Apricot Frangipane Mini Galette

I am obsessed with stone fruits these days. Nothing comes to my mind, except playing around with these cuties and churning out a good recipe. I want to make them all. The short time for which stone fruits are available makes me more tempted to try out recipes using them. I don't want to whine for the entire year for not milking the opportunity. And as I told you before, I was prepared this year. I researched on what all I have to make and so one after the other, my oven is producing delicious desserts. This time it is an Apricot frangipane galette. The combination of flaky crust, almond franipane and tart apricots was a hit with all who tasted it. I enjoyed my share with a dollop of vanilla ice cream . So here is the recipe.

All you need is

For the crust

All purpose flour - 175 gm
Salt - 1\4 tsp
Sugar - 2 tbsp
Unsalted butter - 125 gm ( cut into 1 inch cubes and refrigerated )
Ice cold water - 1\8 -1\4 cup

For the Frangipane filling

Almonds - 1\2 cup
Sugar - 3 tbsp
Egg - 1
Vanilla extract - 1\2 tsp
All purpose flour - 1 tbsp
Unsalted butter - 2 tbsp

For topping

Apricots - 6-8 ( cut into slices )

Method of preparation

For the dough

In the jar of your food processor, add all purpose flour, salt and sugar
Add the butter and blend till flour resembles a course mixture like bread crumbs
Some butter pieces can be big as the size of peas
Take out the mixture on the working surface
Add cold water, one tbsp at a time and make a dough
Do not add excess water
The dough should just come together
Do not over work the dough as the heat from your hands will melt the butter
Wrap the dough in a cling wrap and refrigerate for 1 hour

For the Frangipane filling

Blend all the ingredients in a blender to make a smooth paste.

Assembling the Galette

Pre heat the oven to 190 degree C
Line a baking tray with parchment paper
Divide the dough in 5 equal parts
Dust the working surface and roll the dough to approximately 6 inches
Keep a tablespoon of frangipane filling in the center of the dough and spread it a little bit
Arrange apricot slices on top
Fold the sides of the dough towards inside
Transfer the galette in the baking tray
Make all the galette in the same manner
Bake for 35-40 minutes, until the crust is slightly browned
Remove from the oven
Let them cool for some time
Dust with powdered sugar
Serve warm
They taste awesome with a scoop of ice cream

Blueberry Streusel Muffin

As promised here is yet another baked goodie from my oven. Blueberries have made a very short appearance in the shelves of my grocery store and the price is sky high. I somehow convinced myself to buy a pint and make these muffins. Soft and moist and blueberry in every bite, these muffins are pure bliss. If you don't have access to blueberries, just go ahead and make these without them or add any other fruit of your choice. Here is the recipe.

All you need is ( makes 18-20 muffins )

For the muffins

All purpose flour - 2 cups
Baking powder - 1 and 1\2 tsp
Baking soda - 1\4 tsp
Salt - 1\4 tsp
Unsalted butter - 115 gm
Sugar - 1 cup
Eggs - 2
Vanilla extract - 1 tsp
Yogurt - 1 cup
Blueberries - 2 cups

For the streusel topping

Sugar - 4 tbsp
All purpose flour - 1 tbsp
Olive oil - 2 tsp

Method of preparation

For the streusel topping

Mix all the ingredients and keep aside

For the muffins

Pre heat the oven to 180 degree C
Line a muffin tin with paper liners
Mix flour, baking powder, baking soda and salt in a bowl
Add sugar and butter in a bowl and whisk till light and fluffy
Add eggs, one at a time and mix well
Add yogurt and vanilla extract and mix well
Add the flour and whisk till just combined
Fold in the blueberries
Pour the batter in the muffin cups, till 1\3 rd full
Sprinkle the streusel topping evenly on top
Bake for 20-25 minutes till a tooth pick comes out clean
Remove from the oven and cool for 5 minutes in the pan
Remove from the pan and cool on a wire rack