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Almond-Apricot Galette Recipe

   
 

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     Almond-Apricot Galette

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   20 minutes

Ingredients
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 1/2 cups Fisher® Chef’s Naturals® Natural Sliced Almonds
1/2 cup sugar
1 EGGLAND’S BEST egg
1 tablespoon whipping cream
1/2 cup Smucker's® Apricot Preserves
1 tablespoon lemon juice
1/2 to 1 teaspoon ground ginger
1 tablespoon cornstarch
 
2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
2 teaspoons sugar

Instructions
Heat oven to 400°F. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
In food processor or blender, place almonds and 1/2 cup sugar. Cover; process with on-and-off pulses until almonds are very finely chopped. Add egg and cream. Cover; process until thick paste forms. Spread in bottom of pie crust. Wipe out processor.
In food processor, place preserves, lemon juice, ginger and cornstarch. Cover; process with on-and-off pulses until smooth. Spread evenly over almond mixture.
Fold edge of crust over filling, pleating crust as necessary. Brush butter on crust; sprinkle with 2 teaspoons sugar. Bake 20 to 30 minutes or until crust is golden brown. Cool 30 minutes. Serve warm or cool.
Serving Suggestions
Nutrition Info- Calories 360; Total Fat 19g (Sat Fat 5g); Cholesterol 35mg; Sodium 160mg; Total Carbs 44g (Dietary Fiber 2g, Sugars 24g); Protein 4g


Originally Submitted
4/10/2010





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