Prettaly – Pretty Italy

In summer time I can hardly ever decide which fruit or berry I want to try on the day. With this super simple cake that is prepared with minimal effort, you can decide what to fill it with on the day and can switch the next day!

See how to make here:Ingredients
Inspired by migusto.migros.ch
1 cake dough (round or square, whatever you find) – I bought mine, but you can also prepare yourself if you have time
500-600g apricots
1 tablespoon flour (i used spelt flour, but any flour will do)
3-4 tablespoons sweetened evaporated milk
1-2 tablespoon chopped pistachios
Icing sugar

Directions
Heat the oven to 200°C on air circulation.
Lay out the cake dough in a round Tart / Quiche form, leaving a rim.

Spread the sweetened evaporated milk on the bottom.

Wash the apricots, slice in half and remove the pit. Dust with the flour. Place the cut side of the apricots onto the milk-bottom.

Now cover the outer apricots with the excessive dough rim (neatness is not needed!).

Place in the oven for 40 minutes until golden brown.
Let cool and then powder the icing sugar on top and sprinkle the crushed pistachios over the galette. Tada!