Apricot Galette - Desserts: All - New York Magazine


2 cups unbleached all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
12 tablespoons (1 and 1/2 sticks) unsalted butter, chilled, cut into 1/2inch pieces

1 tablespoon ground almonds
1 tablespoon flour
1/4 cup plus 3 tablespoons sugar
1 tablespoon amaretti, pulverized
10 ounces galette dough, rolled into a 14-inch circle and chilled
1 and 1/2 pounds ripe apricots
1 tablespoon unsalted butter, melted
Apricot jam (optional)


We Love The Pâtisserie-window Looks Of The Rustic Galette With Jacques Pépin's "crunch Tart" Dough And A Mix Of Crushed Almonds And Amaretti That Alice Waters And Her Cooks Call "moondust."

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