Apricot Almond Galette
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.
Ingredients
Serves: 8
- 10 small fresh apricots, pitted and quartered
- 1/3 cup (90g) white sugar
- 1 cup (100g) almond meal
- 1/2 cup (90g) icing sugar
- 1 egg
- 1 pie pastry sheet
- 1/3 cup apricot jam, melted
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat an oven to 180 degrees C. Place pie pastry onto a baking tray.
- Toss the quartered apricots with the white sugar in a bowl.
- Mix almond meal, icing sugar and egg together in another bowl to create a paste. Spread almond paste on the centre of the pastry leaving 1cm of bare crust all around the edge.
- Arrange the sugared apricots over the almond paste. Fold the 1cm bare edge of the pastry inward over the almond paste and apricots leaving the centre of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
- Bake in the preheated oven until the crust is golden brown; about 40 minutes.
- Brush the melted apricot jam over the hot galette. Slice and serve.
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Reviews and Ratings
Global Ratings:
(13)
Reviews in English (10)
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)