Apricot almond galette

Apricot almond galette – flakey buttery crust, almond frangipane filling, and jammy sweet apricot on top complete this rustic summer galette.

1 cup wholewheat flour
4 oz (1 stick) salted Irish butter
2 Tbs coconut/brown sugar
pinch of cinnamon
3-4 Tbs ice cold water
2-3 Tbs of sliced almonds for the crust
2 Tbs course sugar for the crust
1 egg (for brushing the crust)
⅔ cup toasted almonds, ground finely
2 Tbs raw honey
2 Tbs butter
1 egg
¼ tsp almond extract
1 tsp vanilla extract
5-6 apricots

View the full recipe at Viktoria’s Table →