Desserts
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Breakfast and brunch
Galette with sautéed apples and almonds
Ingredients
For the pastry dough (see note)
½ cup (125 ml) diced butter, frozen at least 15 minutes
1 ½ cups (375 ml) all-purpose flour
¼ tsp (1 ml) salt
1 egg
2 tbsp (30 ml) ice water
For the apples sautéed in cider
6 Québec apples, peeled and sliced
¼ cup (60 ml) butter
¼ cup (60 ml) sweet cider
For the frangipane filling
2 tablespoons (30 ml) melted butter
2 tablespoons (30 ml) sweet cider
½ cup (125 ml) almond powder
¼ cup (60 ml) granulated sugar
2 tablespoons (30 ml) all-purpose flour
¼ tsp (1 ml) salt
1 egg
To assemble
1 tablespoon (15 ml) milk
1 tablespoon (15 ml) raw sugar (large crystals)
¼ cup (60 ml) sweet cider
1 tablespoon (15 ml) honey
1 tbsp (15 ml) sliced almonds, roasted (optional)
Preparation
For the pie dough: In the bowl of a food processor, add the flour and salt and pulse a few times to combine. Add the butter and process for 10 seconds. Add the egg and mix for 5 seconds. Add the ice water and mix for 20 seconds. At this point, the dough should have clumped together. If the dough is still dry, add 1 tsp (5 ml) water and mix for a few seconds to obtain the right texture.
Transfer the dough to a clean work surface and, using your hands, shape into a flat disk. Roll dough into a 12" (30 cm) circle. Transfer to a parchment-lined baking sheet and refrigerate for at least 20 minutes.
For the apples sautéed in cider: In a large non-stick skillet, melt the butter over medium-high heat. Add the apples and sauté for 2 minutes to brown. Reduce heat to medium, then add cider and stir gently, until completely evaporated. Transfer apples to a bowl and let cool for at least 10 minutes.
For the frangipane filling: In a bowl, whisk all the ingredients together. Set aside.
To assemble the galette: Preheat oven to 375°F (190°C). Remove pie dough from refrigerator. Spread frangipane filling over pastry, leaving a 2" (4 cm) border all around. Arrange the apples sautéed in cider on top of the frangipane filling. Fold the pastry border over the filling, pressing lightly to adhere. Using a pastry brush, brush the top of the pastry with milk, then sprinkle with sugar. Bake for approx. 22 minutes, until golden brown.
While the galette is cooking, bring the cider to a boil in a small saucepan, simmering until reduced to a volume of 1 tbsp (15 ml). Transfer to a small bowl, add the honey and mix well.
Brush honey cider over apples. Let galette cool slightly, or chill to room temperature. Garnish with sliced almonds, if desired, then serve.
Tips and tricks
Note: You can use store-bought pastry dough to make this galette. Roll into a 12" (30 cm) circle, then garnish and bake as indicated.
