Almond Apricot Puff Pastry

Do you guys shop at chain markets, farmers markets, or grow your own food? Lately I’ve been thinking a lot about the food that I’m putting into my body. I didn’t realize how much processed food I was actually consuming on a day to day basis. I’m working towards cutting that out and moving more towards buying organic groceries. I live in a community saturated with Asian supermarkets that sell their fruits and vegetables for little to nothing compared to the American stores around me. I’ve always wondered why their prices were so much lower and whether or not non-organic foods are bad for us. Though I don’t know much about it, (if you’d like to spread some knowledge, be my guest) it is forever in the back of my mind.

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I wish that there were more farmers markets in this area, but sadly there isn’t, so I’m subjected to getting my food supply from American markets. Not that I should complain because we get almost every fruit and vegetable all year round, but what I can tell you is that the taste of our fruits & veggies have changed. People say that there is no difference between eating something that has been genetically modified & sprayed/grown with pesticides versus something organic, but to me, the taste is outstandingly different. For example; these apricots were organic and had a lovely flavor. They were mostly sour and tart, but some had a sweetness that covered your tastebuds that left you wanting more. When I buy non-organic fruits, each and every one tastes the same. They all look the same too. Plus, the sweetness of those fruits, to me, actually tastes fake. It’s as if someone pumped sugar into my fruit and the true flavor of the fruit is replaced with overwhelming sweetness. I guess you can say that I’d rather get a couple sour ones that actually tastes like the fruit itself, than have mouthfuls of sugary juice.

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This recipe calls for frozen puff pastry (well because it makes it so much easier), but you can opt out and make your own. I’m working on making my own as well and hope to share a how-to /recipe for it soon! Stick around to see how it goes as I slowly cut processed foods out of life & the upcoming recipes that I’ll be creating! Till then, enjoy this galette!

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ALMOND APRICOT PUFF PASTRY RECIPE

INGREDIENTS

for the almond cream

  • 1/2 cup almonds
  • 1/3 cup sugar + more for sprinkling
  • 1 large egg
  • 4 tbsp. unsalted butter
  • 1 tsp. vanilla extract
  • 1/2 tsp. Kosher salt
  • 1 tbsp. AP flour

for the galette 

  • 8 apricots halved & pitted
  • 1 sheet of puff pastry (thawed)

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DIRECTIONS

for the almond cream

  • Preheat oven to 425°F
  • In a food processor, pulse almonds & sugar until finely grounded.
  • Add the egg & pulse to combine, scraping down the sides if needed.
  • Cut the butter into cubes & put them into the mixture. Pulse to combine.
  • Add the extract, salt, & flour. Puree till mixture is smooth.

for the galette 

  • Roll out your sheet of puff pastry into a rectangle & transfer to a baking sheet lined with parchment paper.
  • Using a fork, prick the pastry all over to keep it from rising too much.
  • Spread the almond cream on top of the puff, leaving a 1/4 inch boarder along the sides.
  • Place the apricots skin side down & sprinkle a bit of granulated sugar on top.
  • Bake for 15mins & turn the oven down to 325°F and bake for another 15mins or until the tops of the apricots begin to brown.

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