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.







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! ;)
10/1/15 8:59 am
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?
11/1/15 3:14 pm
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more