The addition of almond paste elevates this rustic apple galette and best of all, you can mix the dough by hand. It doesn't get easier than this.
Prepare the dough: In a medium bowl, combine the flour, sugar, salt and cubed butter and toss lightly with your fingers until the butter cubes have been coated in flour. Using both hands, pinch the butter with your thumb and forefinger until you have nickel or quarter-sized slivers. Some of the butter pieces will be smaller and this is okay.
Add three to four tablespoons of ice water to the butter/flour mixture and use an underhand scooping motion (like tossing a salad with two serving forks) to incorporate the water into the flour. You want to add enough ice water to bind the dough but not too much. Add more water one tablespoon at a time, incorporating the water and pressing the dough into a ball to see how well it binds. The goal is to incorporate enough water to eliminate most of the dry spots in the dough. Be careful not to add to much so the dough becomes too wet and sticky. I used nine tablespoons of ice water for this dough. As you add water, press the dough into a ball while it's in the bowl and as soon as it comes together without crumbling and falling apart in places, it's done. (Alternatively, you can turn the dough out on a floured surface to form it into a ball.) Take a large piece of plastic wrap and press it into the dough and lift it from the bowl. Wrap the dough completely in the plastic wrap and form it into a disk. Refrigerate for at least two hours or overnight.
Prepare the filling: When you're ready to bake, preheat your oven to 400ºF. Toss the apple slices in a large bowl with the sugar, flour and cinnamon. Let sit for 15-20 minutes.
Assemble the galette: Take the chilled dough from the refrigerator and roll out on a floured surface to roughly a 13-inch round. Transfer to a baking sheet lined with parchment paper. Pinch small slivers of the almond paste and scatter them on the surface of the dough. Scatter them in a circle but leave a two inch border clear since you'll be folding this over the apples. Arrange the apple slices over the almond paste slivers and fold the outer edge of the dough onto the apples. Brush the dough with the egg wash and bake for 40-45 minutes or until the crust is golden and flaky. This galette is wonderful warm or at room temperature and will keep for a few days.
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