Apricot and almond galette

desserts Baking sweet summer
Total: 1 hr 35 min. | Active: 30 min.
vegetarian

If you're a fan of homemade cakes and desserts but dread making a classic cake, or if you simply don't have time, then the galette is always a good choice. Combined with seasonal fruit, it is a quick, easy and impressive dessert. The dough only needs to rest in the fridge for half an hour so that it's sufficiently chilled. This allows you time to cut and prepare the fruit, and preheat the oven. The amount of sugar can be adjusted, depending on the sweetness of the fruit. Served with a scoop of ice cream, it makes a fabulous dessert.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 8 pieces

Dough
270 g white flour
50 g sugar
½  vanilla pod, cut lenghtwise, seeds scratched out
½ tsp salt
125 g butter, cut into pieces, cold
½ dl water, chilled
Filling
60 g ground almonds
650 g apricots, quartered
100 g sugar
3 tbsp Maizena cornflour
1 tsp cinnamon
½  vanilla pod, halved lengthwise, seeds scraped out
Galette
1  egg, beaten
50 g flaked almonds
2 tsp sugar

How it's done

Dough

Place the flour, sugar, vanilla seeds and salt in a bowl, mix. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins. Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), place on a baking tray.

Filling

Spread the almonds on top of the dough, leaving a border of approx. 3 cm all the way around. Place the apricots in a bowl, mix with the sugar, cornflour, cinnamon and vanilla seeds, spread on top of the almonds.

Galette

Fold the edges of the dough over the filling, brush with the egg, sprinkle with the almonds and sugar.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, allow to cool slightly. Serve the galette lukewarm.

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