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One-Hour Apricot and Almond Galette


A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

Ingredients

  • ½ cup almonds, preferably blanched
  • ⅓ cup sugar, plus more for sprinkling
  • 4 tablespoons unsalted butter, room temperature
  • ½ teaspoon almond extract (optional)
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour, plus more for surface
  • 1 package frozen puff pastry, preferably all-butter, thawed
  • 12 apricots (about 1¼ pounds), halved, pitted, or other stone fruit, quartered if large

Recipe Preparation

  • Place a rack in middle of oven; preheat to 425°. Pulse almonds and ⅓ cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.

  • Roll out pastry on a lightly floured surface just to smooth out any creases.

  • If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle.

  • If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is ¼"–⅛" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a ½" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.

  • Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325° and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.

  • Do Ahead: Almond cream can be made 3 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 880Fat (g) 57Saturated Fat (g) 18Cholesterol (mg) 75Carbohydrates (g) 81Dietary Fiber (g) 6Total Sugars (g) 31Protein (g) 14Sodium (mg) 330Reviews Section

Apricot blueberry galette

What a summer we’ve had so far. 2 1/2 months and I can only remember like.. two days of rain. Basically it’s too hot to do anything, let alone bake, but I just couldn’t resist these beautiful apricots.

I was going to pick blueberries in the forest, but turns out they’re teeny tiny. Perhaps it’s not a good summer for blueberries, or maybe I need to wait a little longer? Anyway, galettes are my absolute favorite thing to make with fruits. Pie crust makes literally everything better, and you can basically just throw in any fruit you have at home. Doesn’t need much else to be honest.

Speaking of summer, I’ve come to realize these past two years that summer is in some ways my least favorite season. Don’t get me wrong, I love some things about summer – like the produce, being able to hang out at the beach, finally getting some vitamin D, etc. But it also completely stresses me out.

I have zero inspiration and suffer from major FOMO. I feel like I should be doing fun and amazing things every day, preferably every minute of every day too, and it takes me to a point where I just want to crawl under my blanket (no wait, it’s too hot for that) and watch Netflix. Actually I’ve read a little about it and seems like I’m not alone (it’s called reverse seasonal affective disorder). Do you feel the same way or do you love summer? If not, which is your favorite season?


TIPS for making the best Peach Galette

Avoid these few common mistakes and you’ll end up with a perfectly delicious, beautiful galette:

1. Keep the pastry cold.

This recipe includes an all-butter crust enough for two 7-inch galettes. Make sure the dough is well chilled before filling. Work with only one disk of pastry at a time and refrigerate the assembled galettes before baking.

If left at room temperature for a long period of time, the pastry dough will start to melt and spread. As it warms, the dough may split and not hold its shape in the oven. Make sure the dough is well chilled before rolling out, and refrigerated until very cold after the galette is assembled.

2. Prepare the filling ingredients before rolling out the pastry.

To ensure the pastry doesn’t get too warm, have your filling ingredients prepped and ready to go before rolling out the dough. Fill quickly and refrigerate the assembled galette until ready to bake.

3. Don’t overfill the galette.

Keep the filling simple and don’t go overboard with too many layers. Too much filling will make it hard for the galette to bake properly. It might also make the dough wet and soggy.

Roll out the dough on parchment paper to make it easy to transfer to a baking sheet. Using parchment paper as a sling, transfer the dough to the baking sheet before filling. Fill the galette on the baking sheet then transfer to the refrigerator to chill.

If you don’t have a baking pan that will fit in your refrigerator, transfer the unfilled pastry onto a flat dinner plate, fill, assemble and refrigerate. The well chilled galette will slide off easily to a baking pan.

4. Don’t make the dough round larger than 10-inches in diameter.

You’re going to need a ruler or pastry mat to ensure you don’t roll this dough out too large. If more than 10-inches in diameter, the dough will be too thin and split. Trust me on this. I know from experience that guessing at the size doesn’t work.

If you’re not good with a rolling pin, just press the dough into a 10-inch circle before chilling. The dough is a dream to work with and shouldn’t be sticky if well chilled.

If you don’t want to make this homemade all-butter pastry, use a box of store-bought refrigerator pie crust. It’s all good!

5. As mentioned many times above, CHILL the assembled galette before baking.

Warm kitchens are where great pastries go to die. Pie crusts and pastries won’t be flaky if the butter is allowed to melt into the dough before baking. The little chunks of butter need to melt in the hot oven so they’ll create pockets of steam. Those buttery pockets are what make the dough flaky.

Finally, the galette must be very cold to hold its shape in the oven. This simple trick makes all the difference in the finished dessert.

Can this Peach Galette be made ahead of time?

Yes! Assemble the galette and refrigerate until ready to bake. If waiting longer than an hour before baking, cover the galette lightly with plastic wrap. The galette can be made and refrigerated for up to 8 hours before baking.

Thanks for PINNING!

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Peach Brown Butter Almond Galette Recipe

Pate Brisee (adapted from Martha Stewart) – for two galettes
2 1/2 c. all-purpose flour
1/4 tsp. salt
1 tbsp. sugar
1 c. unsalted butter, cubed and chilled
1/4 to 1/2 c. ice water

Brown Butter Frangipane- for two galettes
5 tbsp. cold butter
1/4 c. sugar
1/2 c. almond flour, or finely ground almonds
1 egg

Filling – for one galette
3 peaches, pitted and cut into 1/2″ segments
1 tsp vanilla
1/4 c. sugar
1 1/2 tsp. cornstarch
smallest pinch salt

1/4 c fruit jam, warmed (apricot or peach are best)
1 egg yolk, mixed with a splash of water
1 tbsp sugar

Start with the dough. In large bowl, combine flour, salt, and sugar. Mix. Add cold cubed butter. With hands, break up and rub the butter into the dry mix. When the mix has a coarse texture similar to little peas, add half the water. Gently mix. When the dough has had enough water, the crumbs of dough should stick when pressed together with your hand, but not soggy.

If mix is still too dry, slowly add a couple spoons of water at a time until consistency is reached. Dough will still be crumbly, dry in some places and wetter in others. That is okay, it will all even out in the fridge. Form a rectangle of dough, wrap in plastic and chill for one hour.

Pull out the dough and cut in half. Re-wrap the second half and freeze for later. Lightly dust your bench, or counter with flour. Roll out dough to circle approximately 1/4″ thick, which will be approximately 8-10″ in diameter. But thickness is most important. Set dough on parchment lined sheet pan and cover. Chill for 30m.

While dough is chilling, start the frangipane. Brown butter in small sauce pan until the bits (milk solids) sink and turn dark brown. Stir occasionally as it browns to keep bits from burning, instead of browning. (For step-by-step photo instructions on how to make brown butter, check out Brown Butter 101.) In bowl, whisk together sugar and almond flour. Whisk in brown butter. Wait 2 minutes for mix to cool down, then quickly whisk in egg.

Preheat oven to 375F. For the filling, combine sugar, cornstarch and salt in large bowl. Add peaches and vanilla. Toss. Let sit at least 20m, tossing occasionally.

Take out dough. Place 1/3 c. frangipane in center of dough. (Extra frangipane freezes extremely well.) Spread out frangipane, like it was pizza sauce, into circle 3″ smaller than the dough. Arrange peaches with juice on top of frangipane. Gently fold the dough over the peaches. Use egg yolk mix to glue the dough as you crimp it. Brush dough with egg yolk mix and sprinkle with sugar.

Bake 1 hour 5-15m, until crust is golden brown and frangipane is set. While galette is still hot, finish by lightly coating fruit with warm jam to shine it up and seal the fruit. I glazed mine with the Chipotle Peach Jam I made the day before.


No Bake Fried Egg Cake

This simple no-bake fried egg cake is a light cheesecake with ladyfinger layer and homemade jelly on the top. It’s so delicious and easy to make. Perfect to enjoy for a dessert on April Fool’s Day or Easter !

How To Make No Bake Fried Egg Cake

To start, line your pan with parchment paper and make a layer of ladyfinger cookies. Place apricot halves onto a towel to drain. In a mixing bowl, whip quark cheese until smooth. Fold in Mascarpone cheese and caster sugar. Mix until well combined. After that, add in vanilla paste and mix just to combine. Set aside. The most important step of making this cake is preparing gelatine correctly. Always you should follow instructions on your gelatin packet. In a small bowl place gelatine powder. Pour cold water then stir and let it swell for 10-15 minutes.

Meanwhile beat whipping cream until stiff peaks. Heat the gelatine up on a low heat or microwave until dissolved. Don’t bring it to a boiling point, it may loose it’s efficacy and this cake will not work. About 3 or 4 tbsp of the quark mixture transfer to a bowl with gelatine. Stir to combine. After that pour over quark mixture. Stir until well combined. Combine beaten whipping cream with quark mixture. Pour the mixture over ladyfinger layer. Spread evenly. Place apricot halves onto quark layer. Refrigerate for one hour.

Jelly Layer

Pour apricot sirup into a bowl. Pour in water then stir. In a small bowl place gelatine powder. Pour about 2 tbsp of apricot mixture then stir and let it swell for 10-15 minutes. Heat the gelatine up on a low heat or microwave until dissolved. Combine with apricot mixture. Pour over the cake and refrigerate for at least 8 hours. Cut the cake into squares, each with an apricot in the center.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!


One-Hour Apricot and Almond Galette - Recipes

Easy 1-Hour Cinnamon Rolls (adapted slightly from Gimme Some Oven)

For the Dough:
1 cup milk
1/4 cup butter, cut into 4 pieces
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
1 packet instant yeast (about 2 1/4 tsp)
1 egg

Cream Cheese Icing:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)

Combine milk and butter in a microwave-safe bowl or glass measuring cup. Heat on high for 1 minute, then remove and stir. Continue heating (and stirring) in 30 second intervals, until the butter is melted and the milk is warm, but not hot. If it ended up too hot, let it sit a few minutes to cool.

In a large bowl (or stand mixer) whisk together 3 cups of the flour, salt, yeast, and sugar. Add the egg and milk/butter mixture, mix (medium low speed, with dough hook if using a mixer) until combined. Add the remaining flour, 1/4 cup at a time, beating well after each addition until incorporated. Give it a minute after each 1/4 cup before adding more flour. When the dough comes away from the walls of the bowl, but still barely stuck at the bottom, you have enough flour. Knead dough for 8 minutes. Form dough into a soft ball and cover with plastic wrap or a damp clean towel for 10 minutes

Prepare your filling! Stir together the sugars, spices and salt in a medium bowl. Make sure your butter is softened and smear-able.

Beginning at the long edge without the sugarless border, tightly roll up the dough. Pinch the seam together at the end (hence that border we left!) Cut into 12 rolls. (Dental floss is awesome for cutting these without squishing them, but a knife works just fine too!)

Place each of the cut cinnamon rolls into greased dishes: two 8 inch pans or a 9x13 pan. Cover with plastic wrap and place in a warm place to rise for 25-30 minutes. (I like to start preheating my oven at this point and place the pan on top while it's rising.) They aren't going to rise TONS, don't worry about that. As long as they've "poofed" a little you're fine.

Uncover your rolls and bake them in a 350 degree oven for 20-25 minutes, until golden brown. Remove and let cool a few minutes before frosting.

Icing:
Whisk softened butter and cream cheese together until combined. Add the powdered sugar and whisk vigorously till combined, adding a Tb or two of milk if it is too stiff. (You can do all this in a mixer too, of course)


Apple Custard Tart Tested Recipe

There are so many ways to use apples and this Apple Custard Tart presents them so elegantly. It starts with a pre baked pastry crust that has a rich sweet buttery flavor and a crisp cookie-like texture. Once baked, the crust is glazed with a thin layer of apricot preserves which not only adds flavor but it also acts as a shield to prevent the crust from becoming soft. Once the glaze has dried, lightly sweetened apples are artfully arranged on the tart shell. A rich and creamy custard is then poured over the apples and the tart is baked until the custard has set. The finishing touch is to broil the tart until the tips of the apple slices have nicely browned. Serve with softly whipped cream or vanilla ice cream .

As far as the apple filling goes, you can make this Apple Custard Tart with any firm textured apple that will not lose its' shape when baked. Granny Smith, Golden Delicious, Rome and Braeburn are some year round favorites but during the Fall try to use locally grown apples as they have superior flavor and texture, and there is the added bonus of supporting your local farmers. What I often like to do is to mix two or three different varieties of apples which gives the apple pie a wonderfully complex flavor.

The custard filling for this Apple Custard Tart has a rich and creamy vanilla flavor. A custard is different than a pudding in that it does not contain cornstarch (corn flour). When you make a custard, the flour, sugar, and eggs are simply whisked together in a bowl. The cream is heated just until boiling, and then it is whisked into the flour mixture until incorporated. The final step is to whisk in the vanilla extract and brandy, if using. Because the flavor of the custard depends on the vanilla extract, it is best to use "pure" vanilla extract, not the imitation extracts as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).

When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack. When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart to seal the crust and prevent it from getting soggy. Let the glaze dry between 20 - 30 minutes.

Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water.

Custard: In a large bowl whisk the flour and sugar together. Mix in the eggs and stir with a wooden spoon to make a smooth paste. Do not let this mixture sit too long as it will form a crust.

Meanwhile, in a small saucepan over medium heat, heat the half-and-half until it just starts to boil and the cream foams up. Remove from heat and gradually whisk into the egg mixture, stirring constantly. Whisk in the vanilla extract and Apple Brandy, if using. Set this mixture aside while you prepare the apples.

Apples: Peel, core, and slice the apples into 1/4 inch thick slices. Melt the 2 tablespoons (26 grams) butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons (25 - 50 grams) sugar. Add the apples and saute until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside.

Assemble Tart: Preheat oven to 350 degrees F (177 degrees C) and place rack in the middle of the oven. Arrange the apple wedges in concentric circles on top of the cooled and glazed tart shell. Carefully pour the custard over the apples to just below the top of the tart pan (do not fill all the way or the custard will drip between the crust and the pan). Sprinkle lightly with the Cinnamon Sugar.

Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set.

Let the tart cool on wire rack, then lightly sift powdered sugar over the top. Place the tart under the broiler in the oven just long enough to caramelize the sugar on the apples. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of aluminum foil or pie shields. Be careful not to over brown.

To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto a cardboard cake round or platter.

Serve with softly whipped cream or vanilla ice cream.

Makes 1 - 8 or 9 inch (20 or 23 cm) tart.

1 1/2 cups (195 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/2 cup (113 grams) room temperature unsalted butter

1/2 tablespoon Cognac, Calvados, Rum or Water

1/4 cup (35 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

3/4 cup (190 ml) half and half cream (contains 10-14% fat and sometimes called light cream)

1/2 teaspoon pure vanilla extract or paste

1 tablespoon Apple Brandy (Calvados or Applejack) (optional)

1 1/2 pounds (675 grams) Granny Smith Apples (3 large apples) (can use any firm textured apple)


No Bake Fried Egg Cake

This simple no-bake fried egg cake is a light cheesecake with ladyfinger layer and homemade jelly on the top. It’s so delicious and easy to make. Perfect to enjoy for a dessert on April Fool’s Day or Easter !

How To Make No Bake Fried Egg Cake

To start, line your pan with parchment paper and make a layer of ladyfinger cookies. Place apricot halves onto a towel to drain. In a mixing bowl, whip quark cheese until smooth. Fold in Mascarpone cheese and caster sugar. Mix until well combined. After that, add in vanilla paste and mix just to combine. Set aside. The most important step of making this cake is preparing gelatine correctly. Always you should follow instructions on your gelatin packet. In a small bowl place gelatine powder. Pour cold water then stir and let it swell for 10-15 minutes.

Meanwhile beat whipping cream until stiff peaks. Heat the gelatine up on a low heat or microwave until dissolved. Don’t bring it to a boiling point, it may loose it’s efficacy and this cake will not work. About 3 or 4 tbsp of the quark mixture transfer to a bowl with gelatine. Stir to combine. After that pour over quark mixture. Stir until well combined. Combine beaten whipping cream with quark mixture. Pour the mixture over ladyfinger layer. Spread evenly. Place apricot halves onto quark layer. Refrigerate for one hour.

Jelly Layer

Pour apricot sirup into a bowl. Pour in water then stir. In a small bowl place gelatine powder. Pour about 2 tbsp of apricot mixture then stir and let it swell for 10-15 minutes. Heat the gelatine up on a low heat or microwave until dissolved. Combine with apricot mixture. Pour over the cake and refrigerate for at least 8 hours. Cut the cake into squares, each with an apricot in the center.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!


Expert tips

  1. Freeze the baked cookie crust before pouring panna cotta to set the crust and prevent cookie crumbs from getting into the filling.
  2. Freeze panna cotta poured in the crust to make sure that the filling sets quickly and does not escape.
  3. Keep the tart in a pan until decorating. Once the panna cotta filling is set, take the tart out of the tin.
  4. Peel roasted peaches/nectarines if you prefer.
  5. Cover fruit sliceson top of the tart with a store-bought cake glaze , homemade neutral nappage glaze, or heated apricot confiture to preserve the fruit and make the tart glisten. Or drizzle fruits with honey heated in a microwave for a few seconds.
  6. Serve peach tart cold and avoid keeping it at room temperature longer than one hour otherwise, the gelatin will start to soften.

Champagne and Cookies

Baker/Cookbook Collector/Recipe Developer/Food Styling/Mixology. Editor @thefeedfeed. New Mexico girl living in San Francisco.

Rainbow Carrot & Cauliflower Crumble with Za’atar & Herbed Feta -

Ingredients for Carrot & Cauliflower Layer -
1 T. Butter
5 Bunches Of Carrots or Rainbow Carrots peeled and sliced into coins
1 Head Of Cauliflower Florets
Olive Oil

Crumble Topping
2 T Toasted Chopped Hazelnuts
1/4 C Mediterranean Herbed Feta
1/4 C Flour
1/4 C Panko
1/4 C Unsalted Butter Cold and small cubed
1/4 t Turmeric
1/2 t Kosher
2 t Toasted Sesame Seeds
2 t Za’atar
Dash of Lemon Pepper
Fresh Parsley

Filling
1 T Garlic Lemon Oil
Zest of 1/2 Lemon
1 t Fresh Lemon Juice
2 T Unsalted Butter (melted & cooled)
6 oz Heavy Cream
1/4 t Dried Oregano
S & P to taste

Preheat oven to 400 and butter a 9 1/2 inch round Baking Dish. Make topping and chill for 30 minutes while assembling the rest. In bowl, mix the Hazelnuts, Feta, Cubed Butter, Flour, Panko, Spices, Sesame Seeds, Lemon Pepper & Salt. With your hands, crumble all together until the size of small peas. Chill until ready to use.

In Buttered Baking Dish lay down Carrot Coins and Cauliflower Florets. Drizzle lightly with Olive Oil.

Make Filling
In bowl whisk together Olive Oil, Lemon Juice and Zest, Cooled Melted Butter, Cream, Oregano, Salt & Pepper.

Pour Filling over Carrots & Cauliflower in Baking Dish and top with cooled crumble topping. Drizzle lightly with a little more olive oil…

Bake 25- 30 minutes till bubbly and golden. Before serving sprinkle with fresh parsley, extra Feta and more chopped toasted hazelnuts if desired… ENJOY.

Ambrosia Parfaits

Ambrosia Salad Parfaits
6 oz Mandarin Oranges
4 oz Crushed Pineapple
1 Cup Shredded Coconut
1 C Mini Marshmallows
4 oz Homemade Whipped Cream or store bought
Maraschino Cherries to Garnish

Fold all together. Chill and serve in Parfait Glasses

Amagansett Apple Cheddar Galette

Amagansett Apple Cheddar Galette

CRUST
1 1/4 Cup All Purpose Flour
1/4 t Kosher Salt
7 Tablespoons very Cold Cubed Unsalted Butter
4-5 Ice Cold Water
1/2 Cup Finely Grated Cold New York Extra Sharp Cheddar

ALMOND LAYER
1/8 Cup Toasted Sliced Almonds
1 Tablespoon Turbinado Sugar
1 1/2 teaspoons All Purpose Flour
Dash of Cinnamon

FILLING
3 Honeycrisp Apples Peeled, Cored & Sliced
Zest and Juice of 1/2 Lemon
1/4 Cup Light Brown Sugar
1/4 Cup Granulated Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Pinch of Kosher Salt
2 Tablespoons Tapioca Flour

CHEDDAR CRUST
In a mini food processor combine Flour and Salt. Add Butter all at once and pulse 15 times. Add Ice Cold Water 1 Tablespoon at a time while pulsing 5 times for each one. After the 4th Tablespoon and last one 1/2 at a time. You might not need a total of 5 Tablespoons so do the last one slowly. Pulse in Cheese and after it is mostly incorporated turn out dough on lightly floured board. Gather together and make a flat disc. Wrap in plastic wrap and chill 1 - 2 Days.

ALMOND LAYER
Pulse together Almonds, Sugar and Flour and set aside.

FILLING
In medium sized bowl toss Apples, Lemon Zest and Juice, Sugars, Cinnamon, Nutmeg, Salt and Flour. Set aside while you roll out dough.

TO DRESS
1 Egg whisked with a drop or two of water
Turbinado Sugar
Sea Salt (optional)

Roll out dough on lightly floured surface and transfer to parchment. With a Pastry Cutter cut an 11 1/2 inch round. Lay down the Almond Filling leaving a 1 inch border. Layer with Apples starting in Center overlapping as you go. Wrap dough around the Apple & Almond Filling folding the same direction until all sides are turned up. Freeze for 1 hour and preheat oven to 400.

With a Pastry Brush give your Galette an Egg Wash. As you brush the egg sprinkle Sugar immediately until entire Galette is sprinkled thoroughly. Try not to get too much sugar on the Parchment close to your Pastry as it could burn and cause darkening issues. I actually Egg wash and Sugar on a different Parchment and also find baking on a Silpat is a breeze. If desired, add a little Sea Salt as well.

At 400 degrees Bake Galette, after 20 minutes rotate. Bake 10 to 15 more after rotating. In my oven I find 33 minutes gets a perfect Golden Brown Crust and a nice Bubbly Center.