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Almond-Apricot Galette

Almond-Apricot Galette
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8
Follow just four steps to make a bakery-fancy dessert -- it's simply delicious!
April 19, 2018

Ingredients

  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 1/2 cups natural sliced almonds
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon whipping cream
  • 1/2 cup apricot preserves
  • 1 tablespoon lemon juice
  • 1/2 to 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted or salted butter, melted
  • 2 teaspoons sugar

Steps

  • 1
    Heat oven to 400°F. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
  • 2
    In food processor or blender, place almonds and 1/2 cup sugar. Cover; process with on-and-off pulses until almonds are very finely chopped. Add egg and cream. Cover; process until thick paste forms. Spread in bottom of pie crust. Wipe out processor.
  • 3
    In food processor, place preserves, lemon juice, ginger and cornstarch. Cover; process with on-and-off pulses until smooth. Spread evenly over almond mixture.
  • 4
    Fold edge of crust over filling, pleating crust as necessary. Brush butter on crust; sprinkle with 2 teaspoons sugar. Bake 20 to 30 minutes or until crust is golden brown. Cool 30 minutes. Serve warm or cool.

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Nutrition Facts

Serving Size: 8 servings
Calories
360
Total Fat
19g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
35mg
Sodium
160mg
Total Carbs
44g
Dietary Fiber
2g
Sugars
24g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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