Rosemary Honey Apple Galette

Frangipane, a marzipan-like layer of ground almonds mixed with butter and eggs, lends a rich, nutty base to fruit tarts. Here the frangipane is scented with piney rosemary, which nicely offsets the sweet apples and honey. The open top of the galette, instead of a covered pie, shows off the apples. For a dairy-free dessert, substitute margarine or coconut oil for the small amount of butter and use a dairy-free crust.

Rosemary Honey Apple Galette i i
Deena Prichep for NPR
Rosemary Honey Apple Galette
Deena Prichep for NPR

Makes 8 to10 servings

For The Frangipane

2 tablespoons unsalted butter, softened to room temperature, plus 1 tablespoon melted butter

1/4 cup plus 3 tablespoons honey

1 tablespoon finely chopped fresh rosemary

1/3 cup ground almonds

Pinch salt

1/4 teaspoon vanilla

1 large egg

To Finish

1 unbaked pie crust

4 to 5 (about 2 pounds) Granny Smith or other tart apples, peeled, halved, cored and thinly sliced (I like to keep the slices together in the apple-half shape and just fan them slightly onto the crust)

1 tablespoon melted butter

1 tablespoon sugar

1/4 cup honey

1 sprig rosemary

Preheat the oven to 400 degrees.

Mix together the frangipane ingredients (this is a snap in a food processor, but you can easily mix it by hand if you take care to finely mince the rosemary). Set aside.

Roll out the crust to a circle with a diameter a few inches larger than your tart pan (because of its rustic, free-form nature, this recipe works for either an 8-inch or 9-inch pan). Ease it gently into the pan, and spread the frangipane evenly over the base (just the base, not the overhang). Lay the apples on top, fanning the slices slightly and arranging them in whatever design you like. Take the overhanging crust and fold it gently inward to cover the edges of the apple slices, arranging it into folds as needed. Brush the exposed apples and crust with the melted butter and sprinkle both lightly with the sugar. Bake until the apples brown at the edges and the crust is becoming lightly burnished, about 45 minutes.

Shortly before the galette has finished baking, take the 1/4 cup honey and place it in a saucepan with the rosemary. Heat it gently, so that the honey becomes runny and infused with the rosemary flavor (don't let it come to a rolling boil or it'll reduce to an unpourable thickness). Fish the rosemary out with a fork and drizzle the infused honey over the apples. Serve.

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