Apricot Galette

Why You’ll Love This Recipe

• Simplicity: The galette’s free-form nature eliminates the need for intricate pie-making skills, making it accessible and less time-consuming.
• Flavor Harmony: The combination of tender apricots and a crisp, buttery crust offers a delightful balance of sweet and tart flavors.
• Versatility: This base recipe can be adapted with various fruits and fillings, allowing for seasonal and personal variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon sea salt
  • 10 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 2 to 6 tablespoons ice water
• For the Filling:
  • 1 1/2 pounds ripe apricots, pitted and cut into eighths
  • 3 tablespoons granulated sugar (adjust based on fruit sweetness)
  • 1 tablespoon brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon sea salt
  • Small pinch of freshly grated nutmeg
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 tablespoon heavy cream

Directions

1. Prepare the Crust:
   • In a food processor, combine flour, sugar, and salt; pulse to mix.
   • Add cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
   • Gradually add ice water, one tablespoon at a time, pulsing after each addition until the dough begins to form clumps.
   • Turn the dough onto a lightly floured surface, gather into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
   • In a large bowl, combine granulated sugar, brown sugar, flour, salt, and nutmeg.
   • Add apricot slices and toss gently to coat evenly.
3. Assemble the Galette:
   • Preheat the oven to 400°F (200°C).
   • On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8-inch thick.
   • Transfer the dough to a parchment-lined baking sheet.
   • Arrange the apricot mixture in the center of the dough, leaving a 2-inch border around the edges.
   • Dot the filling with butter pieces.
   • Fold the dough edges over the filling, pleating as necessary to create a rustic border, leaving the center exposed.
4. Bake:
   • Brush the dough edges with heavy cream and sprinkle with additional sugar if desired.
   • Bake for 40 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10 to 20 minutes, or until the crust is golden brown and the filling is bubbly.
   • Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 8 slices
• Prep Time: 45 minutes
• Cooking Time: 1 hour
• Total Time: Approximately 2 hours (including chilling time)

Variations

• Fruit Substitutions: Replace apricots with peaches, nectarines, plums, or a mix of berries for different flavor profiles.
• Nut Enhancement: Sprinkle ground almonds or almond meal on the dough before adding the fruit filling for added texture and flavor.
• Spice Adjustments: Incorporate spices like cinnamon or cardamom to complement the chosen fruit.

Storage/Reheating

• Storage: Store any leftover galette in an airtight container at room temperature for up to 2 days.
• Reheating: Warm slices in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness.

FAQs

How do I prevent the galette crust from becoming soggy?

Sprinkling a thin layer of ground nuts or breadcrumbs on the dough before adding the filling can help absorb excess moisture.

Can I use frozen apricots for this recipe?

Yes, but thaw and drain them thoroughly to remove excess moisture before using.

Is it necessary to peel the apricots?

No, apricot skins are thin and tender, and they add color and texture to the galette.

Can I make the dough in advance?

Yes, the dough can be prepared and refrigerated up to 2 days in advance or frozen for up to a month.

What should I serve with the apricot galette?

It pairs wonderfully with whipped cream, crème fraîche, or a scoop of vanilla ice cream.

Apricot Galette

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• Author: Julia
• Total Time: 2 hour
• Yield: 8 servings
• Diet: Vegetarian

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Description

Apricot Galette is a simple yet elegant dessert featuring a flaky, buttery crust and a sweet-tart apricot filling. This free-form tart is easy to make and perfect for showcasing fresh, seasonal fruit. Serve it warm with a scoop of vanilla ice cream for an irresistible treat!

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Ingredients

For the Crust:

• 1½ cups all-purpose flour
• 1 tbsp granulated sugar
• ½ tsp sea salt
• 10 tbsp cold unsalted butter, cubed
• 2 to 6 tbsp ice water

For the Filling:

• 1½ lbs ripe apricots, pitted and sliced
• 3 tbsp granulated sugar (adjust as needed)
• 1 tbsp brown sugar
• 2 tbsp all-purpose flour
• ⅛ tsp sea salt
• Pinch of freshly grated nutmeg
• 1 tbsp unsalted butter, cubed
• 1 tbsp heavy cream (for brushing)

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Instructions

• Make the Crust:

  • Combine flour, sugar, and salt in a food processor.
  • Add cold butter and pulse until the mixture resembles coarse crumbs.
  • Gradually add ice water, 1 tbsp at a time, until the dough comes together.
  • Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

• Prepare the Filling:

  • Toss apricot slices with sugar, brown sugar, flour, salt, and nutmeg.

• Assemble the Galette:

  • Preheat oven to 400°F (200°C).
  • Roll out dough into a 12-inch circle on a floured surface.
  • Transfer to a parchment-lined baking sheet.
  • Arrange apricots in the center, leaving a 2-inch border.
  • Dot with butter cubes.
  • Fold dough edges over the fruit, pleating as needed.

• Bake:

  • Brush crust with heavy cream and sprinkle with sugar.
  • Bake for 40 minutes, then lower oven to 350°F (175°C) and bake another 10-20 minutes until golden and bubbly.
  • Let cool slightly before serving.

Notes

• Fruit Variations: Swap apricots for peaches, plums, or mixed berries.
• Nutty Twist: Sprinkle almond meal on the crust before adding fruit for extra flavor.
• Spiced Option: Add cinnamon or cardamom for warmth.
• Storage: Keep at room temperature for 2 days or refrigerate for up to 4 days.
• Reheating: Warm in a 350°F oven for 10 minutes to restore crispness.

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: French