http___www.travellingoven.com_easyrecipe-print_4261-1__1.xml
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1 tbsp coconut sugar (or granulated) for sprinkling For filling: apricots (cut in halves, or quarters, quantity depends on their size) 3 tbsp coconut sugar (or granulated) ½ tsp vanilla extract ¼ tsp cinnamon Note: 1 cup = 240 ml. Make sure your butter is very cold, you can put it in the freezer about 10-15 minutes before using. Preparation To make the crust, whisk the flour, sugar and salt in a large mixing bowl. Add cold butter (cut in cubes) and work with your hands until you get a crumbly mixture. Add ¼ cup very cold water stirring with fork. Gently knead the dough until it all gets well combined. If needed, add another ½ tbsp cold water. Shape the dough into a ball, flatten it into a thick disc, wrap in plastic foil and refrigerate for 1-2 hours. To prepare the filling, mix all the filling ingredients in a mixing bowl and set aside. Preheat oven to 190 C / 374 F and line a baking tray with baking paper. On a lightly floured surface roll the dough into a circle. Transfer it to prepared baking tray. (You can also roll the dough directly on the baking paper and transfer it all together to the baking tray). Place the prepared filling into the centre of the dough (not the fruit juices if there are some). Gently fold the edges of the dough over the fruit, press gently to seal the edges. Brush the crust with beaten egg and sprinkle with sugar. Bake for 25-30 min or until the crust gets golden brown. Remove from the oven and let it cool slightly before serving. You can serve it with vanilla ice cream on the side. Enjoy! Recipe by Travelling oven at http://www.travellingoven.com/2019/07/rustic-apricot-galette/
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250 g (2 salice) bijelog pirovog brasna (ili psenicnog bijelog) 125 g (1/2 salice) maslaca, hladnog i nasjeckanog na male kockice 1 jaje 1 zlica secera (ja sam koristila brezin secer) prstohvat soli Sastojci za punjenje: 150 ml (malo vise od ½ salice) soka od limuna naribana korica 2-3 veca limuna (nespricana) 135 g (2/3 salice) secera (ja sam koristila brezin secer) 600 ml (2½ salice) slatkog vrhnja za šlag (s mliječnom masti) 4 jaja 3 zumanjka secer u prahu, za posipanje Preparation PRIPREMA Za pripremu prhkog tijesta pomijesajte brasno, hladni maslac nasjeckan na kockice, sol i secer u vecoj posudi izmijesajte rukama dok ne dobijete mrvicastu smjesu, sto brze radeci kako se smjesa ne bi previse zagrijala. Dodajte jaje, promijesajte i mijesite dok se sastojci ne povezu u glatko prhko tijesto. Ako je previse suho, mozete dodati 1-2 zlicice vrlo hladne vode. Zamotajteplasticnom folijom tijesto oblikovano u kuglu i stavite u frizider oko 1 h. Zagrijte pecnicu na 170 C. Namastite kalup za tart promjera 28 cm. Punjenje pripremite tako da pomijesate sve sastojke i dobro izmijesajte pjenjacom. Pobrasnite radnu plohu. Razvaljajte malo tijesto i zatim rukama utisnite po podlozi i po stranicama kalupa. Ako negdje pukne, samo prstima pritisnite da se opet spoji. Višak tijesta uklonite nožem. Lagano na nekoliko mjesto ubodite dno vilicom, ali ne do kraja. Pecite 5-7 minuta. Izvadite iz pecnice i ulijte pripremljeno punjenje u djelomicno peceno tijesto. Pecite jos 30-35 minuta tj. dok se krema ne stisne. Izvadite iz pecnice i ostavite da se djelomicno ohladi prije vadjenja iz kalupa. Posluzite posuto secerom u prahu. Dobar tek! Recipe by Travelling oven at http://www.travellingoven.com/2020/01/lemon-tart/