- Pie Pans: Ideal for making individual apple galettes, ensuring even baking and caramelization.
- Silicone Bake Mats or Non-Stick Mat Cookie Sheets: Prevent dough sticking when rolling out galette bases.
- Digital Kitchen Scale: Accurate weighing of ingredients for precise measurements in baking.
- Silicone Spatula: Useful for mixing and spreading caramel sauce smoothly on the tart base.
- Pastry Rolling Pin: Even rolling out pie dough to the desired thickness before adding apples.
- Chef's Knife or Pie Dough Cutter: Efficient cutting of apples into uniform pieces and shaping galettes.
- Mandoline Slicer (optional): Thin, even slices of apple for consistent baking in the galette.
- Parchment Paper Sheets: Prevent sticking during rolling or while resting dough before assembly.
- Stainless Steel Mixing Bowls: Versatile tools for mixing ingredients like caramel sauce and apple filling.
- Pastry Brush: Used for brushing egg wash on the pastry base to achieve a golden-brown finish when baked.
- Pie Dish (with removable bottom, optional): Easy transfer of galettes onto the oven rack and removal after baking.
1 (17 1/4 ounce) package frozen puff pastry, thawed
1 large egg yolk
1/3 cup pure almond paste (not marzipan; 4 ounces)
7 tart, crisp baking apples such as Granny Smith, peeled, cored, and thinly sliced
1/4 cup fresh lemon juice (from 2 medium lemons)
3 tablespoons plus 1 teaspoon granulated sugar
3/4 cup granulated sugar
3/4 cup heavy cream
1/8 teaspoon salt
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I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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