Apricot Galettes With Amaretto Recipe


  •     flaky pastry made with 175g plain flour and
  • 110 gm butter (qv flaky pastry)
  •     eadytoeat dry apricots
  •     Lspoons amareuo liqueur
  •     rhole blanched almonds toasted cut into slivers (optional)
  •     aped tsp. demerara sugar
  •     to serve:
  • 1 x little icing sugar sieved
  • 200 ml crime fraiche
  • 2 x 30 x 25.5cm solid baking sheets lightly greased
  • 10 x cm pastry cutter.


Make The Pastry (qv) And Refrigeratefor 30 Min In The Fridge. Roll The Pastry Out On A Lightly Floured Surface To 3mm Cut Out Six 10cm Discs And Place These On The Baking Sheets.…

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