Apricot Frangipane Galette

Apricot Frangipane Galette is a lacto ovo vegetarian main course. This recipe makes 1 servings with 1431 calories, 35g of protein, and 80g of fat each. For $3.68 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. Many people made this recipe, and 121 would say it hit the spot. A mixture of egg, butter, ice water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Joanne Eats Well with Others. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is outstanding. Rhubarb & Orange Frangipane Galette, Maple Cherry Galette with Candied Ginger Frangipane, and Black Cherry and Raspberry Galette with Walnut Frangipane and Ginger are very similar to this recipe.

Servings: 1

 

Ingredients:

1 cup plus 1 tbsp all purpose flour

1/2 tsp almond extract

1/2 cup almond meal

10 oz apricots, pitted and quartered

4 tbsp butter, room temperature

1 egg, separated

2 tbsp ice water

1/4 tsp kosher salt

1/2 tsp lemon juice

1 tbsp sugar

Equipment:

stand mixer

bowl

baking paper

baking sheet

plastic wrap

mixing bowl

oven

whisk

Cooking instruction summary:

First make the crust. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, almond meal, salt, sugar and cold butter on low speed until it starts to get clumpy, about a minute. Add in the almond extract and ice water. Mix until the dough comes together, about 1-2 minutes. Transfer to a sheet of plastic wrap and flatten into a disc. Wrap tightly and refrigerate for at least 1 hour.Meanwhile, make the filling. For the frangipane, using the same mixing bowl, beat together the almond meal, sugar, butter, egg yolk, almond extract and salt until smooth, about 1 minute. Refrigerate until ready to make the galette.Line a baking sheet with parchment paper. Toss the apricots with the sugar and lemon juice.On a floured surface, roll out the dough to an 11-inch circle. Transfer to the baking sheet and spread the frangipane over it, leaving a 1-inch border. Scatter the apricots over the frangipane, along with any juices. Fold the pastry overhang into the center, pleating as you go, leaving a circle of fruit exposed in the center. Freeze for 20 minutes.Heat oven to 450F. Whisk the reserved egg white until foamy. Brush it on the pastry. Bake the galette for 25-30 minutes or until the pastry is golden brown and the frangipane is set. Allow to cool to room temperature before serving.

 

Step by step:


1. First make the crust. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, almond meal, salt, sugar and cold butter on low speed until it starts to get clumpy, about a minute.

2. Add in the almond extract and ice water.

3. Mix until the dough comes together, about 1-2 minutes.

4. Transfer to a sheet of plastic wrap and flatten into a disc. Wrap tightly and refrigerate for at least 1 hour.Meanwhile, make the filling. For the frangipane, using the same mixing bowl, beat together the almond meal, sugar, butter, egg yolk, almond extract and salt until smooth, about 1 minute. Refrigerate until ready to make the galette.Line a baking sheet with parchment paper. Toss the apricots with the sugar and lemon juice.On a floured surface, roll out the dough to an 11-inch circle.

5. Transfer to the baking sheet and spread the frangipane over it, leaving a 1-inch border. Scatter the apricots over the frangipane, along with any juices. Fold the pastry overhang into the center, pleating as you go, leaving a circle of fruit exposed in the center. Freeze for 20 minutes.

6. Heat oven to 450F.

7. Whisk the reserved egg white until foamy.

8. Brush it on the pastry.

9. Bake the galette for 25-30 minutes or until the pastry is golden brown and the frangipane is set. Allow to cool to room temperature before serving.


Nutrition Information:

Quickview
1430k Calories
34g Protein
80g Total Fat
151g Carbs
25% Health Score
Limit These
Calories
1430k
72%

Fat
80g
124%

  Saturated Fat
32g
205%

Carbohydrates
151g
51%

  Sugar
40g
46%

Cholesterol
285mg
95%

Sodium
1056mg
46%

Alcohol
0.72g
4%

Get Enough Of These
Protein
34g
70%

Vitamin A
7117IU
142%

Selenium
56µg
81%

Vitamin B1
1mg
73%

Folate
277µg
69%

Fiber
14g
60%

Vitamin B2
0.96mg
56%

Iron
9mg
55%

Manganese
1mg
55%

Vitamin B3
9mg
46%

Vitamin C
29mg
36%

Phosphorus
301mg
30%

Vitamin E
4mg
29%

Potassium
948mg
27%

Copper
0.44mg
22%

Calcium
213mg
21%

Vitamin B5
1mg
20%

Magnesium
62mg
16%

Vitamin B6
0.29mg
14%

Zinc
2mg
14%

Vitamin K
13µg
13%

Vitamin D
1µg
12%

Vitamin B12
0.49µg
8%

covered percent of daily need
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