Found this recipe and just so happen that I had a huge bag of Red Delicious apples. Just so happens that apples are the ingredient for the What's Cooking Ingredient Challenge!!!
The recipe called for Puff Pastry. I did not have Puff pastry but I did have Shortcrust Pastry that was in the fridge that needed to be used up. So why not? I took a risk. Thought it would be a disaster and it wasn't a complete one. The apples where a bit small and if I knew that the Galette was going to spread out as so I would have loaded more apples on it. The recipe also called for the sugar and cinnamon mixture to be sprinkled on the apples after placing on fangipane mixture...but I threw the slices in the bowl and slushed them around...completely covering the apples! Yum. I was quite pleased with the results of this recipe being I had the huge challenge of not having the right pastry. I made 5 small ones and 1 large one. My hubby ate 3 of the small ones that night! This recipe will be made again!
1/4 cup butter at room temperature
1/2 cup Powdered Sugar
3/4 cup Almond Meal/Flour
1 large egg
1/8 tsp Almond Extract
1 package frozen Puff Pastry, thawed (I used this Homemade Shortcrust Pastry Recipe)
1 large egg lightly beaten for egg wash
2 medium apples peeled, cored and sliced thin
1/4 cup granulated Sugar
1/2 tsp ground Cinnamon
4 tsp melted Butter, divided
Line baking sheet with parchment paper; set aside.
In large bowl, beat butter and powdered sugar until light and fluffy. Beat in Almond Meal/Flour and white flour. Beat in 1 egg and almond extract: set aside.
On a lightly floured surface, roll out puff pastry to about 1/4 inch thick. Using 6 inch plate, cut out four circles of dough and transfer to prepared baking sheet.
Put about 3 tbsp of almond mixture in center of each pastry round and spread out leaving about 1/2 inch edge of pastry showing. Lightly brush pastry edge with beaten egg.
Place apples on top of almond mixture in a spiral pattern leaving the pastry edge showing. Mix together granulated sugar and cinnamon; sprinkle evenly on top of apple slices.
Drizzle 1 tsp of the melted butter on top of each galette. Refrigerate galettes on baking sheet for 15 minutes.
Bake at 375 degrees for 18 to 20 mins or until golden brown and the pastry is puffed. Serve immediately. Makes 4 servings.
My one large galette!