Fresh Apricot Galette

Shannon Vavich
Fresh apricots shine like jewels in this sumptuous and rustic butter pastry.

Fresh apricots shine like jewels in this sumptuous and rustic butter pastry.

Fresh Apricot Galette

Fresh apricots shine like jewels in this sumptuous and rustic butter pastry.

Ingredients
  

  • 8-10 ripe apricots
  • 2 cups water (to soak apricots)
  • 1/3 cup sugar
  • 1/8 tsp almond extract
  • 2-3 Tbs apricot preserves or marmalade warmed for glaze

Instructions
 

  • Soak whole apricots to saturate skins with moisture. Take apricots out of the water (discard water) *do not dry apricots* and slice each apricot in half, discarding the pit and stem.
  • In a medium bowl, combine apricots with sugar and almond extract.
  • Roll pastry into a pizza-sized disk. Transfer to a pizza pan lined with parchment paper.
  • Arrange apricots, mound side up, in middle of pastry. Fold edges of pastry over the outlying ring of apricots.
  • Loosely cover with aluminum foil and bake at 375 degrees F, for about 40 minutes. Take foil off and bake an additional five minutes if you'd like the pastry more golden.
  • Let the galette sit for an hour before transferring it to a decorative pan. Brush glaze on the apricots with a fine pastry brush. Garnish with happy herbs and serve with vanilla ice cream.
Tried this recipe?Let us know how it was!

Pâte Brisée

Shannon Vavich
French for "broken dough" or "broken pastry". This is the easiest of the French pastries. Using cold butter is important. This is an extremely versatile, flaky, delicious dough that whips up in about five minutes.

Equipment

  • pastry scraper
  • Parchment paper

Ingredients
  

  • 1 1/2 cups flour
  • 1 Tbs sugar
  • 1 tsp salt
  • 1/2 cup butter cold, cubed
  • 3 Tbs ice cold water

Instructions
 

  • On a clean work surface, mound the flour in a little pile.
  • Add the sugar and the salt. Stir into the flour and reform the mound.
  • Place the cold butter cubes in the mound and begin squishing the butter cubes between your thumb and forefinger.
  • While you're squishing the butter, rub it in the flour mixture a little, so it starts to incorporate into the dry ingredients.
  • When the flour and butter have combined in what I can best describe is a flattened-butter grainy mess, use a pastry scraper to move it back into a mound formation.
  • Form a well in the middle of the mound.
  • Spoon 3 tablespoons cold water into the well. Pinch small amounts of flour/butter mixture into the water and work with your fingers to make a paste, while not letting it pour it out of the well.
  • When the water is stable (pasty and thick) use your hands to work it into the flour/butter mixture. When it starts to clump, form it into a disk.
  • Wrap the disk in a piece of plastic wrap and refrigerate for about an hour before rolling out. You can refrigerate this dough for three days, or freeze it for three months.
Tried this recipe?Let us know how it was!