STREUSEL MIXTURE
1/2 c Light brown sugar
1/2 c Granulated sugar
1 c Unsifted all-purpose flour
4 oz Unsalted butter
Butter pastry*
GALETTE
1 md Ripe pineapple, cored,
-peeled,; cut into 1/4 “
-slices
1/4 c Strained warm apricot jam
Streusel: combine brown sugar and granulated sugar in a small bowl. Add
flour and mix to combine. Add butter and work in with fingertips until
mixture resembles coarse crumbs. Refrigerate in airtight container until
ready to use.
Galette: preheat oven to 400. Cut pineapple slices in half and place on
paper towel to absorb juice. Arrange pineapple slices over pastry in
concentric circles, overlapping them slightly, leaving 1 inch border around
edge. Fold pastry edge over edges of pineapple slices all around the
galette. Sprinkle streusel over top. Bake 40-45 minutes or until crust is
golden brown. Remove from oven and brush warm apricot glaze over pineapple
slices and serve lukewarm cut into slices. *A store bought pie shell works
fine for this recipe or make your own pastry with flour and butter ( 2 cups
flour to 1 stick of butter). Use ice water until it make a pastry ball.
Yields
1 Servings