galette shell, a thin layer of almond frangipane, homemade apple spread and thinly sliced apples.
Tartine’s recipe for galette, as mentioned in previous entries, is ridiculously flaky and buttery. The frangiepane layer is extremely moist and nutty and also acts as a waterproof layer which prevents the bottom of the galette from turning too soggy. The apple spread, which is made with granny smith apples and a minimal amount of sugar, is pleasantly tart and has a nice jam-my consistency. The only letdown was the layer of sliced apples which turned slightly leathery upon baking; I think little dabs of butter should help to keep it moist.
Frangipane (loosely adapted from a translated japanese pastry cookbook)
Cream 100g of unsalted butter with 80g of icing sugar. Add in 1 egg and 1 additional egg yolk to the creamed mixture. Stir in 10g of sour cream and 4g of milk powder. Add vanilla extract to taste. Stir in 120g of almond powder. Chill the mixture overnight.
Apple spread (loosely adapted from a translated japanese pastry cookbook)
Pour 100g of water and 30g of apple/lemon liquor (or 130g of white wine), 10g of lemon juice and 1 cubed medium sized granny smith apple into a small saucepan. The size of the apple is not important since you’ll be adjusting the taste based on your liking later. Cover the saucepan with a lid and heat the mixture over low heat. When the apples turn completely translucent, remove the lid and add in 30g of castor sugar. Continue heating the mixture over low heat, adding more water if necessary to prevent the mixture from burning, until the apples caramalise and becomes golden in colour. Taste the spread, adding more lemon juice and sugar if necessary.