for 4 people
- 190 gram flour
- 115 grams of butter
- 50 grams of powdered sugar
- 60 ml. cold water
- 1/2 tea spoon salt
For the dough:
- 2 tablespoons starch
- 1 peach
- 8-10 apricots
- 2-3 tablespoons of powdered sugar
- 1 sweet spoon cinnamon
- 2-3 tablespoons egg mixture
- 1 meal spoon net nut
For domestic spending:
Two spoons of sugar will not make your tart so sweet. If the apricots are sour, you can increase the amount of sugar.
How is it prepared?
Add salt and sugar. Transfer the mixture to your robot.
In the robot, add this cold butter to your chewing squirrel.
Add water when the flour is yellow.
Turn for 10-15 seconds. Take the mixture to the surface you lightly shine. Form the roll without kneading, flatten and wrap the stretch film.
Relax for 15-20 minutes in the refrigerator.
In the meantime, start to heat the oven at 190 degrees.
Slice peaches and apricots. Add starch, cinnamon and sugar and mix.
Open the rested dough on oily paper you have lightly poured 4-5 mm thick.
Place the tart dough in the center of the fruit with a 2.5-3 cm gap left.
Fold the edges over the foliage. Apply the egg mixture to the edges. Sprinkle lightly powdered sugar on the whole tart, including the edges.
Sprinkle hazelnuts on the edges. Slide the galette onto the heated tray with greasy paper with the help of a flat support that you will place on top of your baking tray.
Bake for about 25-30 minutes until it is red. Once in a while turn the galette to make equal cooking.
After 10 minutes you can remove the greasy paper from the bottom. Take the same amount of flour and cook the inside thoroughly and consume it with care.
You can also serve it with powdered sugar on it.