This fall favorite dessert gets the added bonus of both caramel sauce and frangipane, a homemade almond cream. A drizzle of salty caramel on a slice of this galette is the perfect complement to the nutty and slightly chewy filling. Although this is a dessert, kosher salt is still a key ingredient and is equally as important here as with any savory dish. It draws out flavor and brings balance to all the ingredients.
To quicken the assembly process, components can be made in advance. Try making the dough and the frangipane filling the day before and if there is time to rest the dough, roll out the pastry and keep it wrapped in the fridge. This filling uses sliced almonds with the skin, but feel free to use any almonds that you have on hand, whole or slivered.
Yields: 8 -10 servings
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch pieces and chilled
- ½ cup ice water
- ½ cup sliced almonds
- 3 tbsp sugar, divided
- 2 tbsp light brown sugar
- ½ tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 3 tbsp unsalted butter, cut into ½ inch pieces, at room temperature
- 1 large egg, at room temp
- ½ tsp almond extract
- 2 tbsp all-purpose flour
- 2 apples, such as honeycrisp, cut into 1/8-inch thick slices
- 1 egg, beaten with 1 tablespoon of water to make an egg wash
- Jacobsen Co. Salty Caramel Sauce
In the bowl of a food processor, add flour, sugar, salt, and pulse to mix. Add the butter and pulse twice, the butter will still be in large pieces. Slowly pour the ice water through the feed tube while pulsing the machine until the dough just begins to come together and pull away from the sides. You may not need to use all of the water, but if the dough is too dry, add increments of 1 teaspoon iced water until the dough sticks together when squeezed. The crumbly mixture will continue to hydrate, so avoid adding too much water.
Dump the dough onto a lightly floured surface. Minimally knead the dough just to bring it together. Divide the dough in half, wrap each piece in plastic wrap, shape into a round flat disk and chill for a minimum of 1 hour or overnight. Freeze one piece for future use, up to 2 months.
Preheat oven to 375° F.
In the bowl of a food processor, add almonds, 2 tablespoons sugar, brown sugar and salt. Grind until the mixture is fine. Add softened butter and blend until smooth. Scrape down the sides of the bowl and add the egg, almond extract and flour, pulse until the frangipane is a smooth paste. Set aside.
Bring dough to room temperature for a few minutes. Lightly flour your surface and rolling pin. Roll dough into an 11-inch round. Transfer dough carefully to a rimmed sheet pan lined with parchment paper. If the pastry becomes warm, return to the fridge or freezer for a few minutes. Spread the frangipane in an even layer leaving a 1-inch border. Fan out the apple slices in a circular pattern starting on the outer edge. Arrange a second row of apples in the center to cover the filling. Sprinkle remaining 1 tablespoon sugar evenly over all the apples. Fold the 1-inch excess pastry inward to create a crust over the frangipane and apples, continue working your way around the entire galette. Freeze the galette until the pastry is cold, about 20 minutes. Brush pastry lightly with egg wash and bake until pastry is golden brown, about 45 to 50 minutes. Serve warm or at room temperature, with a drizzle of caramel sauce.