Servings: people
Fall Galette with Apples, Macaroons, and Cream
Are you looking for a baking project for the new week...? We're talking seriously delicious fall cake right here...! Gardens are overflowing with apples right now, and that needs to be taken advantage of! Here, tart apples are used in a super crispy tart - on top of a sweet and gooey base, topped with crunchy macaroons and nuts, and then just topped with a little cream... yum!
Ingredients
Pie Dough
- 150 gram Wheat Flour
- 50 gram Rye Flour
- 50 gram Almonds finely chopped almonds/nuts
- 75 gram Sugar
- 4 gram Vanilla Sugar
- 100 gram Butter room temperature
- 1 pcs. Egg
Fill
- 50 gram Butter
- 50 gram Brown sugar
- 25 gram Sugar
- 2.6 gram Cinnamon
- 2 pcs. Apples large and tart
- 1 handful Macaroons crushed
- 15 gram nuts chopped almonds/nuts
Brushing
- 1 pcs. Egg whisked together
- 15 gram Pearl Sugar
- 1.3 gram Cinnamon
Cream for serving
- 100 gram Whipped Cream
- 50 gram Yogurt natural
- 8 gram Powdered Sugar
- 4 gram Vanilla Sugar
Instructions
- Start with the base.
- Mix flour, rye flour, almonds/nuts, and sugar together in a bowl.
- Add butter and eggs and combine the dough by kneading it on the countertop.
- Roll it out into a circle with a rolling pin, 4-5 mm thick, and place it on a baking sheet with parchment paper.
- Now for the filling:
- Mix butter, brown sugar, and sugar together with a hand mixer until combined to form a remonce.
- Spread the remonce on the base, but leave about a 5 cm edge all around.
- Cut the apples into wedges and distribute them on top of the remonce.
- Sprinkle crushed macaroons and chopped nuts/almonds on top of the apples.
- Fold the edge of the tart slightly over the filling and press it down lightly to keep it together.
- Brush the edge with egg and sprinkle with coarse sugar and cinnamon.
- Let the tart rest for 30 minutes in the fridge.
- Meanwhile, preheat the oven to 225 degrees Celsius (437 degrees Fahrenheit) and let it get hot.
- Bake the tart for 10 minutes at 225 degrees Celsius (437 degrees Fahrenheit), then reduce the temperature to 150 degrees Celsius (302 degrees Fahrenheit) and bake for another 20 minutes.
- Take the tart out and let it set while you whip the cream and fold in the yogurt, powdered sugar, and vanilla sugar.
- Serve warm with your cream topping.
Notes
Tip: Also delicious with vanilla ice cream or crème fraîche.