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Galette with frangipane and apricots

Author Lina
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Ingredients

Dough
  • 200 g Wheat flour
  • 140 g Butter (necessarily cold, cut into cubes)
  • 1 Egg yolk (not necessarily, I have also made it without the yolk, it turns out perfectly)
  • 3-4 tbsp Ice water (drop a few ice cubes into a glass of water)
  • 1 pinch Salt
  • 1-2 tbsp Sugar (add only when making sweet galette; do not use sugar for salty galette)
Stuffing
  • 60 g soft butter
  • 60 g sugar
  • 60 g almond flour
  • 1 egg
  • 6-8 To the top fresh apricots (halved) and some almond flakes

Instructions

Dough

  1. Grinding: Add flour, salt, sugar (if you are making a sweet galette), cold butter cubes and egg yolk to the bowl of a food processor. Mix everything with a few pulsating strokes until you get a smooth crumb.
  2. Adding water: Add ice water one tablespoon at a time, stirring briefly each time in pulsating mode. The dough should start to stick together.
  3. Aging: Shape the dough into a ball, wrap in cling film and place in the fridge for 30 minutes to harden the butter and mature the dough.

Stuffing and baking

  1. Beat the butter with sugar, beat in the egg and mix in the almond flour until smooth.
  2. Spread the frangipane cream over the rolled pastry.
  3. Arrange the apricot halves, fold the edges, sprinkle with almond flakes.
  4. Bake in the oven at 180 °C for about 40 minutes, until the cream sets and the dough is browned.