Apple Marzipan Galette

Serves 8.

Based on a recipe from Cooking Light Magazine, March 2002. A crust made with half whole-wheat flour would probably be good. And the sugar should be reduced somewhat. (We haven't tried these changes yet.)

• 1 unbaked 10-inch pie crust
• butter for greasing pan
• ½ c marzipan
• 4 c Granny Smith apples (about 2 lbs)
• ¼ c sugar (divided)
• 1 tbsp all-purpose flour
• 1 tsp almond extract (divided)
• 2 tsp lemon juice
• dash of salt

Preheat oven to 400°F.

Line a jelly roll pan with heavy-duty foil, greased, or parchment paper, ungreased. Roll dough to a 14-inch circle and place dough on prepared pan. Knead the marzipan to soften it, roll it to a 9-inch circle on a lightly floured surface, and place on top of dough.

Peel, core, and slice the apples. Combine them with 2 tbsp sugar, flour, ¾ tsp 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 for 30 minutes or until browned. Apple filling may leak slightly during cooking, so be sure galette isn't touching the edge of the pan.

Place 2 tbsp 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 ¼ tsp almond extract. Drizzle over galette.

Photo coming soon...