A luscious dessert which is perfect for Fall. The Puff Pastry creates a flaky, light and buttery crust. Sliced Granny Smith Apples find their home on a layer of sweet, ground almond mixture. To top it off there is a sauce of Amaretto, butter and brown sugar.
Preheat oven to 350° F. Grease a 10-inch ovenproof skillet.
On a lightly floured surface, roll out each of the Puff Pastry sheets to 15 x 15 inch.
Roll each sheet separately onto the rolling pin and unroll them onto the skillet, positioning the corners to lay separate of each other. Gently press it into the bottom and up the sides of the pan. Refrigerate until ready to fill.
Add 1 1/2 cups almonds, 2/3 cup sugar, and 1/4 teaspoon salt into a food processor and pulsate until the almonds are finely chopped.
Add 2 eggs (lightly beaten), 1 teaspoon vanilla, and 3 tablespoons butter. Process until combined. Set aside
In a small pan over medium to medium low heat, bring 2/3 cup Amaretto to a gentle boil and continue until it has been reduced to about 3 tablespoons. It takes about 12-13 minutes.
Stir in the remaining 2 tablespoons butter until melted. Remove from heat and add 2/3 cup dark brown sugar, 2 tablespoons cornstarch, and 2 treaspoons cinnamon. Whisk until fully combined and sugar has dissolved. Set aside to cool.
Peel, core and thinly slice the apples with either a mandoline or a sharp knife. Coat them with the juice of one lemon to keep them from browning.
Remove the puff pastry pan from the refrigerator and spoon the almond mixture on top of the crust in the bottom of the pan.
Arrange the apple slices. Overlap them upright in a circular pattern, working from the outside to the center.
Spoon the Amaretto mixture over the apples evenly. Fold the edges of the Puff Pastry in a decorative style up and over the apples.
Sprinkle the 2-3 tablespoons slivered almonds over the top.
Brush the pastry edges with the egg wash.
Bake in the oven for 65-75 minutes or until the apples are tender and the crust is golden brown. It might take a little longer depending on your oven.
If the crust is browning too much, wrap strips of foil around the edge of the crust to slow their browning process.
Serve warm with vanilla ice cream and drizzle with caramel sauce (optional).
Serving Size:1/10 of galette
Saturated Fat:14 g
Unsaturated Fat:8 g
Trans Fat:0 g
Keywords: Apple Galette, Galette, Caramel Apple Recipes, Desserts, Apple Desserts, Fall Desserts, Galette Recipe