Prep 0 mins
Cook 30 mins
Published in Cooking Light, March 2002.
- 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
- Preheat oven to 425°F.
- 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.
- 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).
- 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.