Apple Almond Galettes

Lightly flour a work surface.

Using light, even strokes, roll out half of the puff pastry dough to a 14-inch square about 1/8-inch thick.

Place a 6-inch pan lid on the dough and, using it as a guide, cut out 4 rounds with a small knife.

Sprinkle 2 baking sheets with water.

Set the rounds on one and press down slightly.

Prick each round with a fork in several places, but not near the edge.

Chill 15 minutes.

Divide the almond paste into 3 portions and roll each portion into a ball with your hands. Spread a sheet of parchment paper on the work surface.

Set 1 ball of almond paste on the paper and cover with another sheet of paper.

Roll the almond paste into a 5-inch round.

Set the round of almond paste on top of pastry dough round, leaving 1/2-inch border.

Repeat with remaining paste.

Refrigerate until ready to bake.

Cut the lemon in half and squeeze the juice from 1 half into small bowl.

Peel the apples, then halve and core them.

Rub with remaining lemon half to prevent browning; brush with lemon juice.

Heat oven to 425°.

Arrange apple slices, overlapping slightly, in a ring on the almond paste rounds, covering them completely.

Bake until the pastry edges have risen around the almond paste and are light and golden, 15 to 20 minutes.

Sprinkle apples evenly with sugar.

Return to oven and continue baking until apples are golden brown, caramelized around the edges and just tender when tested with knife, 5 to 10 minutes.

Serve at once.