Apple Marzipan Galette

Published in cooking light, march 2002.

Preheat oven to 425f.

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.

Combine apple , 1 / 2 cup sugar , flour , 1 / 4 t.

Almond extract , lemon 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.

Bake at 425f for 30 minutes or until lightly browned.

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.

Cook 1 minute or until golden.

Remove from heat.

Carefully stir in 1 / 4 t.

Almond extract.

Drizzle over galette.

refrigerated pie dough, cooking spray, marzipan, granny smith apples, sugar, all-purpose flour, almond extract, lemon juice, salt