Apricot Galettes with Amaretto
Galettes are very thin discs of flaky pastry which have no sides, the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet. There's no limit to what you can put on top of them (see related recipes below) and you can serve them for a light lunch, as a first course, on a picnic or for a dessert. I often freeze the pastry circles raw, interleaved with foil or greaseproof paper, ready for an impromptu meal any time at all.
Dried apricots are great for this in the winter, but in summer it's also good with fresh apricots, in which case you'll need the same quantity of small apricots, halved and stoned.
|27 ready-to-eat dried apricots or fresh apricots|
|6 teaspoons amaretto liqueur|
|Quick Flaky Pastry (see related recipe below) using 110g butter, 175g plain flour, pinch salt, a little cold water|
|a little flour for dusting|
|18 whole blanched almonds, toasted and cut into slivers (optional)|
|6 heaped teaspoons demerara sugar|
|a little icing sugar, sieved|
|7 fl oz (200 ml) crème fraîche|
|Need help with conversions?|
|You will also need two 30 x 25.5 cm solid baking sheets, lightly greased, and a 10 cm plain pastry cutter.|
This recipe comes from How to Cook Book One
Make the pastry and chill for 30 minutes in the fridge. Then roll the pastry out on a lightly floured surface to 3 mm, cut out six 10 cm discs and place these on the baking sheets.
Meanwhile, pre-heat the oven to gas mark 7, 425°F (220°C).
Now cut the apricots in half, and if you are using fresh ones, remove the stone, then place 9 apricot halves on each round of pastry, topped by a few almond slivers (if using).
Sprinkle a teaspoon of amaretto over each one, then sprinkle them all with the demerara sugar.
Bake for 10-12 minutes in the oven, one tray on the highest shelf, the other on the next one down, until the pastry is crisp and brown and the apricots have browned and caramelised a little at the edges, swapping the baking sheets over halfway through.
Serve straight from the oven, sprinkled with icing sugar and the chilled crème fraîche, or leave to cool.
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Delia's Quick Flaky Pastry is as light as a feather and perfect for Sausage Rolls, Eccles Cakes and Salmon en Croute
This galette recipe calls for lovely ripe red tomatoes for colour, and the preferred cheese in our house is Crottin de Chavignol, but any firm goats' cheese will do.
This is a very Greek combination where, authentically, the filling gets wrapped in pastry parcels, this version, though, has less pastry and is much prettier to look at.
If you can get mi-cuit plums, the lovely squashy half-dried Agen prunes from France, so much the better. If not, then pitted dried Agen prunes will be fine.
Exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.
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