Apricot, Cherry and Almond Galette
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1dessert galette pastry (½ recipe)
- 6ounces cherries, pitted and cut in half
- 1pound apricots, pitted and halved or quartered, depending on the size
- 30grams (3 tablespoons) slivered almonds
- ½teaspoon almond extract
- 3tablespoons raw brown sugar
- 25grams (¼ cup) almond powder
- ¼teaspoon cinnamon
- 1egg beaten with 1 teaspoon milk, for egg wash
Nutritional analysis per serving (8 servings)
127 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 3 grams protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it’s cold. You want it just soft enough so that you can manipulate it.
- Step 2
Combine the cherries, apricots, slivered almonds, almond extract and 2 tablespoons of the sugar in a large bowl and gently toss together.
- Step 3
Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Step 4
Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and ¼ teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.
- Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.
Private Notes
Comments
How about a link to your dessert galette pastry recipe. Thanks.
They are not the same. Almond powder is like almond meal: whole nuts (skin and all) ground down to a powder; whereas almond flour is more processed: the almonds are blanched, the skin is removed, and they ground down to a very fine powder to make flour.
Lee, Scroll up to see the article link referenced just below the author's opening comments. If you go to the article you'll find the galette dough recipe.
Tried this yesterday, using red plums in place of apricots. Tasty, but that pastry recipe was not a success. With the whole wheat + almond flour (BRM brand - I would call it a "meal"), it's very dense, and did not rise well. I'll give the pastry another try, minus almond flour. Otherwise, we really liked this - less sugar and less rich dough let the fruit shine.
Substituted blueberries for the cherries.
Made with crust from Melissa Clark’s all fruit galette (no yeast). Mixed 1Tbsp. cornstarch with fruit. Went heavy on fruit. Sprinkled almond flour on crust. Baked at 400 for 40-45 min. Excellent.
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