A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 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 almond cream is smooth.
- Roll out pastry on a lightly floured surface just to smooth out any creases.
- If you're using a package of pastry that has 2 sheets, stack and roll out to a 1/4"-1/8"-thick rectangle.
- If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"-1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick 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 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.
- Bake galette until pastry is golden brown and puffed, 15-20 minutes. Reduce oven temperature to 325°F 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.
- Do Ahead:
- Almond cream can be made 3 days ahead. Cover and chill.
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Moiz Bhatti
[email protected]The crust on my galette was a bit too dry. I think I should have added more butter.
Danylo Tsymbal
[email protected]This galette is a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
Yuna Henk
[email protected]I used a store-bought pie crust to save time. The galette still turned out great.
Ggoonya Television
[email protected]I'm not a big fan of almonds, so I omitted them from the recipe. The galette was still delicious.
Jade Coates
[email protected]This galette is a great way to use up ripe apricots. I had a bunch of apricots that were starting to go bad, and this recipe was the perfect way to use them up.
Emmanuel Ezekiel
[email protected]I added a scoop of vanilla ice cream to my slice of galette. It was the perfect finishing touch.
Rachael Kopp
[email protected]I made this galette gluten-free by using a gluten-free flour blend. It turned out great!
Chiamaka nwachukwu
[email protected]This galette is a bit time-consuming to make, but it's definitely worth the effort. The end result is a stunning and delicious dessert.
Lazy Panda
[email protected]I've never been a fan of apricots, but this galette changed my mind. The combination of apricots and almonds is divine.
Sulemanpak Sabasulee
[email protected]This galette is so beautiful and delicious. I'm so glad I found this recipe.
Freddie Gingerich
[email protected]I made this galette for a brunch party and it was a huge success! Everyone loved it. The crust was especially delicious.
Damilare Charles
[email protected]This was my first time making a galette and it turned out great! The instructions were clear and easy to follow. I used fresh apricots from my backyard and they were perfect in this recipe.
Mantber Alberta
[email protected]I've made this galette several times now and it's always a hit. The filling is so flavorful and the crust is perfectly flaky. I love that it's a relatively easy recipe to follow, even for beginner bakers.
Irfan khan
[email protected]This apricot and almond galette was a delightful treat! The flaky crust paired perfectly with the sweet and tangy apricot filling, and the almond slivers added a nice crunchy texture. It was easy to make and looked impressive when I served it to my g