The rustic nature of the gelette really appeals to me, I love this apricot version but you can use what ever fruit you have available.
This was a very nice, not too sweet dessert, that went together quickly. The only changes to be made in the future are: 1. More apricots 2. Baked in a tart pan, with removable bottom 3. Oven temp. 375 and check the pie every 7 min. after 1/2 hour. I used a small knife to test if the apricots were softened. 4. Did not need to glaze afterward. This was truly a delicious dessert and, perfect if you wish something sweet after a meal, without a lot of heaviness - 30 Jul 2010 (Review from Allrecipes USA and Canada)
I do a lot of baking with ground almonds. A hint if you cannot find almond meal: use a coffee grinder to grind blanched almonds. - 11 Aug 2010 (Review from Allrecipes USA and Canada)
I love this recipe. It is so easy, but the end result is so special! My fresh apricots came off the tree in our neighbor's yard, and they were small comparitively, so I more than doubled the amount of apricots. Next time, I'll go ahead and triple the amount! It was delicious. I also totally agree (and so does my family) that the melted apricot jam is completely unnecessary, and even interferes with the perfect simplicity of this dessert. I'll be baking another one tonight! - 16 Aug 2010 (Review from Allrecipes USA and Canada)