Beth’s Easy Apricot Galette Recipe

Beth’s Easy Apricot Galette Recipe

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Serves 8


For Pastry:
2 1/4 cups (270 g) flour
2 tbsp (25 g) sugar
1 tsp (5 ml) salt
1 cup (240 g) of cold salted butter*, diced
½ cup (120 ml) very cold water

*You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry.

For the Galette
2 pounds (900 g) of semi-firm apricots, pitted and cut in quarters
1/4 cup (50 g) of sugar
1/3 cup (40 g) of flour
½ cup (120 ml) of reduced sugar Apricot jam + ¼ cup (60 ml) for garnish
1 tbsp (13 g) turbinado sugar

Place flour, sugar and salt in a large bowl and whisk to combine. Add butter and press the butter between your fingers, combining it with the flour, as you go. The idea is to create a coarse meal of butter and flour.

Add water and mix with a wooden spoon until a dough forms. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.

Roll out dough on a lightly floured piece of parchment paper (that is sized to fit a flat cookie sheet). Roll out to about 1/8″ thick, in the form of a large circle, about 15-16″ in diameter. Transfer dough, by sliding the cookie sheet underneath the parchment, to position the parchment paper and dough, on top.

Spread a thin layer of apricot jam onto the dough, creating a large circle, and leaving about 1 inch border all around.

Then toss the fresh apricots with the sugar, and flour (sorry forgot to show the flour part in the video, but it should have a little flour mixed in to avoid the galette from being too runny)

Arrange the apricots decoratively in circular rows, or just pile them on top of the jam. Then place 1-3 apricot halves in the center to create a decorative center.

Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Brush the crust with water and sprinkle with the turbinado sugar. Place the cookie sheet with the galette, in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape.

Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, then go 450F (232C) for 15mins) then reduce to 350 (176C) for 5-7 mins, just to soften the apricots and to be sure they are well baked.

Allow to cool slightly and then for a nice “glossy finish” heat ¼ cup apricot jam in the microwave or in a sauce pan, until it reaches a liquid consistency. Then brush the jam on the finished galette, with a pastry brush, to give the apricots a shinny, glossy finish.

Serve the galette with homemade Amaretto whipped cream.

Serves 8

4 cups (950 ml) heavy cream
¼ cup (25 g) powdered sugar
¼ cup (60 ml) Amaretto*

*OR for plain whip cream skip the Amaretto, and add 2 tbsp (30 ml) vanilla extract, or for almond flavor without the alcohol add 1-2 (15/30ml) tbsp of Almond extract.

NOTE: Almond extract can be strong. So try 1 tbsp (15 ml) of Almond extract first, and if you’d like more flavor than add 2 tbsps (30 ml).

Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge. Just whisk it up with a spoon before serving.


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