Ingredients
- 6 tbs. butter
- 1/4 ¼ cup icing sugar
- 3/4 ¾ cup ground blanched almonds
- 2 tbs. flour
- 1 egg, lightly beaten
- 2 Granny Smith apples, peeled and cored
- 1 sheet puff pastry dough
- 2 tbs. melted butter
- 2 tsp. sugar
- 1 tsp. ground cinnamon
- 1 1/4 1 ¼ cups sugar
- 2 tbs. water
- 2 cups heavy cream
- 2 tbs. butter
Preparation
Step 1
Beat the butter and icing sugar together until smooth. Add the ground almonds, and the flour, and mix well. Slowly add the egg and mix until well incorporated. Chill until ready to use.
Preheat the oven to 400 degrees. Cut the puff pastry with a 5 inch round cookie cutter, use a smaller round to imprint a guideline for the apples, leaving a ½ inch border. Slice the apples thinly, about 1/8 inch thick. Place 1 tbs. of the almond mixture in the middle of the pastry round and press gently to even the top. Carefully place the apple slices around the pastry in a fan pattern. Drizzle the melted butter over the apples, being careful not to let the butter melt over the sides. Sprinkle with cinnamon sugar. Bake 10 – 15 minutes until golden brown.
Boil the sugar with water until it turns dark brown. Carefully stir in the cream, the mixture might bubble up. Remove from heat and add the butter. Place an apple galette in the center of a plate, dust with icing sugar, and drizzle with the caramel sauce.