Two Galettes - Apple and Cinnamon and Raspberry and Almond
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
and apple are a marriage made in heaven for me, but wasn't sure
about almonds with raspberries, but it turned out well.
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.
the apple and cinnamon one:
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.
a baking sheet with parchment paper.
and core the apples and slice finely. Put the sugar, purée and
cinnamon in a bowl and add the apple slices. Mix together.
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.
the egg and brush around the edge of the bottom circle before
putting the other one on top. Press the edges together.
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!
for 30 mins till golden.
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.
do this again, I think I'd like to have some almond in the filling,
maybe some chunks of marzipan., but it was good.
the raspberry and almond one:
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.
oven 180C/gas4 and line a baking sheet with baking parchment.
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.
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.
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.
you want, make the circles on the pastry with a knife, then brush
the top with egg wash.
for 30 mins till golden.
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.