Almond Apricot Galette

• 1 refrigerated pie crust, softened as directed on box
• 1 12 cups sliced almonds
• 12 cup sugar
• 1 egg
• 1 tablespoon whipping cream
• 12 cup apricot preserves
• 1 tablespoon lemon juice
• 12-1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons butter, melted
• 2 teaspoons sugar

1. Heat oven to 400F.
2. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
3. In a food processor or blender, place almonds and 1/2 cup sugar.
4. Cover; process with on-and-off pulses until almonds are very finely chopped.
5. Add egg and cream.
6. Cover; process until thick paste forms.
7. Spread in bottom of pie crust.
8. Wipe out processor.
9. In food processor, place preserves, lemon juice, ginger and cornstarch.
10. Cover; process with on-and-off pulses until smooth.
11. Spread evenly over almond mixture.
12. Fold edge of crust over filling, pleating crust as necessary.
13. Brush butter on crust; sprinkle with 2 teaspoons sugar.
14. Bake 20 to 30 minutes or until crust is golden brown.
15. Cool 30 minutes.
16. Serve warm or cool.

crust, almonds, sugar, egg, whipping cream, apricot preserves, lemon juice, ground ginger, cornstarch, butter, sugar

Taken from www.food.com/recipe/almond-apricot-galette-413577 (may not work)