{"id":696,"date":"2010-11-29T14:05:11","date_gmt":"2010-11-29T22:05:11","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=696"},"modified":"2025-09-05T12:09:37","modified_gmt":"2025-09-05T20:09:37","slug":"apple-and-almond-galette","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=696","title":{"rendered":"Apple and Almond Galette"},"content":{"rendered":"

\"Apple <\/p>\n

Fast, tasty, and beautiful — what more could one want from a dessert? A galette is a rustic, freeform tart. Sweet apples such as Golden Delicious or Gala work better than tart ones such as Granny Smith in this recipe, but be sure the apples are fresh and crisp rather than mushy, or they will be too soft when cooked. Using a mixture of red and gold apples makes an extra-handsome tart. <\/p>\n

\u2014 8 servings<\/em><\/p>\n

*Items marked in green<\/span> are available from The Gourmet Corner.<\/p>\n

Ingredients<\/H3>
\n<\/p>\n
    \n
  • 7-oz (200 gr) sheet all-butter puff pastry<\/span>, thawed<\/li>\n
  • 8 oz marzipan<\/span>, coarsely grated<\/li>\n
  • 3 apples<\/li>\n
  • Juice of 1 lemon<\/li>\n
  • 1Tbs powdered sugar<\/li>\n<\/ul>\n

    <\/em><\/p>\n

    Preparation<\/h3>\n

    Heat oven to 400F<\/p>\n

    Unroll pastry onto a baking sheet. Sprinkle marzipan over the pastry, leaving a 1-inch border around the edges.<\/p>\n

    Halve the apples and remove the cores, but do not peel. Cut a half-apple crossways into 1\/8-inch slices. Gently lift the apple half, holding both ends so that the slices stay together, and place on the pastry cut side down. Lightly fan the slices to cover 1\/6 the pastry. Sprinkle with lemon juice. Repeat with remaining 5 apple halves.<\/p>\n

    Gently fold up the edge of the pastry around the apples, pressing it lightly to get it to stay folded. <\/p>\n

    Bake at 400F for 30 minutes,or until pastry is golden and apples are tender. <\/p>\n

    Sprinkle powdered sugar over the apples just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Fast, tasty, and beautiful — what more could one want from a dessert? A galette is a rustic, freeform tart. Sweet apples such as Golden Delicious or Gala work better than tart ones such as Granny Smith in this recipe, but be sure the apples are fresh and crisp rather than mushy, or they will be too soft when cooked. Using a mixture of red and gold apples makes an extra-handsome tart. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[98,100,99],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/696"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=696"}],"version-history":[{"count":12,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/696\/revisions"}],"predecessor-version":[{"id":843,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/696\/revisions\/843"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}