Description
Rustic French Apricot Galette brings Mediterranean sunshine onto your summer dessert plate. Sweet, flaky pastry cradles ripe apricots with delicate almond undertones, inviting you to savor each elegant, free-form slice.
Ingredients
Scale
Main Ingredients:
- 3 cups fresh apricots, sliced
- 1 1/4 cups all-purpose flour
- 8 tablespoons (113 grams) cold unsalted butter, cut into pieces
Sweeteners and Thickeners:
- 1/3 cup sugar
- 2 tablespoons coarse sugar
- 1 tablespoon cornstarch
Flavor Enhancers and Binding Ingredients:
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup ice water
- 1 beaten egg
Instructions
- Craft the pastry foundation by combining flour, salt, and sugar in a spacious mixing vessel. Incorporate cold butter using a pastry blender until the texture mimics rough, uneven crumbs. Delicately introduce ice water, gently kneading until a cohesive dough emerges. Encase the fragile mixture in plastic wrap and allow it to rest and chill in the refrigerator for a minimum of 60 minutes.
- Prepare the vibrant apricot filling by gently folding sliced fruits with sugar, cornstarch, aromatic vanilla, and bright lemon zest. Allow the mixture to meld and develop its flavors while resting.
- Liberate the chilled dough and roll it out on a generously floured surface, creating a rustic 12-inch circular canvas. Carefully transfer the delicate pastry onto a parchment-lined baking sheet.
- Artfully distribute the macerated apricot mixture toward the center of the dough, maintaining a generous 2-inch border around the edges. Elegantly fold the exposed pastry edges inward, partially embracing the fruit filling.
- Enhance the galette’s appearance by delicately brushing the exposed crust with beaten egg and sprinkling a light dusting of granulated sugar. This will create a golden, glistening exterior.
- Slide the galette into a preheated 375°F oven, allowing it to bake for 40-45 minutes until the crust transforms into a rich, amber-hued masterpiece. Exercise patience and permit the galette to cool completely before serving, allowing flavors to harmonize.
Notes
- Always chill the dough for at least an hour to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use ripe but firm apricots for the best balance of sweetness and texture in your galette.
- Create a rustic look by gently folding the edges of the dough over the filling, allowing some imperfections for that authentic French countryside feel.
- Swap regular sugar with coconut sugar or reduce sugar for a less sweet version, making it suitable for those watching their sugar intake.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg