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
