Originally published in the December issue of the Deering Squirrel
Author: A Tart of Gold
Recipe type: Dessert
Ingredients
Frangipane
4 oz. almond paste
1 ½ t sugar
1 ½ t flour
6 T unsalted butter – cubed, room temperature
1 egg
Filling and Pastry
½ batch Buttermilk Pie Dough
1 C fresh local cranberries
2 lbs (about four large) local baking apples, peeled, cored and sliced
milk for brushing
4 T demerara sugar
Instructions
Preheat oven to 375 degrees.
Line a cookie sheet or half sheet pan with parchment.
To make the frangipane process the almond paste, sugar and flour until the mixture resembles in a food processor, stand mixer or blender. Add the butter and combine until smooth. Add the egg. Process until fully combined. Set the frangipane aside
In a medium bowl toss the cranberries and the sliced apples together. Set aside.
Roll the pie dough on a lightly floured surface. You want a circle of dough 16” in diameter. Center the pastry on the prepared pan. Spread the dough with the almond paste leaving a 2” border. Arrange the apples and cranberries over the frangipane. Fold the pastry border over the fruit.
Brush the pastry border with milk. Sprinkle the entire galette with coarse sugar.
Bake for approximately 1 hour – rotating the galette after 30 minutes.
Notes
The galette is best at room temperature with a scoop of vanilla ice cream.
Recipe by Tart of Gold at https://atartofgold.com/cranberry-apple-frangipane-galette/