Apricot galette with lavender and vanilla

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 300 g Flour
  • 125 g soft butter
  • 1 TEASPOON Sugar
  • 1 package Vanillin sugar
  • 1/4 TEASPOON Salt
  • 1 TABLESPOON White wine vinegar
  • 600 g Apricots
  • 1/2 Vanilla pod
  • 250 g Apricot Jam
  • 2 TABLESPOONS Apricot brandy
  • 1 coated tablespoon dried, untreated lavender flowers (pharmacy)
  • 2 pinch(es) ground cardamom
  • 1 Egg yolk (size M)
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Knead flour, butter in flakes, sugar, vanilla sugar, salt, vinegar and 6 tablespoons of cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Press dough flat, wrap in foil and let rest for about 1 hour.

  2. 2

    Meanwhile wash the apricots, quarter them and remove stones. Cut the vanilla pod lengthwise and scrape out the pulp.

  3. 3

    Roll out the dough on a floured work surface until round (approx. 37 cm Ø). Cut out a circle (approx. 35 cm Ø). Place on a baking tray lined with baking paper. Spread the apricots on the dough, leaving a rim of about 5 cm wide.

  4. 4

    Wavy fold over the edge. Boil up apricot jam with schnapps, vanilla pod, vanilla pulp, lavender flowers and cardamom. Pour over the apricots. Mix egg yolk with 3 tbsp. water and brush the rim with it.

  5. 5

    Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for 30-40 minutes. Remove from oven and let cool on a cake rack. Then chill for 2-3 hours until the jam is firm.

  6. 6

    Semi-stiff whipped cream tastes good with it.

Nutrition Facts

KCAL
300 kcal
CARBS
43 g
FATS
11 g
PROTEINS
4 g