Apple, Marzipan and Mascarpone Galette


I would call this a bit of a recycled project because I made it my mission to use up ingredients from past posts. If you have leftover crust in the freezer from a pie you made last week, this is the way to go. Even if you don’t, you can start from scratch. A galette, which is just a flat round cake of pastry or bread, is simple and attractive. It has that homemade sitting on a country window sill to cool look about it that I love.

The mascarpone is the last bit left from the polenta cake and the marzipan is what was left after making the mini Battenburg cakes. It’s lemon flavored, but luckily, a compliment to the apples. I did make the crust from scratch, but I’ve done it just as good from leftover pie crusts I’ve kept in the freezer too.



1 c. ap flour

1/4 c. semolina flour

2 T. caster sugar

8 T. unsalted butter, very cold

1/2 t. sea salt

1/4 c. ice cold water

  1. In a food processor, pulse all the ingredients except the water until the butter has broken down into a crumb like texture with the dry ingredients.
  2. On the pulse function, slowly add the water until the dough forms a ball. You may not need all of the water.
  3. Dump onto floured surface, pat into a disk and chill for 30 minutes


2 large granny smith apples, peeled and sliced

1 T. lemon juice

1 t. corn starch

1/4 t. salt

1/4 c. caster sugar

1 T. cubed cold butter

2 T. dark brown sugar

2 T. milk

caster sugar for sprinkling


1/2 c. or fist sized marzipan, softened

2 oz. mascarpone cheese

350 F / 180 C

  1. Mix apples with lemon juice, starch, caster sugar and butter. Set aside.
  2. Roll dough out on a floured surface into a 14 x 14″ circle.
  3. Roll the marzipan into a circle half the size and place in the center of the dough circle.
  4. Spread the mascarpone cheese on top of the marzipan disc.
  5. Assemble the apples into a flower shape or just pile them on top, whatever works!
  6. Sprinkle brown sugar on top.
  7. When finished, fold the dough that hangs beyond the marzipan over on top of the apple mound.
  8. Brush the pastry with milk and sprinkle with caster sugar.
  9. Bake for 50 minutes.




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