A small apricot tart, according to the famous Israeli blogger. @keren_agam
For this recipe, you need very ripe apricots; it's important, otherwise your galette will be too tart. I also used my own pie crust recipe because it's my favorite and, above all, it's foolproof.
This is a dessert that everyone at my house loved. It's quick and delicious; try it, you'll love it.
For the apricots:
Place about ten pitted and halved apricots in a bowl with 30g of sugar to macerate.
For the almond cream:
▪︎100g of ground almonds
▪︎100g of icing sugar
▪︎100g of softened butter (or margarine)
▪︎1 sachet of vanilla sugar
▪︎1 egg
▪︎1 tbsp crushed pistachios for decoration
Whisk together all the ingredients, starting with the butter and sugar, then the egg and the remaining ingredients. You should obtain a smooth cream.
For the galette batter:
▪︎200g of flour
▪︎50g of almond flour + 30g to sprinkle on the pastry base
▪︎90g of icing sugar
▪︎1 egg
▪︎125g of butter or margarine
▪︎1 pinch of salt
Place all the pastry ingredients in the bowl of a food processor and mix. Let the dough rest in the refrigerator for one hour, then roll it out into a circle. Sprinkle the almond flour on the bottom to prevent the fruit from making the pastry soggy, then add the almond cream and a small apricot in the center. Gently fold over the edges. Add walnuts or pistachios around the edge if desired!
For the egg wash: mix an egg yolk with 1 tablespoon of heavy cream, then brush the edges of the pastry with the mixture. Sprinkle with brown sugar or use a neutral glaze that has been warmed in the microwave.
Bake in a preheated oven at 180 degrees for 45 minutes.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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