Galeta with nectarine, apricot and almond cream.

Dough:
120 g of cold butter (cut into cubes)
1 \ 2 tons of ground almonds
2 tbsp sugar
a pinch of salt
280 g flour (2 cups)
1 \ 4 of cold water

For almond cream:
100 g ground almonds
1 t of powdered sugar
2 tsp vanilla extract or 1 stick
a pinch of salt
100 g of cold butter
1 egg
4 tbsp cream
2 tbsp flour

For fruit filling:
5 cut nectarine with thin plates


For powder:
1 egg
Pistachios cut into small pieces

Preparation of dough for biscuit:
Put the butter, almonds, sugar, salt in the bowl of the mixer and knead it to a homogeneous mass.
Add the flour and mix until crumbly.
Gradually add water until the dough forms.
We wrap it in a film and in the refrigerator for 1 hour.

Cream preparation:
We combine almonds with sugar powder.
Add all the other ingredients and combine them together until smooth.
We put in the refrigerator for half an hour, so that the mass becomes a consistency like sour cream.

Forming and baking:
Heat the oven to 180 degrees.
On paper for baking roll the dough into a rectangle 1/2 cm thick.
Spread the cream leaving on all sides 4 cm.
We spread on top the nectarine plates and lightly heat them in the cream.
Cover it with a non-lubricated dough.
Lubricate with egg and sprinkle with top cut pistachios (or almonds).
We bake for 35-40 minutes.
Cool on the grate.

The article is based on materials https://vitoria.livejournal.com/265279.html.