Title: Cranberry Apple Galette
Categories: Pies
Yield: 1 Pie
1 1/2 c All-purpose flour; +1 tb
1 c Almond meal
1/2 c Sugar
1/2 ts Kosher salt
1/2 c Butter; cold, cut up
1/3 c Milk; +1 tb, for brushing
1 Egg; separated
8 oz Almond paste; crumbled
1/2 c Sugar
2 tb Butter; softened
3 c Apples; sliced, peeled if
-desired
1 c Fresh or frozen cranberries
1 ts Orange zest
1/2 ts Ground cinnamon
Stir together 1-1/2 cups flour, almond meal, 1/3 cup sugar, and salt
in a medium bowl. Cut in cold butter until mixture resembles coarse
crumbs. Make a well in the center of mixture. Add 1/3 cup milk and
the egg yolk. Stir with a fork until moistened. Gently knead mixture
until a dough is formed. Cover and chill dough about 1 hour or until
easy to handle.
Meanwhile, combine egg white, almond paste, 1/4 cup of the sugar,
softened butter, the remaining 1 tb flour, and a pinch of salt in a
small food processor. Process until mixture is smooth and spreadable.
Combine apples, cranberries, the remaining 1/4 cup sugar, orange
zest, and cinnamon in a medium bowl; toss to coat.
Preheat oven to 375°F. Place dough on a large piece of lightly
floured parchment paper. Roll dough into a 14" circle. Slide paper
with pastry onto a baking sheet.
Spread almond mixture over dough leaving a 3" border. Top with apple
mixture. Fold and pleat pastry edge over filling. Brush crust with
milk.
Cover galette lightly with goil. Bake 30 minutes. Uncover; bake 15 to
20 minutes more or until filling is bubbly and pastry is golden. Cool
on baking sheet on a wire rack 30 minutes.
Tip:
Almond meal can be made from unblanched or blanched almonds. Almond
meal made from unblanched almonds will have brown flakes from the
almond skin. Either will work in this recipe.
