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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dessert is ideal for last minute guests Ingredients:
1(7 )tortilla |
11/2tbs insalteed butter,softened |
11/2tbs sugar |
15 oz. can apricot halves in syrup |
1tbs crushed hazelnuts |
Directions:
1. Preheat oven to 400. Line cookie sheet with non-stick mat
2. Place tortilla in center of cookie sheet. Spread about 1/2 the butter on the tortilla. Sprinkle about 1 Tbs. of sugar on top. Turn tortilla over so buttered and sugard side is underneath.
3. Drain can of apricots,reserving 1/2 of the syrup. You should have 10 to 12 apricot halves. Starting at outer edge of tortilla,arrange halves -side-up in one layer on tortilla and place a tiny bit of butter from remaining 3/4Tbs. in hollow of each apricot half. Sprinkle remaining 1/2Tbs sugar on aprcots and around edge of tortilla
4. Bake for 25 mins;tortilla should be very crisp. Don't worry if some juice from the apricots has run onto the mat and burned. About 1 min. after galette has been removed from the oven,transfer with spatula to wire rack to cool.
5. Pour the reserved syrup from the apricots into a small skillet and bring to boil. Boil 3 to 4 mins. or till syrup is reduced to about 3 Tbs. Sprinkle the hazelnuts over galette and spoon the syrup over the apricots to glaze them on top. Cut into wedges and serve at room temperature.
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