Galette with Apricots and Almonds

A galette is truly a very simple dessert, but trust us, you will quickly fall in love with it. Especially if you enjoy desserts made from flaky, buttery dough and fruit. The finishing touch is the addition of almond slices, which are sprinkled over the dough before baking. This dessert is delicious both warm and cold. Serve it with a scoop of ice cream, of course.

Details

  • Preparation Time: 65 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 250 g Flour, Wheat, bread flour

  • 25 g Sugar, white

  • 0.25 teaspoons Salt, table

  • 170 g Butter, unsalted

  • 100 ml Water

  • 750 g Apricot, raw

  • 50 g Sugar, white

  • 40 g Flour, Wheat, bread flour

  • 80 ml Marmalade, orange

  • pieces Milk, whole milk

  • 1 handful Nuts, almonds, blanched

Steps

  1. In a bowl, sift the flour and mix it with sugar and salt. Add the cubed butter and fat, and using your fingertips, work it into the dry ingredients, lifting the mixture to make it airy and crumbly.

  2. Pour in cold water and mix with a wooden spoon until the ingredients come together to form a rough dough. Shape the dough into a ball with your hands, wrap it in transparent food wrap, and refrigerate for 30 minutes.

  3. Wash and dry the apricots if needed. Remove the pits and cut them into thick slices. Place them in a larger bowl and mix with sugar and flour.

  4. Roll out the dough on a lightly floured surface into a larger circle, about 30 centimeters in diameter and half a centimeter thick. Using a rolling pin, transfer it to a baking tray lined with parchment paper. Spread apricot jam over the dough, leaving about 3 cm of the edge empty. Arrange the apricots over the jam-covered part of the dough, then fold the uncovered edge of the dough towards the center, partially covering the filling.

  5. Brush the folded edge of the dough with beaten egg or milk, then sprinkle almond slices over it. Place the baking tray with the galette in the refrigerator for 15 minutes before baking to allow the dough to cool and firm up.

  6. Bake the galette in an oven preheated to 220 degrees Celsius for about 20 minutes, then reduce the temperature to 190 degrees Celsius and bake for another 20 minutes. It is done when the apricots are completely softened and the dough turns golden brown. Let it rest for 10 minutes before serving to make it easier to cut into pieces. Serve warm or cold, with a scoop of vanilla ice cream or cold whipped cream.

Nutrition Information (Per 100g)

  • Calories: 240.09 kcal
  • Fat: 12.35 g
    • Saturated Fat: 6.51 g
  • Carbohydrates: 27.84 g
    • Sugars: 10.63 g
  • Protein: 3.59 g
  • Fiber: 1.8 g