Even if you don't know the story of Purim, you can still enjoy a platter of hamantaschen cookies, the sweets typically served on the Jewish holiday. The triangular shortbreads filled with jam or marzipan are the ultimate after-dinner treat.
For this dish though, we turn the classic pastry into a large galette fit for a crowd. A flaky crust is filled with a frangipane filling (like a marzipan custard), topped with apricot halves slathered in jam. It's a showstopping Jewish pastry for this year's Purim (or any time of year, really).
Like any galette, make sure to leave enough room on the crust to be able to fold it over to enclose the filling. We use the signature triangle shape of hamantaschen for this one, but feel free to treat it as a regular galette to serve any time of the year.
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 20 minutes, plus chilling time
Cook Time: 40 minutes
Total Time: 1 hour, plus chilling time
For the Crust:
1½ cups all-purpose flour, plus more for rolling out the dough
½ teaspoon sugar
¼ teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
6 tablespoons ice water
For the Filling:
¾ cup almond meal
⅓ cup sugar
1 tablespoon unsalted butter, melted and cooled
½ teaspoon finely grated lemon zest
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt
1 egg, lightly beaten
½ cup apricot preserves, divided
5 (1 pound) apricots—peeled, halved and pitted
½ teaspoon poppy seeds
Whipped cream, for serving
1. Make the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse until butter pieces resemble coarse bread crumbs (no larger than pea-sized).
2. Add the ice water and continue to pulse until a dough just begins to come together. Transfer the dough to a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for 1 hour.
3. Meanwhile, preheat the oven to 350° and line a baking sheet with parchment paper. In a medium bowl, mix together the almond meal, sugar, butter, lemon zest, vanilla and almond extracts, salt and the egg until smooth. Set aside.
4. On a lightly floured work surface, roll out the dough into a circle, ⅛ inch thick (15-inch diameter). Transfer the dough to the baking sheet.
5. Spread the filling evenly in the center of the circle, avoiding the outer 2 inches of the dough. Spoon two-thirds of the preserves over the filling, using a spoon to lightly swirl the two together. Arrange the apricot halves into a circle over the filling. In a microwave, heat the remaining preserves until syrupy in consistency, about 30 seconds. Brush the apricots with the heated preserves, then sprinkle the top with poppy seeds. Fold the outer edges of the dough over the filling with three folds to form a large triangle, pinching the edges to seal.
6. Bake, rotating once, until golden brown, 40 to 45 minutes. Let cool completely, then serve with whipped cream.
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