Apple Almond Galette with Cranberry Ice Cream and Candied Cranberries
This Apple Almond Galette is just an apple pie without the plate or a top crust. So, it’s even easier to make than pie and, I think, just as beautiful in a fruit forward, rustic way. The pie crust recipe makes two galettes, but you can always freeze one disk for later. I have also made this tart in a tart pan using my tart dough or even sugar cookie dough (great way to use up scraps).
Roll the chilled pie dough to an 1/8-inch-thick circle = 14" circle. Place the dough on a piece of parchment paper on a baking sheet.
Almond Cream
In a food processor blend the almond paste, flour, sugar, butter, almond and vanilla extracts and yolk until smooth. Spread over the center of the dough, leaving about a 2-inch ring on the outside.
Assemble
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 at 425°F for 20 minutes, then 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.
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 here. 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.
Candied Cranberries
Coat the cranberries in the egg whites and then dredge in the sugar to lightly coat them. Allow them to dry for about 30+ minutes.
Notes
The pie crust recipe makes two galettes, but you can always freeze one disk for later.