Apple Frangipane Galette with Cranberries

Ingredients

• Frangipane:
• 1/3 cup ground almonds (i tend to keep a bag of this in my freezer, but if you don’t stock it, just start with a slightly larger amount of whole almonds, and grind the mixture longer)
• 2 Tbsp sugar
• 2 Tbsp butter, softened to room temperature
• Pinch salt
• 1/2 egg (reserve the other half for brushing the crust)
• 3 good-sized crisp, tart apples, such as Granny Smith
• 1 unbaked pie crust (i still haven’t found anything better than and I make a lot of pies)
• Scant cup cranberries (if using frozen, no need to thaw)
• 1 Tbsp butter, melted
• 1/2 egg (left over from the frangipane), beaten with a splash of water or milk (aka the egg wash)
• Sugar for sanding the top (coarse sugar is especially nice, but regular sugar works fine as well)

Directions

Preheat your oven to 400

Farenheit.

To make the frangipane: Place the ground almonds, sugar, butter, salt, and half the egg in a food processor, and process until a smooth mixture forms, scraping down as needed. Set aside.

Peel and core the apples, then thinly slice (i tend to keep the slices together, so that I can just fan them out into the finished tart). Roll out the crust to a about 14 inches in diameter, then either place on a parchment-lined baking pan, or drape into a tart pan. Spread the prepared frangipane in a thin layer along the bottom of the tart crust (or, if making a free-form galette, in a 9-inch circle in the center of your dough), then arrange the apple slices over the top. If you’re feeling particularly inspired you can fan them out in concentric circles, but it’ll look pretty even if you’re lazy like me and go for a less geometrical approach. Scatter the cranberries over the top, then fold the overhanging edges of the pastry over the fruit. Brush the crust with the egg wash, and then drizzle the melted butter over the exposed fruit. Sprinkle sugar generously over both the fruit and crust, so that they’re coated with a thin layer.

Transfer the galette to the oven, and bake until the crust is browned and the filling is cooked and bubbling, 35-45 minutes. Set aside, let cool slightly, and serve.