Tart apricots get the sweet spotlight in these bright and summery Here’s how to make it. Then brush the jam on the finished … Transfer the pan to a rack and let the galette cool. So, what is a galette exactly? You can fold the dough over as much or as little as you like. By then, the fruit was slightly caramelized on the edges as well. With a tender crust, sweet-tart apricots, and a creamy almond filling, this rustic galette is my take on a classic French dessert. To save a step (and because I'm not very good with pie dough), I rolled it out on the parchment paper and slid that onto the baking sheet. You get a larger ratio of crust to fruit and a great contrast between the crisp pastry crust and the jammy fruit. Leftovers can be wrapped and left at room temperature for 2 days. Line a baking sheet with parchment paper and set aside. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Pastry that won't sag or crumble, fruit that's not a juicy tower just waiting to collapse, the perfect crimp along the edge. Some galettes have a small edge and let the beautiful fruit show though while others are folded so that the dough covers the fruit almost completely. If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half … I let the mixture sit and macerate while the dough chills. Be careful not to overprocess the dough. Using the heel of your hand, push the dough away from you and smear the mixture across the surface of the table (this is a technique called frisage). a handful of fresh basil leaves (whole small ones or or large torn-up ones) and extra for garnish 1 egg, lightly whisked (for egg wash) raw or demerara sugar, to … I picked up some apricots at the market last week without knowing what I was going to do with them. You’re welcome, Jesse-Gabriel! Roll out the other half of the dough for use in a single Yet it’s still impressive as heck. Galettes look effortlessly sophisticated and are sure to impress your friends and family. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. Definitely worth making again and again and again. If it holds together easily, it is done. Once the dough is thoroughly chilled, remove it from the refrigerator. My best taster gave the galette a thumbs-up! Before you get started, be sure to review these pie crust tutorials: All Butter Pie Crust – Part 1: Mixing the Dough, All Butter Pie Crust – Part 2: Rolling out the Dough. Try to get the dough placed evenly on the baking sheet so that when you add the fruit and fold the edges, the galette will be in middle of the baking sheet. I've always wanted to make the perfect pie. Gently fold the dough into quarters and brush off any excess flour. Best ever apricot recipes. … Everyone raved about it. In a large bowl, stir together the flour, sugar and salt. Ich werde die Galette nach backen aber in vegan, hoffe es ist okay. Your solution is this apricot galette from The Kitchn. Unfortunately the cafe was short-lived and is no longer in existence. Process almonds and extra sugar in a food processor until it forms a fine meal. Delicious! Don’t forget to pour the accumulated juices over the top of the fruit. Grab a piece of loose dough and fold it over the filling towards the center of the galette. Transfer the dough to the center of the prepared baking sheet and unfold. A taste of summer and a taste of Paris all at once. There is no right or wrong way to fold and pleat the dough. After chilling the dough, I rolled it out between sheets of parchment paper, so I hardly needed any extra flour. Thanks! Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for … The galette is best served on the day it is made but can be stored tightly wrapped at room temperature for 2 days. Use your hand and continue smearing the dough outward until what was once a mound of dough is now completely flat and smeared across the table. Take a nibble and if your eyes scrunch up and your face puckers, add a touch or a ton more granulated sugar, depending on just how puckery the apricots. Gather the dough using a bench scraper and press it into a ball. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. The galette can be covered with plastic wrap and refrigerated for up to 2 days. She works in a bakery. I scaled up to 1 1/2x on the ingredients and was glad I did. If I'd had the sweetness right, I'd have loved it with crème fraîche. Many thanks for the trick of keeping the pastry on parchment. Quickly toss the butter to coat it with flour. Line a baking sheet with parchment paper and set aside. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix. You want it to lose the crumbly appearance and look more like supple dough. I baked the galettes for 50 minutes, switching the baking sheets after 20 minutes at 400°F and again during the last 10 minutes at 350°F. Slip the parchment paper with the galette off the baking sheet and onto the wire rack, and allow the galette to cool. In the past, I have favored crusts with a tad more sweetness. Don’t knead the dough. This apricot galette recipe makes a simple dessert that looks spectacular. I arranged them a little bit to make sure they were in a singular layer. Click here to see more recipes … A few times a week the pastry chefs from the main restaurant would deliver baked goods to fill the large pastry case at the front of the cafe. Perfekt für den Sommer, vielen Dank! The galette will bake for about 35-50 minutes. Be the first on your block to be in the know. In a large bowl, combine all but 1 teaspoon granulated sugar, the brown sugar, flour, salt, and nutmeg. This apricot galette was brilliantly tasty and so easy. Spread some pastry cream on to each circle, within 1.5cm of the edge, and place three apricot halves on top, very close together. Much thanks -J. Hi Jillian! Apricots are easy to slice and de-stone, so 3 pounds were done in about 20 minutes. I wish I'd have doubled the sugar. I wish the fruit had been a little sweeter. Transfer to parchment-lined baking sheet. My favorite type of galette is the rustic French country dessert, a free-form fruit tart that is less fussy and formal than a traditional pie or French tart. Pour the apricots into the center of the dough. I did this twice during rolling and transferring to the baking sheet to avoid tearing (and swearing!). Turn the mixture onto your work surface and gently gather it into a small mound. I didn’t have the heavy cream to brush on the crust, so I used some thin yogurt. While making sandwiches and salads wasn’t all that exciting, I always looked forward to the pastry delivery. Place the baking sheet in the refrigerator and chill the galette for at least 30 minutes or up to an hour. Simply wrap it in plastic wrap and refrigerate for at least 30 minutes. Are you all thumbs when it comes to the perfect crimp? (If you have trouble rolling the chilled dough, let it rest at room temperature for about 10 minutes and then try again.) Galettes are a great way to get more comfortable with making pie dough. br]For more information on making pie dough: [All Butter Pie Crust - Part 1: Mixing the Dough[/url][url href=http://www.TheHungryTravelerBlog.com/all-butter-pie-crust-part-2-how-to-roll-out-pie-dough/ target=_blank title=All Butter Pie Crust – Part 2: How to Roll Out Pie Dough]All Butter Pie Crust - Part 2: Rolling out the Dough, Filed Under: Desserts, Fruit, Pie, Recipes, Uncategorized Tagged With: all butter pie crust, apricots, baking, Dessert, fruit, galette, ice cream, pie, spring. Continue folding and working your way around the galette. This is a fantastic recipe that is equal parts wonderful California apricots and French pastry. Delicious! Chances are you won’t need all 6 tablespoons ice water. It’s okay if it hangs off the edges of the baking sheet. Place on a tray and sprinkle with sugar. It should not form into a ball while still in the food processor. Making the dough with the food processor was a snap, and it’s the flakiest crust I’ve made with the least amount of fuss. This is a great recipe to have in your back pocket for when you want to showcase a fruit. Start by rolling out the pie dough and transferring it to a parchment lined baking sheet. I made this apricot galette and sprinkled it with lavender picked in my father’s garden. Apricot and lavender galette recipe. Then tell us. Slice it into thick wedges for serving. Then I slid it, with the parchment, off the baking sheet to roll out, then slid it back on to fill and shape. You can let the galette cool completely or serve it warm with vanilla ice cream or whipped cream. While the dough is chilling, prepare the filling. Hi, thanks for the recipe. Brush the edges of the crust with the cream, and then sprinkle with the remaining 1 teaspoon sugar. [Editor’s Note: These cautions make the pastry sound really fussy, but we swear, it’s not. And if you order a galette in Normandy, you may find yourself eating a crisp sablé butter cookie. I did make several small ones. Brush the warmed apricot jam over the hot galette. Jun 16, 2019 - Explore elspeth's board "apricot galette" on Pinterest. Directions. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. I don't know how the galette keeps overnight, as there was none left over—always a sign of a good recipe! You know it is done when the fruit is bubbling and the crust is crisp and a deep golden brown. Let the galette cool for a few minutes in the pan and then use the parchment paper to carefully transfer it to a cooling rack. https://www.thehungrytravelerblog.com/apricot-galette/, All Butter Pie Crust – Part 2: How to Roll Out Pie Dough. The apricots and cherries worked so well together. Set aside and let macerate until the dough is chilled. You will be able to see visible chunks of butter and that is a good thing. My butter was very cold, as I had just pulled it from the freezer before dicing it, and the dough came together quickly and only needed 4 tablespoons ice water to yield a moist, crumbly mixture. The baking time and instructions were just right. Continue adding water and pulsing (or stirring) until the dough forms small crumbly lumps, like cottage cheese, that clump when you pinch them together. One taster disagreed and found the fruit a little too tart. Preheat the oven to 400-degrees with a rack in the center. To serve, I cut the tart into wedges and got 8 generous pieces. I probably should’ve chilled the crust again before filling it (it was a warm day) because it became sticky and had a couple of tears. Blanch 100g almond kernals in boiling water and rub off skins. I found the crust to be very easy. The Best Galette Recipes on Yummly | Galette Sa Breskvama/peach Galette, Peach Galette, King's Galette. We have lovely Frog Hollow apricots available right now, and this recipe intensified their flavor beautifully. Halve apricots, remove stones and discard. Ripe berries were stewed to a thick, jammy consistency and wrapped up into an envelope by golden brown pastry crust spinkled with coarse sugar crystals. For this galette, I was inspired by Food52's version in their post How to Make any Galette (or Crostata) in … Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla. Your email address will not be published. Only I would do take baked goods to a bakery. I sprinkled with chopped toasted almonds. Make the filling: Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Chill the galette, on the wooden board, in the fridge for about 15 minutes or until the pastry is firm. Brush the edges and sides with egg wash and sprinkle the entire galette generously with crunchy sugar such as demerara or turbinado. I, too, like a greater proportion of fruit to pastry than most recipes allow and do the exact same thing with most pies, crisps, and crumbles. Tip into a bowl with the butter and flour, and … 2 Tbsp. ], Dump the dough out onto a lightly floured work surface and pat it into a 1-inch-thick disk, being careful not to handle it too much. (Or wrap it well in plastic wrap and freeze it for up to 3 months. Do let us know how your vegan version turns out. I will fearlessly return misbehaving dough to the fridge at the first sign of sticking. It’s actually easy as can be. You're left with pastry that doesn't demand perfection, one where an uneven edge or a burnished bump is there simply to be charming. Great way to eat were in a bowl all at once and not soak into the flour until it done... 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