Out with the mangoes (almost) and in with the apples..love how the change of season brings forth new produce, new ideas, new recipes. There’s excitement in the air for the upcoming festive season, the cooler weather and promises the glorious winter sun holds.
Without further ado, lets welcome Fall with this Apple Marzipan Galette!
Fruit pies are one of my favorite desserts. That buttery crust encasing the deliciously jammy fruit is irresistible to me. But sometimes, because it just seems too much work, pie-making gets neglected. This is when galettes come to rescue!
These rustic, free form tarts are a breeze to make. They are awesome with any fruit of your choice or even with vegetables! You can make them as fancy as you like or keep them absolutely simple. Like with this recipe, if you don’t want to bother with marzipan, just apples tossed with a bit of cinnamon powder, maybe some brown sugar would be fabulous.
I have used buckwheat flour and coconut oil here. That does make the dough slightly fiddly to work with and the crust crumbly, but so buttery and delicate. Marzipan and apples meld together beautifully…the almond flavor is distinct, but not overpowering, apples do a fine job of cutting through the rich marzipan and giving the tart a fresh sweet-tart taste.
I hope you’ll enjoy this fall treat as much as we do!
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Apple Marzipan Galette
- 250 gms Buckwheat flour
- 120 ml Coconut oil, chilled or butter, chilled
- 2-3 Tbsp Powdered sugar
- 3-4 Tbsp Cold water
- 1/2 tsp Salt
- 100 gms Homemade marzipan
- 2 Apples, large sliced thinly
- 1 tsp Lemon juice
- 50-60 gms Almond flakes For topping, optional
- 1 cup Almond meal
- 1/2 cup Icing sugar
- 1 tsp Rose water
- 1 tsp Almond extract
- 1 Tbsp Maple syrup or honey
- 1 tsp Lemon juice
- 1-2 Tbsp Water if needed
- Combine the flour, sugar and salt in a large bowl. Rub the chilled coconut oil/butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
- Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
- When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
- Toss the sliced apples with some lemon juice.
- Cut the marzipan into small pieces.
- Unwrap the dough and flour your work surface well. Roll the dough out carefully into a rough 8" round. Don’t worry if it breaks or you don't have a perfect circle.
- Scatter the marzipan pieces on the rolled out dough, leaving at least an inch of border. Arrange the apple slices on top and fold the edges of the dough over the fruit to partially cover them.
- Sprinkle the almond flakes all over the apples and on top of the pastry too.
- Bake at 180 C for 30-35 minutes until the pastry is light golden brown and the fruits are bubbly. Let it rest for at least 15 mins. Serve warm or at room temperature.
- Add almond meal, icing sugar, rose water, almond extract to your food processor. I used my Phillip mixer grinder. Pulse to combine. When it looks like a wet crumbly mixture, add in the lemon juice and maple syrup. Mix till a smooth mixture is formed. Add a tbsp of water if the mixture seems too dry or some more almond meal if its too wet. It will firm up once chilled.
- Take it out and knead the dough a few times. Shape into a log and wrap it up in plastic wrap and refrigerate. This should last at least 2 weeks in the refrigerator.