Frangipane and Apple Galette

Ingredients:

Dough

• 1 cup of premium flour + extra for working with the dough
• 4 tsp. granulated sugar
• 0.5 tsp salt
• 90 g chilled unsalted butter, cut into small pieces
• 1 large egg, lightly beaten

Frangipane

• 2/3 cup almond flour
• 1/4 cup granulated sugar
• 1 tbsp. premium flour
• 1 tablespoon unsalted butter, room temperature
• 1 large egg
• 1 tbsp apple brandy (optional)
• 1 tsp almond or vanilla extract
• 0.5 tsp apple pie spice
• A pinch of salt

Apples

• 3 medium apples (such as Golden Delicious)
• 1 tbsp light brown sugar
• 1 tbsp. granulated sugar
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon apple pie spice
• 1 large egg, lightly beaten
• Demerara sugar or other coarse sugar, for sprinkling
• 1/4 cup apricot jam
• 4 tsp apple brandy (or water)

Preparation:

1. Combine all-purpose flour, granulated sugar, and salt in a food processor. Pulse until evenly distributed. Add the butter and pulse on high until the mixture resembles coarse meal with pea-sized pieces. Add the egg and pulse a few times until the dough begins to stick together.
2. Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate the dough until it hardens completely, at least 2 hours or overnight.
3. Make frangipane:
   
   In a medium bowl, combine almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, cake spice, and salt and stir with a rubber spatula to combine.
4. Refrigerate until ready to use.
5. Peel the apples and slice them into 0.5 cm thick slices. Combine the brown sugar, granulated sugar, lemon juice, and pie spices in a bowl. Arrange the apples on top of the frangipane, overlapping them slightly. Fold the edges of the pastry under, pleating as you go.
6. Brush the edges with beaten egg and sprinkle with demerara sugar. Bake until the crust is golden brown and the apples are golden brown and tender, 35-40 minutes.
7. Transfer the baking sheet to a wire rack and let cool.
8. In a small saucepan, combine the apricot jam and brandy and heat over medium heat, stirring, until the mixture becomes liquefied. Strain into a small bowl, pressing down on the solids. Brush the glaze over the apples.