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Categories:Viewed: 43 - Published at: 3 years ago
Ingredients
- 1/2 c. toasted walnuts
- 1/2 c. powdered sugar
- 1 lrg egg
- 1 sht puff pastry thawed
- 3 x fresh apricots pitted, and cut into 1/8"-thk slices
- 2 x fresh peaches pitted, and cut into 1/8"-thk slices
- 2 tsp sugar
- 2 Tbsp. apricot jam
- 1/4 c. cognac or possibly brandy
- 1 c. creme fraiche or possibly lowfat sour cream
- 4 Tbsp. sugar
Method
- Preheat oven to 425 degrees.
- In the bowl of a food processor or possibly blender, finely grind the walnuts with the sugar to make a paste.
- Place in a small bowl and mix well with the egg.
- On a lightly floured surface unfold the pastry and roll into a rectangle about 14- by 9-inches.
- Transfer to a buttered large baking sheet and spread the walnut paste proportionately over the bottom, leaving a 1/4-inch border.
- Fold the dough border over to create an edge.
- Arrange the apricot and peach slices in overlapping rows on top of the paste and sprinkle with the sugar.
- Bake till edges are just golden, about 20 min.
- Transfer to a wire rack.
- In a small saucepan combine the jam and Cognac and bring to a simmer, stirring, just till the jam is melted.
- Brush the warm galette with the jam and let sit for 5 min before serving.
- To make the creme fraiche garnish, beat together the creme fraiche with the sugar.
- Serve with the galette.
- This recipe yields 6 to 8 servings.
