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Apricot Cherry Galette
The crust is flaky and perfect. The filling is scrumptious. Mmm. Yum! You won't be able to wait for this to cool down, so go ahead and serve warm with vanilla ice cream.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 18 min🔥 Cook: 22 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●bowl
- ●spatula
- ●baking sheet
📝 Preparation Steps
1
How to make a flaky, perfect crust:
2
In a food processor with blade attachment, pulse 1 1/4 cups flour, 1/2 Tbsp sugar and 1/2 tsp salt until mixed.
Tbsp sugar1/2tsp salt (omit if using salted butter)1/2
3
Cut 1 stick cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8 times. Your butter should become pea-sized. Add ice water 1 tbsp at a time and pulse between each addition. Your dough is ready when it just begins to clump. I used 5 tbsp of ice water.
4
Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate ⏱️ 45 min to ⏱️ 1 hour.
5
How to Make the Galette: Preheat the oven to 425 degrees F.
6
In a small bowl, beat the egg with a fork and set aside.
egg1
7
Slice apricots into 1/2″ thick slices. Place apricots and pitted cherries in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.
apricots (not overly ripe)1 lbcherries (pitted)1 cup
8
On a sheet of parchment paper, roll the dough into a 12″ circle. The parchment paper makes transferring and cleanup easy! Place the parchment paper and dough onto a rimmed baking sheet to catch any leaks.
9
Arrange the apricots in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Top with cherries. Discard any excess juices from the fruit, or your galette may overflow. It will be plenty juicy without the extra syrup. Dot the top of the fruit with dots of the 1/2 tbsp butter.
apricots (not overly ripe)1 lbcherries (pitted)1 cup
10
Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough.
11
Brush the crust with beaten egg and sprinkle generously with sugar and cinnamon. Bake for ⏱️ 18-22 minutes or until the crust is golden brown and the peach juices are syrupy. Let sit ⏱️ 15 minutes before serving.
egg1
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