Categories: desserts

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/2 cup marzipan, softened
• 4 cups sliced peeled Granny Smith apple (about 2 pounds)
• 3/4 cup sugar, divided
• 1 tablespoon all-purpose flour
• 1 teaspoon almond extract, divided
• 2 teaspoons lemon juice
• Dash of salt

Directions

1. Preheat oven to 425°.

2. Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.

3. Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).

4. Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.

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