Apricot Galette -

Apricot Galette

Ingredients

FOR THE BASE:

1 (¼ oz/7 g/2¼ tsp) envelope active dry yeast
2 tbsp (30 ml) sugar
¼ cup (50 ml) lukewarm milk
¾ cup (175 ml/75 g) pastry flour
1 tbsp (15 ml) soft butter
Pinch cinnamon
Pinch salt

FOR THE TOPPING:

6 apricots
⅓ cup (75 ml) buttermilk
2 tbsp (30 ml) sugar
2 tbsp (30 ml/30 g) cream
1 tbsp (15 ml) cornstarch

Details

Serves: 10

Method

Sprinkle yeast into milk and let stand for 10 minutes, or until frothy. Combine with the sugar, flour, butter, cinnamon and salt. Knead until smooth. Leave to rise, covered, in a warm place for 30 minutes.

Grease an 8 inch (20 cm) springform pan. Knead the dough again, roll out to fit, and line the pan with the dough, cre­ating an edge along the sides. Quarter and pit the apricots and arrange on the dough.

Preheat the oven to 350^°F (180°C). Combine the sugar, buttermilk, cream and corn­starch, and pour over the apricots. Bake for 1 hour. Cut into 10 wedges and serve.

TIP:- You can use the same amount of peaches instead of the apricots.

Per serving:- approx. 67 calories 2 g protein, 2 g fat, 11 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods