Friday, November 19, 2004
Apple Frangipane Galette
At one minute past midnight on the third Thursday of November more than a million cases (from the 4000 grape growers the Beaujolais region of France) of Beaujolais Nouveau are released and all over the world banners proclaim: Le Beaujolais Nouveau est arrive! "The New Beaujolais has arrived!" Made from Gamay grapes, Beaujolais is meant to be drunk young, and ideally at 55 degrees to get the most out of this refreshing wine. The beauty of this wine is that it goes with everything from Hamburgers to Haute Cuisine. So run out, buy a bottle (it can be quite inexpensive!) and enjoy! Here is what I am serving with mine, an Apple Frangipane Galette.
2 cups pastry flour
1 teaspoon salt
1/2 cup cold butter, cut into small pieces
7 tablespoons Crisco, cold
1/4 cup ice water
1 cup blanched almonds, toasted
1/2 cup sugar
Pinch of salt
4 more tablespoons butter, room temperature
1 egg
2 pounds apples, peeled and sliced thin (pears and apricots work too)
pinch of nutmeg
2 tablespoons brown sugar
1 egg yolk beaten with 1 tablespoon milk
Sugar
Combine the flour and salt in a food processor and pulse a few times to blend. Next add the butter and pulse just until the pieces are evenly coated with flour. Repeat with the Crisco. Pour that mixture into a large bowl and add the ice water gradually, stirring with a fork until the dough just begins to come together.
Gather the dough with your hands. Handling the dough as little as possible, shape it into a thick, round patty. Wrap in plastic wrap and chill for a few hours.
Preheat your oven to 425ยบ.
To make the frangipane: Add the almonds, sugar and salt to the food processor and process until finely ground. Add the remaining butter and process until smooth. Add the egg and process again until smooth.
Remove the dough from the refrigerator and let it soften at room temperature for 15 to 20 minutes. Roll it between two sheets of parchment paper into a 15-inch circle, flouring lightly as needed to keep it from sticking to the paper. Remove the top sheet of parchment and slide a cookie sheet under the dough.
Spread the frangipane on the dough, keeping it 1 1/2 inches away from the edge. Arrange the apples in pretty circles. Sprinkle the apples with the sugar and nutmeg. Carefully fold the edge of the dough over the apples to make a simple border. Brush the edges with the egg milk mixture and sprinkle generously with sugar.
Tear away the excess parchment paper.
Keep the galette on the cookie sheet and bake until the crust is golden and the apples are tender, about 45 minutes. Slide onto a rack to cool slightly. Serve warm.
Serves 8
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More info (and if it is still going on, a live webcast)
on the yearly wine frenzy known as Beaujolais Nouveau
at Wine Without Rules.
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