1/10/2015

Two Galettes - Apple and Cinnamon and Raspberry and Almond

January is the month for Galettes.  Usually I make the traditional Galette de Rois, puff pastry with a lovely almond cream filling [there's a recipe on here for one],  but I decided to try something different. I had some apples and raspberries to use up, so decided to make an apple and cinnamon one, and a raspberry and almond one.
Cinnamon and apple are a marriage made in heaven for me, but wasn't sure about almonds with raspberries, but it turned out well.
Using bought butter puff pastry makes them so quick and easy to make. The French bought puff pastry comes in a round, very useful for making tarts etc. I haven't found any round ones here.

For the apple and cinnamon one:

You need 2 sheets of puff pastry or a 500g slab, 4 apples [ I used Granny Smith], 100g caster sugar, about 50g apple purée [I used a jar of ready made from Lidl ], 1 egg and 1 tbspn of cinnamon. 1 china bean or dried bean as a fève.

Preheat oven 180C/gas4
Line a baking sheet with parchment paper.

Peel and core the apples and slice finely. Put the sugar, purée and cinnamon in a bowl and add the apple slices. Mix together. 
Roll the pastry into 2 circles, about the size of a large dinner plate, put one onto the baking sheet and spoon the apple mixture in the middle , leaving a 2 cm border around the edge. Add the bean to the mixture to be traditional.
Beat the egg and brush around the edge of the bottom circle before putting the other one on top. Press the edges together.
Brush the top of the galette with egg wash, and make the traditional marks [like on a pitivier] with a knife. Mine were a bit haphazard!
Bake for 30 mins till golden.




I used some purée as well as sliced apples to give a better texture to the filling. It's a trick my Mum used in her apple tarts.

If I do this again, I think I'd like to have some almond in the filling, maybe some chunks of marzipan., but it was good.


For the raspberry and almond one:

You need 130g ground almonds, 130g soft butter, 130g caster sugar, 130g frozen raspberries, 2 tbspns flour, 1 egg yolk, 2 sheets of butter puff pastry, or a 500g block and of course the bean.

Preheat oven 180C/gas4  and line a baking sheet with baking parchment.

Beat the butter with a fork to make it soft, then add the sugar and beat together. Add the ground almonds and flour and mix together. 

Roll the sheets of pastry out and cut into 2 circles about a large dinner plate size. Put one circle onto the baking sheet and spread the almond mixture onto it, leaving a 2cm border round the edge. Add the bean.
Beat the egg yolk then brush round the edge of the pastry. Sprinkle over the frozen raspberries. Cover with the other pastry circle and press the edges together firmly.
 If you want, make the circles on the pastry with a knife, then brush the top with egg wash.
Bake for 30 mins till golden.


I had this pretty cake stand as a Christmas present, so was happy to show it off! The raspberries and almonds worked well together, the tartness of the fruit complimenting the sweetness of the franzipane. Good variation of textures too.







2 comments:

Suelle said...

These both sound tasty, but the raspberry one stands out for me. I think raspberry and almond is a classic pairing - think Bakewell tarts etc! The French might not approve though! ;)

Phil in the Kitchen said...

Love both these galettes. That combination of apples and apple purée really appeals to me. I've not made a galette for years because everyone I know eats nothing but lettuce in January. The last galette that I bought in France had a plastic Disney character as the fève - that's just not right. Why aren't British pastry sheets round? Are we supposed to be making square pies?