Dessert

Deconstructed Apricot Galette with Whipped Mascarpone & Pistachio Brittle

Name: Deconstructed Apricot Galette with Whipped Mascarpone & Pistachio Brittle
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Ingredients: 4 oz all-purpose flour; 1.5 oz cold butter, cubed; 1 oz cold crème fraîche or sour cream; 1 tbsp powdered sugar; 1/4 tsp fleur de sel; 1 large egg yolk; 1/2 tsp vanilla extract; 4 ripe apricots (6 oz), halved and pitted; 1 tsp honey; 1/2 tsp aged balsamic vinegar; 4 oz mascarpone, room temperature; 1 tbsp powdered sugar (for cream); 1/2 tsp white miso paste; 1 tsp fresh lemon juice; 3 oz raw pistachios (shelled weight); 3 oz sugar (for brittle); 1 tbsp water; 1/2 tsp fleur de sel (for brittle); edible flowers or micro mint for garnish

A buttery pâte sucrée is baked until shatteringly crisp, then fractured into elegant shards; roasted apricots caramelize to deep mahogany, concentrating their flavor and adding subtle bitter notes; whipped mascarpone infused with white miso and lemon becomes savory-sweet; and house-made pistachio brittle adds crucial texture and nutty richness. It tastes like a pastry chef made it, tastes like summer, tastes like California.

1162cal per serving 22gprotein 121gcarbs 68gfat 30min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this