Fall was always my favorite time of year when I was growing up in Vermont. The leaves turned into jewels hanging on the trees and that meant apple season was in full throttle. The warm apple sauce, cider doughnuts, apple butter, and apple pies were all plentiful and made the chilling nights tolerable. To this day apple pie is my ultimate comfort food, I think it’s essential for the soul. This Apple Almond Galette is just an apple pie without the plate or a top crust. So, it’s even easier than pie to make and I think just as beautiful in a fruit forward, rustic way. It seemed the exact right dessert to make when JK Adams sent me a dreamy baker’s package with a rolling pin, pastry board and walnut Lazy Susan. All made by craftspeople in Dorset, Vermont. I’ve admittedly had a certain nostalgia for all things Vermont ever since I moved to the Midwest. There is something fundamentally stalwart about that state and the handmade products (and food) that are made there. JK Adam’s obsession with quality and sustainability speak to me in a profound way and why they have a lifetime guarantee on everything they make. Most importantly their products just feel good in my hands, which is key to baking wonderful desserts.
You can watch me make this Apple Almond Galette in my Instagram Video and here is the recipe:
Apple Almond Galette
with Cranberry Ice Cream and Candied Cranberries
1 recipe pie dough – the recipe makes two galettes, but you can always freeze one disk for later.
Almond Cream Filling:
4 ounces almond paste
2 tablespoons unsalted butter, room temperature
2 tablespoons all-purpose flour
2 tablespoons sugar
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon almond extract
5 large Apples, thinly sliced on a mandoline
Egg wash (1 egg mixed with 1 tablespoon water)
2 tablespoons sugar for sprinkling over top
Cranberry ice cream:
1/4 cup finely chopped fresh cranberries
1 tablespoon sugar
Candied Cranberries for garnish
Rolling Pins: There’s no perfect rolling pin, it’s just what feels right in your hands. I use different style pins depending on what I am making. If I have a stiff dough, I like a rolling pin with handles. If I have a very soft dough I like a tapered pin, because I can feel the dough a little better. If you have an issue with getting an even dough (too thick in spots and thin in others) JK Adams has a line of rolling pins that helps you roll to the exact thickness called for in your recipe.
When I designed my current kitchen I requested a giant butcher block countertop, because I love working on a wood surface. I moved here from a house that had TILE counters and they are just about the worst case scenario for a baker. There is no way you can roll cookie or bread dough on a tiled surface, UNLESS you have this JK Adams pastry board to slide over it. The board fits snuggly on any table or counter, so you can make all situations worthy of making pastry. It secures itself so it won’t shift or slide around as you work. I’ve even brought it with me when I had to roll dough on TV, since the sets rarely have a real work surface to work on. JK Adams really thought this one through and added rings (scroll down to see) so you can measure the size your dough needs to be without getting out a measuring tape and notched the wood, so your rolling pin has a place to sit and won’t roll away while you’re working.
To make the galette:
Roll the chilled pie dough to an 1/8-inch-thick circle = 14″ circle (I used the rings on the board to measure – see below). Place the dough on a piece of parchment paper on a baking sheet.
Prepare the almond cream:
In a food processor blend the almond paste, flour, sugar and yolk until smooth. Spread over the center of the dough, leaving about a 2-inch ring on the outside. Arrange the apples over the almond cream. Fold the uncovered dough over the apples and crimp to keep it in place. Freeze the galette while you preheat the oven to 425°F.
Brush the crust with the egg wash and sprinkle the sugar over the crust and apples.
Bake for 20 minutes and reduce the heat to 350°F and bake for an additional 25 minutes or until the apples are tender. I like a bit of tooth to my apples, but you can bake them until they are super soft too. Allow to cool to room temperature before sliding the galette onto a serving plate or
a Walnut Lazy Susan by JK Adams. (This also makes an excellent cake stand and allows you to frost the cake without a special cake turner).
Serve it with toasted almonds and a bit of Greek yogurt as a Sunday brunch. Or go for the ice cream…
Ice Cream: Make the ice cream as directed. Gently fold the chopped cranberries into the ice cream as it comes out of the ice cream machine. If you don’t want to make your own, you can smash some store bought ice cream with a wooden spoon until it is soft enough to fold the cranberries into it.
Add the candied cranberries for some bling!
This rustic galette is perfect for the holidays or just a Tuesday evening.
This post was sponsored by JK Adams, but all of the opinions and recipes are mine!