Apple Marzipan Galette

A delicious, easy dessert recipe that I would make again, but much too sweet, despite the fact that I used almond paste instead of marzipan: I would decrease the amount of sugar by a third. I also was not too keen on the glaze, which hardened as it cooled, and provided a bit too much of a texture contrast with the gooeyness of the galette itself.

This is also great made with sliced fresh or frozen peaches and a fistfull of blackberries. The visual is especially appealing. When I'm using apples I put a few dried cherries in for color and to kick it up a notch. This is such a wonderful basic recipe and you can make it your own in so many ways.

Wonderful almond flavor! I would have given this a "5" except I, too, didn't like the way the caramel mixture hardened to a shell, rather than being warm and gooey. But the galette itself was delicious.