View Full Version : Review: Apple Marzipan Galette
02-26-2002, 06:51 AM
I made this for a family dinner party this weekend. My family is very German & my siblings and I grew up on marzipan, so I thought this dessert would be a good one to try. Everyone was impressed by the way it looked and they all liked it a lot. It was a bit too sweet for me & I'll cut back on the sugar mixed with the apples the next time I make it. Everyone said it was a "make-again" recipe.
One word of warning. The recipe says the filling may leak a bit & they weren't kidding. I made the mistake of baking it on a cookie sheet instead of a jelly roll pan & had sugar syrup all over the bottom of my oven. Not a pleasant smell 4 hours before company comes over!
02-26-2002, 07:54 AM
Thanks for the review...I love marzipan and had planned to make the galette next time I had need for a dessert.
I had thought about the leakage problem, and I was considering fitting the crust into a 10 inch tart pan (the kind with a removable bottom) and then rolling the marzipan into a 10 inch round. It would look different, but do you think that it might be an improvement?
02-26-2002, 10:32 AM
Finally got my March issue yesterday, and this is #1 on my list to try! It looks so beautiful and mouth-watering. I was worried about it being on the sweet side, so thanks for the tip on reducing the sugar in the apple mixture.
02-26-2002, 12:04 PM
This one is also on my list. I was already planning on reducing the sugar....we don't like things very sweet, so I will definitely stick to that idea. I was wondering about the leakage too.....I remember what happened when I made the blueberry/peach galette.......so thanks for the reminder!
02-26-2002, 12:55 PM
Thanks for the review. Going through the March CL, that recipe hit the top of "have to make this soon" list. I too, was brought up on Marzipan....in fact I will buy the container of almond paste and down it in a blink of an eye.
02-26-2002, 01:48 PM
I thought it might be too sweet too, so I used about 1/2 the sugar and plain old almond paste instead of marzipan (more sugar seems to be the big difference). I also didn't worry too much about rolling out the almond paste, just dotted it around the crust. it ran a little, but fortunately didn't get over the edge of my pizza stone (covered in foil & sprayed). It was delish & met with raves!
03-03-2002, 08:59 AM
Well, I made this this weekend with mixed results. DH didn't think it was anything to get excited about and I was disappointed with the apples.
I used almond paste and I did roll it out. That worked out pretty well. I don't think I will use Granny Smith apples again. They didn't seem to have any actual flavor, nor did they turn that beautiful golden baked apple color. They just remained a pale white. Blah.
Melting sugar was a first for me, and next time I will know to work more quickly when transfering the "caramel" to the desert. :rolleyes:
Definately bake this in a jelly roll pan. Tho I wanted to transfer the dessert to a nicer plate when done and it was sticking to the foil. If I do this again, I think I would go straight parchment paper.
10-01-2003, 11:42 PM
We made this dessert at my Supper Club dinner last weekend. We substituted almond pasate for the marzipan and had trouble rolling it out. We finally cut it up into small pieces and distributed it around as evenly as possible. This seemed to work well and the almond flavor was evenly dispersed in the final product. It's interesting that there are comments about it being too sweet because ours seemed on the tart side to me. However, we had to substitute Penzeys lemon powder for fresh lemon juice so that might explain the tartness.
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