- In a medium bowl, using an electric mixer, beat 6 tbsp (90 mL) butter with icing sugar until mixed. Beat in almonds, flour, salt and extract. Slowly beat in egg until evenly mixed. If making ahead, cover and refrigerate up to 3 days. But be sure to bring to room temperature before using.
- Place rack in bottom of oven and preheat oven to 375F (190C). Line a baking sheet or pizza pan with parchment paper. Place pastry on a lightly floured counter. Cut off and discard just the corners to make pastry easier to roll into a round shape. Roll pastry into a circle, about 10 inches (25 cm). Edges may be uneven. Carefully place on prepared baking sheet.
- Peel apples. Slice into quarters and cut out cores. Place a quarter on cutting board and slice into thin wedges. Repeat with remaining quarters. Place in a bowl. Toss with melted butter, then sprinkle with granulated sugar and cinnamon. Toss to evenly mix. Apples will be well coated with cinnamon.
- Evenly spread almond mixture over pastry, leaving a 1/2-inch (1-cm) border. Arrange apple slices overtop in a circular pattern, overlapping slightly. Bake on bottom rack of oven until pastry is deep golden and apples are tender, 20 to 30 minutes. Remove to a rack.
- To glaze apples, discard any chunky pieces of fruit from jam. Place jam or jelly in a small bowl and stir in 1 tsp (5 mL) water. Microwave on medium until melted, about 30 seconds. If jam is still too thick for brushing, stir in 1 to 2 tsp (5 to 10 mL) more water and heat 10 seconds. Brush over warm apples. Let stand 10 minutes before cutting. Using a pizza cutter, cut into wedges and serve warm. Great with vanilla ice cream and a drizzle of caramel sauce. Tart is best eaten same day it’s made.
A permanent fixture on Feenie’s restaurant menus, this galette is served with vanilla bean ice cream and caramel sauce. While the chef makes individual-size pastries, we loved how easy it was to make one large tart.
Rob’s Famous Caramel Sauce
Place 1 1/4 cups (300 mL) granulated sugar and 2 tbsp (30 mL) water in a medium heavy-bottomed saucepan. Set over medium-high heat. Bring to a boil, swirling pan occasionally, until sugar mixture turns amber. This will take 5 to 8 minutes. Watch closely as it takes on colour. Then remove from heat. Carefully and very gradually stir in 2 cups (500 mL) whipping cream. Mixture will bubble up. Stir in 2 tbsp (30 mL) unsalted butter. Don’t worry if sauce is thin; it will thicken as it sits. Sauce will keep well, covered and refrigerated, up to 5 days. Reheat, stirring often, in a saucepan over low heat or in the microwave on medium until pourable.