Sunday, May 25, 2014

Apricot Galette with Almonds

I spent my Saturday exploring Biltmore House, downtown Asheville, NC, and driving on the Blue Ridge Parkway. It was an absolutely gorgeous setting and an amazing day to just walk around and enjoy the scenery. I also got to spend this time with an amazing man who has recently come into my life.

Is a 3rd date too early to be ready to marry somebody? He's just that perfect.

It's hard to top a romantic, peaceful day spent with great company, but this Apricot Galette comes close.

Apricot Galette
serves 4

favorite single crust pie crust recipe
10-14 apricots, cleaned, pitted, sliced
1 tbsp. lemon juice
2 tbsp. sugar (more or less depending on sweetness of fruit)
2 tbsp. unsalted butter, cut into pieces
1/4 c almond slices
1 egg white + 1 tsp. water

Preheat oven to 400. Line a baking sheet with parchment paper. 

Prepare your favorite pie crust recipe (I add 1 tbsp. sugar to mine for a sweeter crust). Roll out into a circle, about 1/8 inch thick and 12 inches in diameter. Place crust on baking sheet lined with parchment paper.

Toss fruit, sugar, and lemon juice together in a bowl. Arrange fruit in the center of the crust. Arrange butter around on top of the fruit. Gently fold up sides of crust around apricots. Brush edges with egg wash. Sprinkle almonds over the galette. Bake at 400 for 30-45 minutes, until fruit is bubbling and softened. 

Allow to cool down before serving. Serve warm or room temperature with whipped cream or ice cream. 

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