Bready or Not Original: Apple-Frangipane Galette
This Apple-Frangipane Galette is like a leaner apple pie. It’s the way to enjoy a sweet treat without going full overkill.
This recipe has a lot of ingredients and steps, but they can be spread out over a few days, if you want. The actual recipe is pretty straightforward!
I’ve been doing a number of recipes that use frangipane, and I get asked almost every time: “what is frangipane?”
To quote Wikipedia, it’s: “a sweet almond-flavored custard used in a variety of ways including cakes and… pastries. …Today it is normally made of butter, sugar, eggs, and ground almonds.”
In other words, it’s a spreadable, sweet, nutty layer of goodness. It acts as the perfect complement to apples in this recipe.
Do note that this is best enjoyed the day it is made. It’s fine, though, to freeze slices of it right away. When you thaw them later, enjoy the pieces that same day!
Bready or Not Original: Apple-Frangipane Galette
Equipment
- parchment paper
- food processor
- pastry brush
Ingredients
Crust:
- 1 cup all-purpose flour plus more for dusting
- 4 teaspoons white sugar
- 1/2 teaspoon salt
- 6 Tablespoons cold unsalted butter cut into small pieces
- 1 large egg
Frangipane:
- 2/3 cup almond flour sifted to remove lumps
- 1/4 cup white sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon unsalted butter room temperature
- 1 large egg
- 1 Tablespoon apple brandy such as Calvados (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon apple pie spice
- pinch salt
Apple filling:
- 2 medium apples such as Honeycrisp or Golden Delicious
- 1 Tablespoon brown sugar packed
- 1 Tablespoon white sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon apple pie spice
- 1 large egg beaten
- turbinado or other coarse sugar
Glaze:
- 2 Tablespoons honey
- 2 teaspoons apple brandy such as Calvados
Instructions
Make the crust:
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and chop until it’s pea-sized. Add the egg and pulse until it comes together; if it doesn’t, add tiny drizzles of water until it does–just make sure the dough ends up cohesive, not wet. Turn out the dough onto a big piece of plastic wrap and compress the dough to form a disc. Wrap it up and chill it in fridge for a few hours, minimum, or a few days.
Make the frangipane:
- Use a rubber spatula to combine the almond flour, sugar, flour, butter, egg, apple brandy, vanilla, pie spice and salt, making it smooth. Stash it in the fridge until ready to use.
Assembling the galette:
- Preheat oven at 400-degrees. Prepare a big cookie sheet with a piece of parchment. Bring out the dough to warm for a few minutes, then lightly flour a surface and roll it out to about a 12-inch round. Move it to the parchment paper.
- Spread the frangipane over the dough, leaving a blank 1 1/2-inch border. Set the baking sheet in the fridge while preparing the apples.
Prepare the apples:
- Peel the apples and slice to 1/4-inch thickness. In another bowl, stir together the brown sugar, sugar, lemon juice, and pie spice. Add this to the apples, and toss them to coat. Bring out the galette dough. Arrange the apples on the frangipane starting from the middle, spiraling them outward while slightly overlapping them. Fold the blank edge over the apples to form a thin, pleated crust. Brush the beaten egg over the crust, then sprinkle it with coarse sugar.
- Bake galette for 35 to 40 minutes. Apples in middle should be fork-tender when done. Cool for about 30 minutes.
Make the glaze:
- In a small saucepan on the stovetop or in a microwave-safe bowl in the microwave, warm the honey and brandy until it is loose and spreadable. Using a clean pastry brush, brush glaze over the apples.
- Let galette cool another 30 minutes, minimum, before cutting it–a pizza slicer is great for this. The galette is best eaten the day it is made, or promptly frozen in slices to be eaten soon after it thaws.
OM NOM NOM!
New Publications Galore!
I’ve had a lot of works published in September and in recent days. Here’s the recap, and expect another post soon–I’ll have more things published in October!
– “Your Cat” at Daily Science Fiction. A tear-jerker about time travel and cats.
– “Shared Pain” in Nature. A story for those of us who deal with chronic pain.
– A story based on the letter H in the new anthology G is for Ghosts, just released on Tuesday, and available for purchase everywhere! My story features airships, floating islands, and spirits who just want to get home.
– Southwest Review Volume 106, No. 3, a prestigious literary magazine, just published my poem “The Exorcist Does a Consultation and No More” in their Halloween issue.
– Star*Line 44.3 includes my poem “Out of All the Experiences.”
– Issue 2 of Black Cat Magazine is available for free download, which features my poem “As if My Anxiety is at Last Depleted.”
– “But You Mustn’t Look Back,” a poem co-written with Rhonda Parrish, in the October 1st issue of The Dread Machine.
#SFWAPro
Read MoreBready or Not: French Apple Cake in a Springform Pan
This French Apple Cake is thick with apples, not cake. There’s actually just enough batter to adhere everything together.
The apples are the star, so get good ones. I recommend doing about half Honeycrisp and Pink Ladies, but go for a combo of two good kinds of baking apples. (Not sure which ones are best for baking? Google has lots of recs!)
I’ve had a springform pan for years, but I’ve never used it like I did in 2020. That particular pan makes this cake extra good, too, because it creates a high cake with nicely browned edges.
One thing I’ve noticed about French and Irish apple cakes is that they really emphasize the fruit. American cakes and pies add a lot more spice. As much as I love loading on the cinnamon, it’s refreshing to do a take like this sometimes.
Let the fruit taste… well, fruity. Here, the addition of Calvados or another apple brandy brings that out even more. You don’t end up with an alcohol taste in the final result, but it does draw out more of the apple flavor.
This cake is a great one to slice up and freeze for later, too. Make the goodness last even longer!
Modified from Bake from Scratch September/October 2020 issue.
Bready or Not: French Apple Cake in a Springform Pan
Equipment
- 9-inch springform pan
- uneven spatula
- parchment paper
Ingredients
- 8 large baking apples totaling about 800 grams mix of Honeycrisp and Pink Lady recommended
- 2 teaspoons lemon juice
- 3 large eggs room temperature
- 3/4 cup white sugar
- 3 Tablespoons apple brandy use Calvados to make it especially French
- 1 teaspoon vanilla bean paste or substitute vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup unsalted butter melted and cooled
- 1 Tablespoon sparkling sugar
- Confectioners' sugar for serving
Instructions
- Preheat oven at 350-degrees. Prepare a 9-inch springform pan by cutting a piece of parchment to fit the base. Apple nonstick spray to the pan, then add the parchment, and spray it as well. In addition, tear a piece of aluminum foil to cup the bottom of the pan to catch any drips.
- Peel the apples and chop into 1-inch pieces. Toss with lemon juice. Set aside.
- In a big bowl, beat eggs until they are pale and foamy. Add the white sugar, apple brandy, and vanilla.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the big egg-sugar bowl along with the melted butter. Scrape the bowl as needed, stirring everything until just combined. Don’t expect a huge amount of batter–it’s there to act like delicious glue for all of the apple pieces!
- Reserve 1 heaping cup of the apple chunks. Fold the rest of the apples into the batter, coating them. Dump the mix into the prepared pan and even out with an uneven spatula. Arrange the remaining apples on top, pushing them into the batter and smoothing them out as much as possible.
- Bake for 20 minutes. Add sparkling sugar over the top. Bake another 20 minutes and check on the cake. It is done with apples in middle are tender and a digital thermometer plunged into the center reads at least 200-degrees. If needed, cook longer; if it’s browning too much, cover with foil.
- Let cake cool in pan for 15 minutes on a cooling rack. Carefully release the springform ring to let it completely cool for at least an hour; place in fridge to speed the chilling process, if desired.
- Slice into wedges. Enjoy cold, at room temperature, or warmed, with confectioners' sugar sprinkled over the top. Pieces can also be individually wrapped and frozen for later.
OM NOM NOM!
Book Blog: A Cheesemonger’s History of The British Isles by Ned Palmer
I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.
A Cheesemonger’s History of The British Isles by Ned Palmer
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
A fun frolic of a book for those, like me, who love cheese and history! Palmer is a cheesemonger and he knows his subject well, having not only sold the cheese but interacted with and even made cheese with the small-operation makers. There’s no snobbery here, though–the mood of the book is enthusiastic for cheese. That’s something I can totally get behind.
There is mild overlap with some other books on cheese, notably Kinstedt’s Cheese and Culture, but not that much, as Palmer goes much deeper into historical British cheese than any other book I have read. He hones in on some specific cheeses like Wensleydale, Cheshire (new life goal: become a cheese pirate), and Lanark Blue to explore the revolution of cheese as a food and as an industry, bringing the narrative right up to the present day. The book is fascinating throughout, a breezy read that is also informative. I felt the need to share factoids with my husband as I read in the evening.
I highly recommend this book to other cheese lovers, but be warned–if you’re not in the UK, it will torment you to read about so many cheeses that are not readily found abroad! Oh, how I yearn to find that Stonebeck cheese…
Read MoreBready or Not: Shortcut Overnight Sourdough Starter and Soft White Dinner Rolls using Sourdough Starter
It’s easy to make sourdough bread even if you don’t maintain a sourdough starter thanks to the shortcut on Bready or Not today. Use this Shortcut Overnight Sourdough Starter with any recipe, or to make the accompanying recipe for Soft White Dinner Rolls using Sourdough Starter!
A lot of people maintained a sourdough ‘mother’ during 2020. A lot of people no longer do. Maintaining a starter takes effort, and it’s easy to forget to feed or discard as necessary.
That’s why these recipes today are so great. With a day of planning, you can whip up 1 cup of starter. Use it to make rolls, or anything else that requires 1 cup of starter.
Then, ta-da! You get delicious bread, and without the fuss of a starter.
These rolls are fantastic, too. My husband declared them to be about the best homemade bread ever, which is really saying something.
Bready or Not: Shortcut Overnight Sourdough Starter
Equipment
- large jar or medium bowl
- plastic wrap or towel
Ingredients
- 1/4 teaspoon instant yeast
- 3/4 cup water
- 1 teaspoon honey or sugar
- 1/4 cup white whole wheat flour or whole wheat flour
- 1/2 cup all-purpose flour
Instructions
- Mix all ingredients in a jar or bowl; make sure the starter has room to grow, as it will double in size! Cover with plastic wrap or towel, and let sit at room temperature overnight. Use in baking the next day.
OM NOM NOM!
Bready or Not: Soft White Dinner Rolls using Sourdough Starter
Equipment
- kitchen scale
- basting brush
- 2 cake pans or rimmed baking sheet
Ingredients
Dough
- 2 1/4 teaspoons instant yeast
- 2 Tablespoons white sugar
- 2/3 cup milk or half & half warmed (no higher than 110-degrees)
- 4 Tablespoons unsalted butter (half stick) melted and cooled
- 2 teaspoons salt
- 1 cup sourdough discard about 8 oz
- 2 Tablespoons cornstarch
- 2 1/2 cups all-purpose flour plus more if needed
Top
- olive oil
- 1 Tablespoon unsalted butter melted
Instructions
- In a large bowl, mix together yeast, sugar and warm milk and let sit for a few minutes to activate. Add the cooled-down melted butter followed by the sourdough discard, salt, and cornstarch. If using a stand mixer, switch to a bread hook as the flour is added, a cup at a time, adding more as necessary to reach a soft, workable consistency. The dough should no longer be super-sticky and pull away from the sides of the bowl. Continue to knead for another 5 minutes using a mixer, or up to 10 minutes by hand.
- Add some olive oil to the bowl. Rolls the dough to coat it completely. Cover the bowl with plastic wrap or a towel to let rise until doubled, 45 minutes to 1 1/2 hours; this will take longer if the starter was cold.
- Cut parchment to fit in two 9-inch cake pans or for a rimmed baking rim. Apply nonstick spray on pan and paper.
- Turn out the dough onto the counter and punch it down. Use a kitchen scale to weigh the dough, then divide it into 16 equal portions. Keep a saucer with some water in it nearby to dab in fingers to smooth the dough into a round–the dough may be sticky! Set in prepared pans, giving each roll some space to rise again.
- Cover rolls and set in a warm place for the 2nd rise for about an hour, until doubled in size.
- Preheat at 350-degrees. Bake for 11 minutes, rotate pans, then bake for another 11 to 15 minutes. The tops should be golden; a digital thermometer discreetly plunged into a middle roll should be over 190-degrees.
- Immediately brush melted butter over the tops. Let cool at least 10 minutes before eating. Leftover rolls keep well sealed at room temperature or in the freezer, but they must be eaten hot.
