Almond-Apricot Galette

Follow just four steps to make a bakery-fancy dessert -- it's simply delicious!

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Servings 8

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( 51 ) Ratings

51 Ratings

5 Stars 13%

4 Stars 10%

3 Stars 11%

2 Stars 18%

1 Stars

Member Reviews ( 8 )

6bb0fd3e-fedf-46dc-863b-1e4fcc1b62c4

Bake-Off® Contest 44, 2010

Angelika Harder

Eagle River, Alaska

ingredients 11
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

1 1/2: cups Fisher® Chef’s Naturals® Natural Sliced Almonds

1/2: cup sugar

1: Land O Lakes® Egg

1: tablespoon whipping cream

1/2: cup Smucker's® Apricot Preserves

1: tablespoon lemon juice

1/2: to 1 teaspoon McCormick® Ground Ginger

1: tablespoon cornstarch

2: tablespoons LAND O LAKES® Unsalted or Salted Butter, melted

2: teaspoons sugar

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Directions

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 160mg; 160%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 2g 2% Sugars 24g 24% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

gaylepond

report Posted Mar. 9, 2011 10:32 AM

REALLY good - the whole family loved these. Will make again.

Carolanne396

report Posted Feb. 9, 2011 3:45 PM

I too would add almond extract to the mix. I also think I would save some of the almond-crumb mixture and sprinkle it on top. It was a yummy dessert!

smoresea

report Posted Feb. 5, 2011 11:36 PM

I had read dawnkalaj's review before I made it and was going to do what she suggested. I forgot and made it as the recipe stated (except I had peach on hand instead of apricot). I agree, the lemon was too strong, almond would have added to the flavor. I will make it again because it still was a great recipe!

dawnkalaj

report Posted Feb. 5, 2011 12:25 PM

This came out great...the only thing I did different was add a teaspoon of almond extract. Next time, I may decrease the lemon juice a bit. The tartness overpowers the sweetness just a tiny bit. A little less than a tbs of lemon juice would be perfect. YUM

MadMadamMim

report Posted Feb. 4, 2011 3:31 PM

I loved it, but made this with some added canned and drained peaches and added a few pecans to the almond mix. Yummy!