Almond-Apricot Galette

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

Bake-Off® Contest 44, 2010

Eagle River, Alaska

Pillsbury™ refrigerated pie crust, softened as directed on box

1 1/2

cups natural sliced almonds

1/2

cup sugar

egg

tablespoon whipping cream

1/2

cup apricot preserves

tablespoon lemon juice

1/2

to 1 teaspoon ground ginger

tablespoon cornstarch

tablespoons unsalted or salted butter, melted

teaspoons sugar

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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.