Apple-Frangipane Galette

Preparation Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Peel, core, and cut the apples into 1/2-inch (1.5-cm) slices. Lightly flour a work surface and roll out the dough into a circle about 14 inches (36 cm) in diameter. Transfer it to the prepared baking sheet. Smear the frangipane over the dough, leaving a 2-inch (5-cm) border. Arrange the apple slices in concentric circles over the frangipane, or simply scatter them in an even layer. Fold the border of the dough over the apples and brush the crust with some of the melted butter, then lightly brush or dribble the rest of the butter over the apples. Sprinkle half of the sugar over the crust, and the remaining half over the apples. Bake the galette until the apples are tender and the crust has browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack. Serve warm or at room temperature. You can drizzle the galette with warm honey or glaze it with strained apricot jam, thinned with just enough water to make it spreadable. Storage: The dough can be made up to 3 days in advance and refrigerated. The tart should be served the day it's baked. Variation: For a nectarine-Frangipane galette, substitute 3 large nectarines (1 3/4 pounds/795 g), pitted and cut in 1/2-inch (1.5-cm) slices, for the apples. (If you want the nectarines to have a very pronounced flavor in the tart, decrease the amount of frangipane; you can use as little as one-half the quantity, or about 1/2 cup/125 ml). Arrange the necctarine slices in barely overlapping concentric circles. You can use peeled peaches in place of the nectarines.Per serving: 110.0 calories, 25.0 calories from fat, 3.0g total fat, 2.0g saturated fat, 10.0mg cholesterol, 0.0mg sodium, 22.0g total carbs, 2.0g dietary fiber, 18.0g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved. David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.

Preparation Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Peel, core, and cut the apples into 1/2-inch (1.5-cm) slices. Lightly flour a work surface and roll out the dough into a circle about 14 inches (36 cm) in diameter. Transfer it to the prepared baking sheet. Smear the frangipane over the dough, leaving a 2-inch (5-cm) border. Arrange the apple slices in concentric circles over the frangipane, or simply scatter them in an even layer. Fold the border of the dough over the apples and brush the crust with some of the melted butter, then lightly brush or dribble the rest of the butter over the apples. Sprinkle half of the sugar over the crust, and the remaining half over the apples. Bake the galette until the apples are tender and the crust has browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack. Serve warm or at room temperature. You can drizzle the galette with warm honey or glaze it with strained apricot jam, thinned with just enough water to make it spreadable. Storage: The dough can be made up to 3 days in advance and refrigerated. The tart should be served the day it's baked. Variation: For a nectarine-Frangipane galette, substitute 3 large nectarines (1 3/4 pounds/795 g), pitted and cut in 1/2-inch (1.5-cm) slices, for the apples. (If you want the nectarines to have a very pronounced flavor in the tart, decrease the amount of frangipane; you can use as little as one-half the quantity, or about 1/2 cup/125 ml). Arrange the necctarine slices in barely overlapping concentric circles. You can use peeled peaches in place of the nectarines.Per serving: 110.0 calories, 25.0 calories from fat, 3.0g total fat, 2.0g saturated fat, 10.0mg cholesterol, 0.0mg sodium, 22.0g total carbs, 2.0g dietary fiber, 18.0g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved. David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.