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!
Rustic, no?
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