Apricot Cherry Galette
User Reviews
5
Apricot Cherry Galette
Description
This Apricot Cherry Galette features a rustic, hand-formed pastry crust made by pulsing flour, sugar, and salt with cold butter in a food processor until pea-sized pieces remain. Ice water is added gradually until the dough clumps, then formed into a disk and chilled to relax the gluten. This technique produces a flaky, tender crust.
The filling is prepared by slicing not-overly-ripe apricots and combining them with pitted cherries, sugar, all-purpose flour, cinnamon, and vanilla extract. The filling is gently mixed to preserve fruit texture and prevent sogginess. The dough is rolled out on parchment into a 12-inch circle, the filling is piled in the center, and the edges are folded over to encase the fruit partially, creating an open-faced tart.
The galette is brushed with beaten egg and sprinkled with cinnamon and sugar before baking at 425°F. This bake temperature crisps the crust and caramelizes the fruit juices for a balanced sweet and tangy dessert. The galette's free-form shape makes it approachable and visually inviting for serving as a seasonal fruit tart.
Ingredients
Filling:
- 1 lb apricots not overly ripe
- 1 cup Cherry pitted
- 1/4 cup sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract pure
- 1/2 Tbsp butter unsalted
Crust:
- 1 1/4 cup all-purpose flour unbleached
- 1/2 Tbsp sugar
- 1/2 tsp salt omit if using salted butter
- 4 oz unsalted butter 1/2 cup, 1 stick, or 8 tablespoons, very cold
- 4 to 6 Tbsp water ice
- 1 egg
- sugar for the crust, a sprinkling
- cinnamon for the crust, a sprinkling
Instructions
How to make a flaky, perfect crust:
- In a food processor with blade attachment, pulse 1 1/4 cups flour, 1/2 Tbsp sugar and 1/2 tsp salt until mixed.
- Cut 1 stick cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8 times. Your butter should become pea-sized. Add ice water 1 tbsp at a time and pulse between each addition. Your dough is ready when it just begins to clump. I used 5 tbsp of ice water.
- Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate 45 min to 1 hour.
How to Make the Galette: Preheat the oven to 425 degrees F.
- In a small bowl, beat the egg with a fork and set aside.
- Slice apricots into 1/2″ thick slices. Place apricots and pitted cherries in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.
- On a sheet of parchment paper, roll the dough into a 12″ circle. The parchment paper makes transferring and cleanup easy! Place the parchment paper and dough onto a rimmed baking sheet to catch any leaks.
- Arrange the apricots in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Top with cherries. Discard any excess juices from the fruit, or your galette may overflow. It will be plenty juicy without the extra syrup. Dot the top of the fruit with dots of the 1/2 tbsp butter.
- Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough.
- Brush the crust with beaten egg and sprinkle generously with sugar and cinnamon. Bake for 18-22 minutes or until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.
User Reviews
Overall Rating
5
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