Almond and Apricot Galette

For the summer is this galette very suitable, it is juicy and very delicious.

For the pastry:
- 220g spelt flour
- 2 tsp ground cinnamon
- 60g unrefined sugar
- 130g softened butter
- 1 yolk
- 1 tbsp water

For the almond filling:
- 120g almonds
- 2 tbsp sugar
- 2 tbsp butter
- 1/2 tsp cornstarch
- 1/2 egg (the other half we will need to brush the galette before baking)
- 1 tsp vanilla extract

For the top:
- 700g cut apricots
- 3 tbsp unrefined sugar
- 1/2 egg

All the ingredients for the pastry mix together until they are finely combined and set in the fridge for about 30 minutes.

For the almond filling put the all ingredients into the food processor and chop everything into the smooth paste.

Put cut apricots into the bowl and sprinkle them with sugar.

Preheat the oven to 200C/400F.

Cover the baking sheet with parchment and put the pastry on it. Roll it out on the parchment to the all sides. Once the pastry is rolled out, put the almond filling on the top and spread it over the pastry, but not completely to the sides, let there edges.

Spread the apricots on the almond filling and carefully bend the edges inwards.

Brush the galette with the rest of the egg and bake for 30 minutes.

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