Galettes with Apricots

The appearance is rustic, it includes a base of shortcrust pastry and does not require the use of the mold, which will give it an irregular appearance, beautiful to look at, such as ripe apricot fillings mixed with granulated sugar and corn starch. A rustic, scenic and delicious dessert, perfect for a delicious breakfast, for a rich snack or to make our desserts unique to end a lunch and/or dinner on a sweet note. To make it we will use shortcrust pastry that we can buy ready in the supermarket refrigerated counter or we can prepare with an easy recipe; If you like, you can replace part of the white flour with wholemeal, corn or buckwheat flour for an even more rustic flavor. Now let's see what we need to make our Galette with Apricots. Ingredients for the shortcrust pastry 250 grams of white flour 80 grams of butter 80 ml of water a pinch of salt You will also need 14 ripe apricots 50 grams of sugar apricot jam 20 grams of cornstarch For the cover powdered sugar Preparation Prepare the shortcrust pastry, put the 250 grams of flour in the planetary mixer, with butter, salt and start kneading until we have a sandy dough. Add the water and work to obtain a smooth and compact dough. Cover it and let it rest for 15 minutes. Wash and remove the apricots, remove the stone and cut them into wedges, put them in a bowl with the granulated sugar and cornstarch and mix. Roll out the dough in a circle on a sheet of parchment paper, distribute a thin layer of apricot jam jam in the center and arrange the apricot wedges, fold the free edges of dough inwards, pressing gently. Transfer to a baking sheet, using parchment paper; Brush with beaten egg and sprinkle the surface with granulated sugar. Bake at 180 C degrees for 30/35 minutes. Our Galette with Apricots is ready to be served.