MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Apple Galette
 Categories: Pies
      Yield: 1 Pie
 
  1 1/2 c  All-purpose flour; +1 tb
      1 c  Almond meal
    1/2 c  Sugar
    1/2 ts Kosher salt
    1/2 c  Butter; cold, cut up
    1/3 c  Milk; +1 tb, for brushing
      1    Egg; separated
      8 oz Almond paste; crumbled
    1/2 c  Sugar
      2 tb Butter; softened
      3 c  Apples; sliced, peeled if
           -desired
      1 c  Fresh or frozen cranberries
      1 ts Orange zest
    1/2 ts Ground cinnamon
 
  Preparation time: 30 minutes
  Chill time: 1 hour
  Bake time: 45 minutes
  Cool time: 30 minutes
  
  Stir together 1-1/2 cups flour, almond meal, 1/3 cup sugar, and salt
  in a medium bowl. Cut in cold butter until mixture resembles coarse
  crumbs. Make a well in the center of mixture. Add 1/3 cup milk and
  the egg yolk. Stir with a fork until moistened. Gently knead mixture
  until a dough is formed. Cover and chill dough about 1 hour or until
  easy to handle.
  
  Meanwhile, combine egg white, almond paste, 1/4 cup of the sugar,
  softened butter, the remaining 1 tb flour, and a pinch of salt in a
  small food processor. Process until mixture is smooth and spreadable.
  Combine apples, cranberries, the remaining 1/4 cup sugar, orange
  zest, and cinnamon in a medium bowl; toss to coat.
  
  Preheat oven to 375°F. Place dough on a large piece of lightly
  floured parchment paper. Roll dough into a 14" circle. Slide paper
  with pastry onto a baking sheet.
  
  Spread almond mixture over dough leaving a 3" border. Top with apple
  mixture. Fold and pleat pastry edge over filling. Brush crust with
  milk.
  
  Cover galette lightly with goil. Bake 30 minutes. Uncover; bake 15 to
  20 minutes more or until filling is bubbly and pastry is golden. Cool
  on baking sheet on a wire rack 30 minutes.
  
  Tip:
  
  Almond meal can be made from unblanched or blanched almonds. Almond
  meal made from unblanched almonds will have brown flakes from the
  almond skin. Either will work in this recipe.
  
  Recipe FROM: Magnolia Magazine, winter 2022
 
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