Apple Marzipan Galette

Published in Cooking Light, March 2002.

• Ready In: 30 mins
• Serves: 8

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.