Apricot Galette with Elderflower Whip!
Add your dry ingredients to a food processor; AP flour, salt, & sugar
1
Pulse. Add cold butter cubes, one at a time. Pulse to combine. Mix in cold water & sourdough scrap
2
Dump the dough & bring together gently. Divide into two parts & wrap in plastic. Chill for 1 hour
3
Slice 1 cup of dried apricots & rehydrate in sugar syrup; sugar, water, elderflower liquor, boiled
4
Let sit for 30 min & drain, reserving the extra sugar syrup
5
Slice 6 apricots
6
Add to a large bowl with the dried apricots, cornstarch, & lemon juice
7
Add 1/2 cup of sugar & mix
8
In a small bowl, mix AP flour, almond flour, & sugar
9
Roll your chilled dough in a rough circle 1/8 inch thick, on parchment paper
10
Preheat your oven to 400F. Spread the almond flour mix in the center of the dough
11
Pour the apricots on top & spread slightly. Leave 2 inches of dough plain around the edges
12
Gently fold & pinch the dough into the center. Brush with an egg wash & sprinkle with sugar
13
Transfer to a cookie sheet & bake 1 hour. Boil the leftover sugar syrup & glaze the fruit
14
Whip heavy cream with equal amounts of sugar & St~Germain Elderflower Liquor. Garnish on top
15
Find the full recipe on my website! Cheers!
16