Apricot galette is a dessert that can change throughout the year depending on your available, fresh ingredients. A galette is a free-form pastry usually topped with fruit. It’s also a great way to avoid making a double-crust pie. Call it “rustic” and your dessert is an instant success! I love how easy it was to pull this galette together.
I took ideas from these two recipes to create this apricot galette: the pastry from Martha Stewart’s plum galette and the apricot topping from Cooking Light’s apricot-thyme galette. You could use most any pastry recipe you prefer; Martha Stewart’s cookbook recommends pate brisee.
- 2 1/2 cups flour
- 1 cup butter (cold)
- 6 Tablespoons sugar
- 1 teaspoon salt
- 1/2 cup ice water
- 1 1/2 Tablespoons cornstarch
- 2 Tablespoons sugar
- 1/2 cup peach or apricot jam
- 1 1/2 to 2 pounds fresh apricots, cut into quarters
Process the pastry ingredients in a food processor until just combined. Form a ball with the dough and refrigerate it for an hour or overnight.
Later roll the dough out into a circle approximately 1/4 inch thick.
Combine the cornstarch and sugar; brush it on the pastry not quite to the edges.
Arrange the slices of apricots around the pastry. Start in the middle with a circular pattern and follow the circle with each layer. Fold the edges an inch or so over the fruit. Brush the fruit with the jam.
Refrigerate the galette for 30 minutes.
Preheat the oven to 400 degrees F. Bake for 35-40 minutes.
Serving Size:1 slice
Amount Per Serving:Calories: 309 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 300mg Carbohydrates: 39g Fiber: 2g Sugar: 17g Protein: 4g