Want to feel like you are in the tent of the Great British Bake Off with Mary Berry and Paul Hollywood breathing down your neck? Now’s your chance!
This Rosh Hashana recipe is based off of a bakewell tart, a British dessert that consists of layers of almond flour based frangipane, jam, and sliced almonds. My take has honey flavored franginpane and is topped with apples to recreate the iconic apples and honey flavor symbolizing a sweet new year!
Dough
2 Cups all purpose flour
1 Cup (2 Sticks) cold butter, cut into one inch cubes
3 Tablespoons sugar
1-2 Tablespoons gin (or vodka)
Filling
¾ Cup (1 ½ sticks) butter
½ Cup granulated sugar
½ Cup honey
1 ½ Cups almond flour
3 Tablespoons flour
2 Eggs
2 Teaspoons almond extract
Topping
1 Large apple, sliced thin
Make the dough by pouring the flour into a large mixing bowl. Add the sugar and stir to combine.
Cut the sticks of butter into 1-inch cubes and throw into the flour/sugar mixture.
Using your hands, start rubbing the butter into the flour. Break up the chunks of butter with your fingers until it looks like sand. This can take several minutes, stick with it and be patient!
Once the mixture reaches the sand consistency, add in 1 tablespoon of the gin and mix with your hands. If the dough forms into a ball then there is no need to add more gin. If it is still falling apart, add one more tablespoon and continue to mix.
Wrap the dough in plastic wrap and chill for at least one hour.
While the dough is chilling, make the filling.
To make the filling, melt the butter in a saucepan. While the butter is melting, pour all other ingredients into a large mixing bowl.
Let the butter cool for a few minutes after it is melted (or it will cook the eggs)! Stir in the butter until everything is incorporated. Chill for at least 30 minutes.
Preheat the oven to 400 degrees.
When ready to assemble, roll the dough out into an 10 inch circle. The dough should be about ½ inch thick.
Spoon the frangipane into an 8 inch circle on top of the dough, as pictured below.
Take the excess dough on the sides of the circle and begin to fold over the edge of the frangipane to close the circle. Don't worry about making this look pretty, galette's are supposed to look rustic!
Arrange the sliced apples on the thinly sliced apples however you would like. Drizzle honey on top and bake for 25-30 minutes.
Let cool completely before eating.
