Apple Galette/Tart

Ingredients

For the crust:

1 1/2 cups almond flour

1/4 cup tapioca flour

1/4 cup arrowroot flour

1 tablespoon coconut sugar

1/4 teaspoon Celtic Sea salt

6 tablespoons unsalted butter

1 large egg

For the apple filling:

2 large apples, about 1 pound (I used Pink Lady), peeled and sliced into 1/8”-thick slices

1 tablespoon organic brown sugar

3 tablespoons salted butter

1/4 teaspoon vanilla powder or seeds from 1 vanilla bean

For the egg wash:

1 large egg

Instructions:

Place the almond flour, tapioca flour, arrowroot flour, coconut sugar, and sea salt in the bowl of a food processor. Pulse 8-10 times to blend. Add the butter and pulse for 8 one-second pulses. Add the egg and process until the crust comes together into a cohesive ball.

Place the dough on a large piece of plastic wrap. Form the dough into a 9-inch disk, wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 350ºF and adjust the rack to the middle position.

Place the butter and vanilla powder (or vanilla seeds) in a small saucepan and cook over medium-low heat, stirring often, until the butter foams and then browns, about 5-7 minutes. Remove the pan from the heat.

Roll the dough on a piece of unbleached payment paper into a rough 14x10” rectangle about 1/4” thick. Transfer the crust to a large baking sheet.

Arrange the apples on top, overlapping and leaving a 1½” border. Brush apples with the browned butter and sprinkle with 1 tablespoon of brown sugar. Lift edges of the dough over apples, tucking and overlapping as needed to keep a rectangular shape. If the dough breaks, use your fingers to pinch the dough back together.

Beat the egg with 1 teaspoon of water in a small bowl and brush the crust with egg wash. Bake until apples are soft and juicy and crust is golden brown, 30-35 minutes. Let cool slightly on the baking sheet before slicing.

Note: The galette is best eaten the day it is baked.