Ingredients
8
8 servings
- •10 small fresh apricots, pitted and quartered
- •⅓ cup white sugar
- •1 cup almond meal
- •½ cup confectioners' sugar
- •1 egg
- •1 (9 inch) refrigerated pie crust (such as Pillsbury®)
- •⅓ cup apricot jam, melted
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
- Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
- Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.
Nutritional Facts
Per 8 servings
- Calories: 290
- Carbohydrate: 43g
- Fat: 11g
- Fiber: 2g
- Protein: 8g
- Sugar: 25g
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