This galette is easier than you think! Ground almonds in the filling, enriched by smooth Amaretto. Not too sweet, not too tart: Just Right! This tart is similar to my hazelnut tart, but more dense yet less sweet. A great combination for dessert or to start you day off with a strong cup of coffee or espresso. And, it's even possible to have TWO slices and not EVEN feel guilty!
And, right off the bat, a HUGE "thank you!!" to Ally at A Girl and Her Fork who had a giveaway a few weeks back when I WON a really groovy OXO hand-held slicer. Thank you, Ally! This slicer made quick work of my apples and was SO EASY to use. My "old" mandoline required a lot more counter space and more cleanup. No changing out blades with this OXO slicer which is a whole lot safer in my book!
This tart is laced ever so slightly with Amaretto, the Italian almond liqueur. I joked on Facebook a few weeks ago that I was working my way through the Italian liqueurs....Seems like I don't need to joke anymore. I'm fully ENTRENCHED in Italian liqueurs with utter abandonment it seems. I'm okay with this Italian liqueur entrenchment...All the more reason to become Italian!
For those foodies out there, frangipane is a French almond filling used in all sorts of fruit tarts. Martha's frangipane tart was made with poached pears, but who has time to poach pears? A galette is a French tart of fruit, typically a free-formed tart (AKA rustic) with thinly sliced fruit arranged over a frangipane or custard filling. Or, sometimes the fruit is its own show piece!
I know you'll love this tart. Easy to make, easy to eat, and easy to share with your favorite Italian. YUM!
I used one of "the" Martha Bibles: Martha Stewart's Pies and Tarts. I've had this book for well over 20 year. I've baked quite a few tarts from this book. All have turned out amazing. I highly recommend this book!
Make your favorite crust or use one of ours on this blog. I used Martha's Pate Brisee and used 1/2 vodka and 1/2 ice water. Blind bake your crust as directed. Let it cool while you make the filling. P.S. You don't have to do this step, but I wanted a really crispy crust...Got it!
For the filling, cream the butter and sugar until light and fluffy. Add the remaining ingredients as directed and beat until well combined. Your filling will be fluffy but thick. Spoon the filling in the cooled crust and spread out in an even layer.
Slice your apples thin. I use the #3 setting on my OXO slicer. Look for slices about 1/8-1/4 inch thick.
Arrange in any pattern. I thought a circular pattern would be more showy.
Or, you can lay out the slices so that there is frangipane filling between each apple half. Kinda like this...
Brush the crust with the egg yolk and water, if you like, and sprinkle the apples with 1 tsp sugar.
Bake as directed until the filling is set and the crust is golden brown. Let cool completely in the tart pan on a wire rack. I used the red current jelly to add a bit of color and gloss to my apples.
You can really see how the jelly brings out the character is each apple slice. Can you smell it?
They say you eat with you eyes...Are you savoring this luscious tart? Go ahead, grab a fork and give it a try!
Amaretto and Apple Galette
Adapted from Martha Stewart’s Pies and Tarts recipe for Pear Frangipane Tart
Makes one 10 inch tart
Pie crust, your favorite (I used Martha’s standard: Pate Brisee)
1/2 cup unsalted butter (at room temp)
1/2 cup sugar + 1 tsp sugar, divided
1 cup finely ground blanched almonds
1 to 1 1/2 tbsp flour
3 tbsp Amaretto
1 tsp vanilla extract
Egg yolk and water wash for crust
Red current jelly or apricot jelly for top of baked tart
1. Make your favorite crust or use one of ours on this blog. Try using some vodka in the crust, you’ll love it!
2. Blind bake your crust for 10 minutes at 400F degrees. Increase the temp to 425F degrees. Let cool while you make the filling.
3. For the frangipane filling, cream the butter and sugar in a stand mixer until light and fluffy. Add the egg and beat well. Mix in the Amaretto and extract. Add the almonds and flour (combine these together in a small bowl). Beat until well combined.
4. Spoon the filling in the cooled crust and spread out in an even layer. Set aside.
5. Slice your apples thin. I use the #3 setting on my OXO slicer, you want the slices about 1/8-1/4 inch thick. Arrange in any pattern on top of the filling.
6. Brush the crust with the egg yolk and water (optional) for a nice gloss.
7. Sprinkle the apples with 1 tsp sugar.
8. Bake for 45 minutes on a parchment lined baking sheet until the filling is set and the crust is golden brown. Let cool completely in the tart pan on a wire rack.
9. Thin with water and heat the jelly so that you can brush it on the baked tart (optional). Or, you can sprinkle the tart with confectioners’ sugar.
Okay, so you know this was my breakfast today. I'm on vacation this week, so why not start my vacation with a luscious baked good? That little bit of crispy brown on that crust = magic! I hope you all have a wonderful week and relaxing holiday weekend. Ellen