Ingredients:
- ½ (15 ounce) package refrigerated pie dough
- Cooking spray
- ½ cup marzipan (softened)
- 4 cups Granny Smith apple (peeled and sliced)
- ¾ cup sugar (divided)
- 1 tablespoon all-purpose flour
- 1 teaspoon almond extract (divided)
- 2 teaspoons lemon juice
- Dash of salt
Directions
Preheat oven to 425° F. 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, ½ cup sugar, flour, ¾ teaspoon almond extract, 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 (dough will only partially cover apple mixture).
Bake at 425° F for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
Place ¼ cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden.
Remove from heat; carefully stir in ¼ teaspoon almond extract. Drizzle over galette.