Rosemary Galette with Dried Apricots Recipe
Delicious, crumbly shortcrust pie with a juicy flavorful filling. This is my impromptu. Bought rosemary for lamb legs, it was too much, so I decided to cook something sweet with this grass. It has long been interesting how it is-a combination of rosemary and sweet filling. It turned out very tasty, fragrant, exotic.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Dried apricots, raisins and orange zest pour wine and simmer until complete evaporation of the liquid.
  2. Then add the honey and punch a blender.
  3. For the basics, mix 125g of softened butter, 80g of flour, 45g of sugar, egg, 2-3 sprigs of rosemary (grind only needles), a pinch of salt. The finished dough is placed in the refrigerator for 30 minutes.
  4. For streusel, RUB with your fingers 30g flour, 45g sugar, 30g almonds (grind not very finely), 15g. softened butter.
  5. On the baking paper spread basis (just say that it is better to do it in the form, because during baking, the basis just flowed).
  6. On the basis of lay out the apricot filling.
  7. Fall asleep with strategem and bake in a preheated oven at 180 degrees for 20 minutes.
  8. Fall asleep with streusel and bake in a preheated oven at 180 degrees for 20 minutes.
  9. To Browning of streusel. Bon appetit.

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