- 10 small fresh apricots, pitted and quartered
- 1/3 cup white sugar
- 1 cup almond meal
- 1/2 cup confectioners' sugar
- 1 egg
- 1 (9 inch) refrigerated pie crust (such as Pillsbury®)
- 1/3 cup apricot jam, melted
- 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.
03/31/2018
recipepes.com
Apricot Almond Galette, recipe
PT15M
PT1H
5
455 calories
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