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:
covered percent of daily need
