Apricot Almond Galette
Preparation time is 30minutes
Cook time is 1hours 10minutes
Total time is 1hours 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
9 Ingredients
- 2 sheet frozen puff pastry, just thawed
- 1/2 cup plain flour
- 1 cup white sugar (save 1/2 cup for later)
- 100grams unsalted butter
- 1 punnet raspberries
- 4 free range eggs
- 50grams flaked almonds
- 1kilograms apricots
- 100grams almond kernels
Nutrition per serving
2420kJ
Protein
12.2grams
Sugars
37.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Join pastry sheets together by overlapping edges and pressing firmly to seal. Place in a 24cm (base measurement) fluted tart tin with removable base. Trim excess using a sharp knife. Place in the fridge to chill.
Step 2 of 5
Halve apricots, remove stones and discard. Place on a tray and sprinkle with sugar. Set aside for 30 minutes at room temperature.
Step 3 of 5
Blanch 100g almond kernals in boiling water and rub off skins. Rub in a tea towel to dry. Process almonds and extra sugar in a food processor until it forms a fine meal. Add flour, butter and eggs and process until smooth and creamy.
Step 4 of 5
Spread almond mixture into pastry shell. Arrange apricots, cut-side down, and raspberries over almond mixture and press down gently. Bake for 30 minutes. Scatter with flaked almonds and bake for a further 30 minutes or until golden.
Step 5 of 5
Cool for 10 minutes, cut into wedges and serve.
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