Apricot Galette Recipes

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APRICOT ALMOND GALETTE



Apricot Almond Galette image

This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit.

Provided by Ms. Munchie

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 8

Number Of Ingredients 7

10 small fresh apricots, pitted and quartered
⅓ cup white sugar
1 cup almond meal
½ cup confectioners' sugar
1 egg
1 (9 inch) refrigerated pie crust (such as Pillsbury®)
⅓ cup apricot jam, melted

Steps:

  • 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.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.6 g, Cholesterol 23.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 132.3 mg, Sugar 24.7 g

APRICOT GALETTE



Apricot Galette image

Categories     Food Processor     Dessert     Bake     Apricot     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 5

1/4 cup sliced almonds
1/4 cup confectioners' sugar
6 fresh apricots (preferably underripe and very tart)
half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar.
  • Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool.

APRICOT-AND-STRAWBERRY GALETTE



Apricot-and-Strawberry Galette image

A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h25m

Number Of Ingredients 19

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
2 teaspoons sugar
2 sticks cold unsalted butter, cut into cubes
1/3 to 1/2 cup ice water
1/3 cup blanched hazelnuts
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1 tablespoon unbleached all-purpose flour
1 large egg yolk (white reserved for brushing crust)
1 tablespoon hazelnut liqueur, such as Frangelico
1/2 teaspoon kosher salt
5 teaspoons unbleached all-purpose flour, plus more for dusting
12 ounces apricots, halved if small, or cut into 1/2-inch wedges (about 2 cups)
4 ounces strawberries, cut into 1/4-inch slices (3/4 cup)
1/3 cup sugar
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 large egg white (reserved from frangipane), beaten

Steps:

  • Pate Brisee:Pulse flour, salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pressed between fingertips. Add additional water if needed; do not overprocess. Transfer mixture to a piece of plastic wrap. Divide in two; knead once or twice. Form into two rectangular disks and wrap each in plastic. Refrigerate at least 1 hour and up to overnight.
  • Frangipane:Preheat oven to 375 degrees. Toast hazelnuts on a baking sheet, stirring once, until deep golden brown, about 12 minutes. Let cool completely, about 15 minutes; then grind in a food processor until fine. Add sugar, butter, flour, egg yolk, liqueur, and salt; process to combine. Frangipane can be made in advance and stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.
  • Fruit:On lightly floured parchment, roll 1 disk pate brisee into a 12-by-10-inch rectangle, about 1/8 inch thick (reserve remaining disk for another use). Transfer on parchment to a rimmed baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border. Stir together apricots, strawberries, sugar, flour, lemon juice, and salt. Arrange fruit mixture in a single layer over frangipane. Fold dough over fruit, leaving center uncovered. Brush crust with egg white, brushing under folds to help seal.
  • Bake until golden brown and bubbling in center, 50 minutes to 1 hour. Slide galette off of pan onto a wire rack. Serve slightly warm or room temperature. The galette is best eaten the day it's made, but can be stored, lightly tented with foil, for up to one day at room temperature.

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