Almond-Apricot Galette

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

  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 8

Ingredients

1
Pillsbury™ refrigerated pie crust, 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
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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