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My review
Apricot Almond Galette
11
Ms. Munchie
"This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit."
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Ingredients
1 h servings 290Original recipe yields 8 servings (1 8-inch galette)
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- US
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Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
- Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center 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
Read all reviews 912 Ratings
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Most helpful positive review
7/30/2010
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 ...
Most helpful critical review
1/30/2013
I made this exactly as written but didn't like the texture of the almond paste using the almond meal it tasted gritty I think I would make my own with ground almonds also I like my desserts sw...
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7/30/2010
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 ...
8/11/2010
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.
8/16/2010
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 amo...
5/27/2011
I did not use the jam. It was very good. Not much trouble and pretty!
8/5/2012
good, but my apricots were too juicy and I had to remove some liquid near the end. (maybe I will add a little cornstarch to the sugar apricot mixture next time to firm it up.
7/25/2012
Easy, especially if you made it more than once. I made my own almond paste just grounding up almonds in the food processor.
6/23/2016
Loved the recipe. I use medium apricots and sliced thinner. The use of a premature crust speeded up the process.