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Apricot Galette with Elderflower Whip!
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Add your dry ingredients to a food processor; AP flour, salt, & sugar
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Pulse. Add cold butter cubes, one at a time. Pulse to combine. Mix in cold water & sourdough scrap
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Dump the dough & bring together gently. Divide into two parts & wrap in plastic. Chill for 1 hour
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Slice 1 cup of dried apricots & rehydrate in sugar syrup; sugar, water, elderflower liquor, boiled
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Let sit for 30 min & drain, reserving the extra sugar syrup
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Slice 6 apricots
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Add to a large bowl with the dried apricots, cornstarch, & lemon juice
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Add 1/2 cup of sugar & mix
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In a small bowl, mix AP flour, almond flour, & sugar
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Roll your chilled dough in a rough circle 1/8 inch thick, on parchment paper
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Preheat your oven to 400F. Spread the almond flour mix in the center of the dough
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Pour the apricots on top & spread slightly. Leave 2 inches of dough plain around the edges
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Gently fold & pinch the dough into the center. Brush with an egg wash & sprinkle with sugar
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Transfer to a cookie sheet & bake 1 hour. Boil the leftover sugar syrup & glaze the fruit
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Whip heavy cream with equal amounts of sugar & St~Germain Elderflower Liquor. Garnish on top
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Find the full recipe on my website! Cheers!
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Jessie-Sierra
A New England Cooking & Home Entertaining blogger. Enjoys Copious Amounts of Good Coffee and Cake.
To learn more about this Jumprope:
https://straighttothehipsbaby.com/2020/07/07/apricot-galette-with-elderflower-whipped-cream/
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