Preheat oven to 425.
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 apples, sugar, flour, 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 for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
Drizzle caramel sauce over galette; slice and serve.