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: preheat oven to 400. Cut pineapple slices in half and place on
paper towel to absorb succus. Arrange pineapple slices over pastry in
concentric circles, overlapping them somewhat, leaving 1 inch border around
butt. Fold pastry edge over edges of pineapple slices all around the
galette. Sprinkle streusel over top. Broil 40-45 minutes or until crust is
golden brownish. 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 nut.

Yields
1 Servings