Apple Galette

TO MAKE THE FRANGIPANE

Step 1: Cream the sugar and butter till smooth.

Step 2: Beat in the egg and vanilla extract until smooth.

Step 3: Add the almond meal and flour and beat until it forms a smooth paste.

Step 4: Transfer to a small bowl, cover and refrigerate.

FOR THE PUFF PASTRY

Step 5: Thaw as per manufacturer's instructions and then, on a lightly floured piece of parchment paper, roll the pastry into a 16 inch oval shape that is about 1/8 inch thick.

Step 6: Prick the pastry all over with the tines of a fork and then transfer the pastry (along with the parchment paper) to a large baking sheet.

Step 7: Cover with plastic wrap and freeze until firm, about 15 - 20 minutes.

Step 8: Then, with a spatula or large knife, spread a thin layer of frangipane over the chilled crust, leaving about a 1/2 inch border.

Step 9: Cover and again freeze for about 15 more minutes.

Step 10: Preheat oven to 400 degrees F

Step 11: Place apples in a large bowl and toss with the sugar and ground cinnamon.

Step 12: Remove the puff pastry from the freezer and lay the sugar coated apple slices on top of the frangipane, overlapping the slices.

Step 13: Bake for about 15 - 25 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown.

Step 14: Remove from oven and place on a wire rack.

Step 15: Preheat the oven broiler and move the rack to the top shelf of the oven.

Step 16: Lightly dust the tops of the apples with icing sugar and place under the broiler until the tips of the apples start to caramelize.

Step 17: Serve warm or cold with softly whipped cream or vanilla ice cream.