GAIL’s GALETTE (Gail Clyne)
Course
Sweets
Servings
6
Servings
6
Ingredients
350
G
puff pastry
rolled into a large thin rectangle and chilled
100
G
butter
100
G
sugar
2
eggs
100
G
ground almonds
14
G
fresh apricots
stoned and halved (tinned will also do)
Amaretto
optional
Instructions
Cream together the sugar, eggs, butter and almonds (and amaretto if using) and spread over the pastry base
Arrange the apricot halves on top and sprinkle over the almond flakes
Bake at 200 C for 25-30 minutes until pastry is golden.
Cool and dust with icing sugar to serve
Recipe Notes
Tinned apricots, well drained work too