I hope everyone's had a wonderful Thanksgiving! I know I have a lot to be thankful for and I try to remind myself of that everyday not just today. But this day we get to spend with friends and family and let them know we're thankful for them as well and in person.
Did you have a traditional feast? We tend to more or less stick to the canon in our family (well except for the lasagna). And as far as the dessert goes there will be pumpkin pie for sure, but I'm thankful that it won't be sitting on the dessert table all alone. Let's face it, pumpkin's not the only flavor to celebrate in our Thanksgiving desserts, there's also apples, cranberries and almonds.
After a huge Thanksgiving dinner it's nice to take it down a notch and serve a not too sweet, not too fussy, but tartly satisfying rustic Apple Almond Galette. It's super easy to put together, even the morning of (I know, because I did it). And unlike some other galettes which are only crust and fruit, this one boasts a creamy almond layer that adds a richness to this easy Holiday dessert.
rustic apple almond galette
1 & 1/2 cups whole wheat pastry flour
2 teaspoons raw cane sugar
6 tablespoons cold butter cut into tiny pieces
1/4 cup vegetable shortening
3-4 tablespoons ice water (or enough to from dough)
In a food processor add flour and sugar; pulse to mix. Add butter and shortening and pulse until mixture resembles course meal. Add water a little at a time and pulse until dough forms. Wrap and chill for at least 1 hour.
almond filling:6 tablespoons soft butter
1/2 cup raw cane sugar
1 whole egg plus 2 egg yolks
1 teaspoon vanilla extract
1 cup almond flour
In a medium bowl blend together butter and sugar. Beat in egg, yolks and vanilla extract. Beat in flour until incorporated. Chill until needed.
3 large baking apples, peeled, cored and thinly sliced
1 cup fresh or frozen cranberries (not dried cranberries)
1/2 cup raw cane sugar (plus more for finishing)
1/2 teaspoon cinnamon
1 egg for egg wash
2 tablespoons chopped almonds
Preheat oven to 375 degrees. Pulse cranberries and sugar together in food processor. Toss mixture with sliced apples and cinnamon. Roll dough on a lightly floured piece of parchment paper to about 12-13 inches in diameter.
Transfer dough on parchment paper to a large sheet tray. Spread almond cream in center of dough leaving a good 3 inches around the edges. Pile apples on top of almond cream. Gather the edges of dough and fold in over apples. Brush with egg wash, sprinkle with sugar and chopped almonds. Bake for 25-30 minutes or until crust is golden and juices are bubbling. Cool and sprinkle with confectioners' sugar. Serves 8 to 10.