Apple Marzipan Galette

Apple Marzipan Galette Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Marzipan (sweetened almond paste) can be found with other baking ingredients in the supermarket. Look for it packaged in a small box or can.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 291
Caloriesfromfat 29 %
Fat 9.4 g
Satfat 3 g
Monofat 4.5 g
Polyfat 1.4 g
Protein 1.7 g
Carbohydrate 50.8 g
Fiber 1.1 g
Cholesterol 5 mg
Iron 0.1 mg
Sodium 119 mg
Calcium 13 mg

Ingredients

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup marzipan, softened
4 cups sliced peeled Granny Smith apple (about 2 pounds)
3/4 cup sugar, divided
1 tablespoon all-purpose flour
1 teaspoon almond extract, divided
2 teaspoons lemon juice
Dash of salt

Preparation

Preheat oven to 425°.

Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.

Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).

Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.

Note:

Marge Perry,

March 2002
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