 2011 (Photo, right, from Wikimedia Commons)
Almonds
When I visited Scandinavian countries in 2006, I discovered that there are two very popular desserts, no matter where you go: Almond Cake/Torte, and Apple Torte:
- Almond cake/torte is either a very rich cake-textured cake (see Scandinavian Almond Cake), or a layered torte with pastry on bottom, almond paste in middle, with more of the pastry on top, usually in a lattice pattern (see Almond Cake (Mandelkage or Fyrstekaka), or ending with the almond layer, then dusted with powdered sugar (like Dansk Frangipan from Odense (2)).
- Apple cake/torte is made in layers, with a pastry on bottom, a creamy cheesecake or almond paste in middle, and thinly sliced apples on top.
This recipe is similar to the last pastry I described, with puff pastry on the bottom, the classic almond paste layer in the middle, and topped with apple slices.
- See also: 1. Scandinavian Almond Cake; 2. Almond Cake (Mandelkage or Fyrstekaka); 3. Puff Pastry; 4. Using a Springform Pan, and an Alternative; 5. Pies and Tarts Menu; 6. Cakes & Tortes Menu; 7. Scandinavian Foods Menu;
- Other Sites: 1. Odense Almond Paste Recipes (3)
Apple Frangipane Galette
This dessert is adapted from a package of Bob’s Red Mill Almond Meal/Flour (1), originally from Judy’s Kitchen (1). The original calls for frozen puff pastry that has been thawed. This is certainly easier than making your own, but if you really want to do this right….. See my recipe for puff pastry. The original also is a smaller recipe, for 2; in order to be able to measure the tiny amount of stevia powder, I doubled the recipe to serve at least 4. The larger recipe will also allow me to make a single 8 – 9 inch galette that can be cut into 8 wedges.
I prefer to sweeten primarily with stevia, but I include instructions for using all sugar, or stevia/sugar mix.
I’ve not made this yet, but when I do, I’ll make it in a tart pan with removable bottom (second Galette option in Method, below).
Serves 4 – 8.
Ingredients & Equipment
- Pastry:
- 1 package puff pastry, thawed; or, if making your own puff pastry, start the day before you plan to make the dessert.
- Alternately, you could use 1 ½ recipes Galette Rustic Tart Pastry or 1 ½ recipes Pasta Frolla (Italian Rich Short Crust)
- Frangipane
- 4 Tbsp butter
- ¼ cup Rapadura or regular powdered sugar, or Make Your Own Unrefined Powdered Sugar (or ⅛ – ¼tsp pure stevia extract powder)
- ¾ cup almond meal/flour (or finely ground sprouted almonds)
- 1 Tbsp unbleached white flour or tapioca flour
- 1 large egg
- ⅛ tsp almond extract
- Gallette
- 2 medium apples, peeled, cored and sliced thinly; pace in bowl of water with 1 Tbsp lemon juice to keep them from browning until ready to use
- 1 large egg, beaten
- ¼ cup Rapadura or white cane sugar, or ⅛ tsp pure stevia extract powder plus 1 Tbsp Rapadura or white cane sugar
- ½ tsp cinnamon
- 4 tsp butter, melted and divided into 4 parts
- Equipment
- medium and small bowls
- rimmed baking sheet or tart pan with removable bottom
- parchment paper (optional if using tart pan)
- pastry brush
Method:
- Prepare pastry, following instructions on the box or per my recipe.
- Prepare Frangipane
- Beat butter and sugar/stevia until light and fluffy. Beat in almond meal and flour, then egg and almond extract. Set aside.
- Prepare four individual Gallette:
- Preheat oven to 375°F. Line baking sheet with baking parchment.
- Roll out pastry on a lightly floured board to ¼” thickness. Cut into four 6” rounds and arrange on prepared baking sheet.
- Put about 3 Tbsp frangipane mixture onto center of each round, then spread out to within ½” of edge of each round. Brush exposed edge with beaten egg.
- Arrange apple slices on top of frangipane in a spiral pattern.
- Combine sugar/stevia and cinnamon in small bowl, then sprinkle evenly over apples. Drizzle 1 tsp melted butter over apples of each round.
- Refrigerate baking sheet 15 minutes, then bake in preheated oven, 18 – 20 minutes until golden brown and pastry is puffed.
- Cut each round in half and serve.
- Or prepare one larger Gallette, using a tart pan with removable bottom (this is my idea, not yet tested):
- Preheat oven to 375°F. Optional: line pan with baking parchment.
- Roll out pastry on a lightly floured board 1″ – 2″ larger than the pan.
- Fit pastry into pan so the extra width comes up the sides of the pan.
- Spread frangipane mixture just to the edge of the removable bottom. Brush exposed pastry (up the sides of the pan) with beaten egg.
- Arrange apple slices over the frangipane in a spiral pattern.
- Combine sugar/stevia and cinnamon in small bowl, then sprinkle evenly over apples. Drizzle 1 tsp melted butter over apples of each round.
- Refrigerate baking sheet 15 minutes, then bake in preheated oven, 18 – 20 minutes until golden brown and pastry is puffed.
- Cut galette into 8 wedges to serve.
References
- Bob’s Red Mill Almond Meal/Flour recipe (link removed at their request), originally from Judy’s Kitchen (judyskitchen.blogspot.com/2010/12/apple-frangipane-galette-for-two.html)
- Odense, Frangipan recipe (odense.com/odense-recipes/frangipan-almond-cake-recipe/)
- Odense: list of all their almond paste recipes: odense.com/recipes.php?isFiltered=isFiltered&courses[]=cakes&filter.x=30&filter.y=1
