By Vidushi Singh
The sweet almond cream and buttery pie crust go perfectly with the sour apricots. The ideal summer dessert is this tasty delight served with ice cream.
½ cup almonds ⅓ cup sugar 1 large egg 4 tablespoons unsalted butter ½ teaspoon almond extract ½ teaspoon vanilla extract Pinch of salt 1 tablespoon Flour 1 package frozen puff pastry 12 apricots
First preheat oven to 425°. In mixer add almonds and ½ cup ground them. Now add egg mix well.
Add butter, almond extract, vanilla extract, salt, and I tbsp flour pulse until almond cream is smooth.
Take package of pastry that has 2 sheets, stack and roll out to a ¼"-⅓"-thick rectangle. Transfer to a parchment lined baking sheet. Fold over edges of pastry to make a ½" border around sides.
Spread almond cream over pastry, staying inside borders. Now chill the apricots and top with almond. Garnish with sugar.
Bake galette until pastry is golden brown & apricots are softened. Garnish will almonds and sugar serve and enjoy this delicacy.