Apricot gâteau Pithiviers

Name: Apricot gâteau Pithiviers
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Global
Ingredients: 100 grams butter, softened; 140 grams golden caster sugar; 1 egg yolk; 100 grams ground almonds; 1 Tbsp plain flour; 1 Tbsp Grand Marnier or Disaronno; 200 grams ripe apricots, stoned and thickly sliced; 500 grams pack of ready-made puff pastry (or 2x 375g packs ready-rolled Dorset pastry); 1 egg, beaten; 3 Tbsps apricot jam

Apricot gâteau Pithiviers requires approximately 1 hour and 5 minutes from start to finish. This side dish has 500 calories, 7g of protein, and 33g of fat per serving. This lacto ovo vegetarian recipe serves 10. A mixture of ground almonds, apricots, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, you might also like recipes such as Pithiviers, Frangipane-phyllo Pithiviers, and Pistachio & raspberry pithiviers.

Instructions

Beat the butter and sugar in a large bowl, then beat in the egg and egg yolk. Stir in the almonds, flour and liqueur, and mix well to a spreadable paste.

Ingredients you will need

Egg Yolk

Almonds

Liqueur

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Bowl

Roll out half the pastry and, using a sharp knife, cut out a circle approximately 25cm in diameter (use a dinner plate as a guide). It should be about the thickness of 2 x 1 coins.

Ingredients you will need

Roll

Equipment you will use

Knife

Roll out the remaining pastry and cut out another circle, slightly larger than the first. If youre using ready-rolled pastry, cut a circle from each sheet and freeze whats left.

Ingredients you will need

Roll

Place the smaller circle on a baking tray and top with half the almond filling, leaving a 2.5cm border round the edge.

Ingredients you will need

Almonds

Equipment you will use

Baking Pan

Spread the apricots over, then put the rest of the filling on top.

Ingredients you will need

Apricot

Spread

Brush the border with beaten egg and set the remaining pastry circle on top, pressing the edges firmly together.

Ingredients you will need

Egg

With the back of a knife, score lines round the outer edge of the pastry. Now press the back of the knife 1cm into the pastry edge at regular intervals to give a scalloped appearance.

Equipment you will use

Knife

Brush the top with more beaten egg and score curved lines radiating from the centre of the circle. Take care not to cut through the pastry. Chill for 20 mins. The tart can be made ahead and frozen at this point or kept in the fridge for 2 days.

Ingredients you will need

Egg

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Bake for 30-35 mins until puffed and golden. Leave to cool on a baking tray. To glaze, melt the jam in a small pan and pass through a sieve. Then brush over the pastry.

Ingredients you will need

Glaze

Jam