A beautiful blend of apple and almond on a flaky crust. These come in a lovely size for and individual or to split. Simple, and elegant, a lovely and light desert.
1lb 5 oz (600 g) puff pastry (Store bought or see Apple Jalousie Recipe for steps)
all-purpose flour for dusting
7 oz marzipan
6-8 small, tart apples
¼ cup sugar
1. Lightly flour a work surface. Roll out half the pastry to a 14 in (35cm) square, about 1/8 in (3mm) thick. Using a 6 in (15cm) place as a guide, cut out 4 rounds. Sprinkle baking sheets with water. Set the rounds on the baking sheet, and prick each with a fork, avoiding the edge. Repeat with the remaining dough. Chill for 15 minutes.
2. Divide the marzipan into 8 portions, and roll each into a ball. Spread a sheet of parchment paper on the work surface. Set 1 ball of marzipan on the parchment, and cover with another sheet. Roll out the marzipan to a 5 in (12.5 cm) round between the sheets. Set on top of the pastry dough round, leaving a ½ in (1cm) border. Repeat with the remaining marzipan and pastry bases. Chill until ready to bake.
3. Cut the lemon in half and squeeze the juice from 1 half into a small bowl. Peel halve, and core the apples; then cut into thin slices (you can leave the peel on if you would like). Drop the slices into the lemon juice as you work to prevent browning.
4. Preheat the oven to 425 degrees F (220 degrees C). Arrange the apple slices, overlapping them slightly, in a ring on the marzipan rounds, covering the marzipan completely. They will tend to peak fairly high in the center when raw, but will flatten out as they bake. Leave a thin border of puff pastry dough around the edge.
5. Bake the galettes for 10 minutes, until the pastry edges have risen around the marzipan and are light golden. Sprinkle the apples evenly with sugar. Return to the oven and continue baking for 5 minutes, or until the apples are golden brown, caramelized around the edges, and just tender when pierced with the tip of a small knife. Serve at once, or cool and serve later.