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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Published in Cooking Light, March 2002. Ingredients:
0.5 (15 ounce) package refrigerated pie dough (such as pillsbury) |
cooking spray |
1/2 cup marzipan, softened |
4 cups sliced peeled granny smith apples (about 2 pounds) |
3/4 cup sugar, divided |
1 tablespoon all-purpose flour |
1 teaspoon almond extract, divided |
2 teaspoons lemon juice |
1 dash salt |
Directions:
1. Preheat oven to 425°F.
2. Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
3. Combine apple, 1/2 cup sugar, flour, 1/4 t. almond extract, lemon juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425°F for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
4. Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 t. almond extract. Drizzle over galette.
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