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Ингредиенты
- 6 Tbsp. unsalted butter
- 1/4 c. icing sugar
- 3/4 c. grnd blanched almonds
- 2 Tbsp. all purpose flour
- 1 whl egg, lightly, beaten Galette
- 2 x Granny Smith apple, peeled, and, cored
- 1 sht puff pastry, thawed
- 2 Tbsp. melted unsalted butter
- 2 tsp granulated sugar
- 1 tsp grnd cinnamon Caramel Sauce
- 1 1/4 c. granulated sugar
- 2 Tbsp. water
- 2 c. heavy cream
- 2 Tbsp. unsalted butter
Инструкции
- Beat butter and icing sugar together till smooth. Add in grnd almonds and flour; mix well. Slowly add in egg and mix till well incorporated. Chill till ready to use.
- Galette:Preheat oven to 400 .Cut puff pastry with a large round cookie cutter (4-5 inches across). Use a smaller round cutter to imprint a guideline for the apples, leaving a 1/2 inch border.
- Slice apples thinly, about 1/8-inch thick.
- Place 1 Tbsp. frangipane in the middle of puff pastry round and press gently to even the top. Carefully place apple slices around in a fan pattern. Drizzle melted butter over apples; be careful not to let butter heat over sides of puff pastry. Sprinkle with a mix of the sugar and cinnamon.
- Place on parchment-lined baking sheet; bake for 10 to 15 min or possibly till puff pastry is golden on bottom and apples are cooked.
- Caramel Sauce:In a heavy-bottomed pot, boil the sugar with the water till it turns dark brown. Carefully stir in the cream (it might bubble up). Remove from heat. Stir in the butter.
- Preparation:Galettes can be served right away or possibly cooled and reheated for a few min in medium oven before serving.
- To serve, place apple galette in center of plate. Dust with confectioners' sugar and place a scoop of ice cream on top. Drizzle caramel sauce around the galette.
- Serve immediately.
- This galette is one of the initial desserts on my menu. It has been on since the beginning and continues to appear. It's my mom's favorite-a classic combination of puff pastry, frangipane, caramel and apples. If I take it off the menus, people ask for it back.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 501 | |
| Calories from Fat 290 | 58% |
| Total Fat 33.29g | 42% |
| Saturated Fat 16.78g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 49mg | 2% |
| Potassium 185mg | 5% |
| Total Carbs 49.26g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 39.19g | 26% |
| Protein 5.33g | 9% |
