1HR One-Hour Apricot and Almond Galette
- May 30, 2020
- 0 Comment(s)
Must-Try French Recipe: Apricot & Almond Cream Fruit Dessert
When it comes to the perfect Summer dessert, one French recipe that OuiPlease holds dear to its heart and taste buds is the Apricot & Almond Cream Galette. Delicious and fairly easy to make, its luxurious almond cream makes this one-hour summer stone fruit dessert taste like all-day labor of love.
Apricot & Almond Galette Ingredients
-
-
½ cup almonds, preferably blanched
-
⅓ cup sugar, plus more for sprinkling
-
1 large egg
-
4 tablespoons unsalted butter, room temperature
-
½ teaspoon almond extract (optional)
-
½ teaspoon vanilla extract
-
Pinch of kosher salt
-
1 tablespoon all-purpose flour, plus more for surface
-
1 package frozen puff pastry, preferably all-butter, thawed
-
12 apricots (about 1¼ pounds), halved, pitted, or other stone fruit, quartered if large
-
Apricot & Almond Galette Recipe Instructions
1.Preheat to 425°. Pulse almonds and ⅓ cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until the almond cream is smooth.
2. Roll out pastry on a lightly floured surface just to smooth out any creases.
3. If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼”–⅛”-thick rectangle.
4. If your package contains a single 16×10″ sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until the rectangle is ¼”–⅛” thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of the pastry to make a ½” border around all sides. Prick the surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over the pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
5. Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325° and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.
For full Apricot & Almond Gillette recipe and more details visit bon appétit
Subscribe to OuiPlease Box
Want to receive the best in French epicure, accessories, jewelry, and more? Subscribe today and get 25% off your first box with code: MAI25
