Masterclass: Raspberry & Caramelized Apple Almond Galette

From Dean Brettschneider on Nestlé NZ Baking Masterclass Series 2.

Ingredients

Puff Pastry

Use one block of readymade puff pastry 

Almond Cream Filling

50g softened butter
50g sugar
1 egg
50g ground almond

In a medium bowl, beat the sugar and butter with a wooden spoon until light and creamy in texture, then add the egg and beat in before adding the almonds.
Beat for about 2 minutes until well combined.
Scrape down the sides of the bowl, cover with plastic wrap and set aside.

Filling

2 tbs butter
1kg tart apples, such as Granny Smith, peeled, cored and cut into eight wedges
100g brown sugar
100g frozen raspberries
1 large egg, beaten to blend with 1 tablespoon water

To Make

In a large non-stick frying pan over medium heat, melt the butter, when it's foamy, add the apples and stir often until slightly softened and brown at edges, 10 to 12 minutes.
Sprinkle brown sugar over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Gently stir in frozen raspberries so you don’t break then up too much. Remove from heat and allow it to cool.

Assembly

Unwrap the pastry from the refrigerator and on a lightly floured surface, with a lightly floured rolling pin, roll into a round circle of approximately 35cm in diameter.
Line a baking tray with non-stick baking paper and carefully transfer pastry round to the tray.
About half of the almond cream into the middle and level it out with the back of a spoon then pour apple and raspberry mixture onto centre of pastry, mounding wedges in a circle about 20cm in diameter and 5cm high.
Gently fold edges of dough over apples, pleating as you go, leaving an opening about 10cm wide in the centre. Brush pastry all over with beaten egg.
Place into a preheated oven set at 190 – 200°C and bake until the pastry is golden brown and apples are tender when pierced, 40 to 45 minutes.
Allow to cool for 15 minutes on the baking tray then transfer the baked galette to a wire rack to cool.
Transfer to a large serving plate and serve slightly warm or at room temperature, cut into wedges with a simple vanilla bean ice cream. 

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