This comes from an old Cooking Light Magazine.

Apple Marzipan Galette

1/2 of a 15 oz. package of refrigerated pie dough
Cooking spray
1/2 cup marzipan, softened
4 cups sliced peeled Granny Smith apple (about 2 pounds)
3/4 cup sugar, divided
1 Tablespoon all-purpose flour
1 teaspoon almond extract, divided
2 teaspoons lemon juice
Dash of salt

Preheat oven to 425 degrees 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, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice and salt in a large bow; 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 for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).

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 (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract.

Drizzle over galette.

Yield 8 servings