Apricot Cherry Galette
Prep Time: 18 minutes
Cook Time: 22 minutes
Total Time: 40 minutes
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.
- 1 lb apricots not overly ripe
- 1 cup cherries pitted
- 1/4 cup sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 Tbsp butter
- 1 1/4 cup all-purpose unbleached flour
- 1/2 Tbsp sugar
- 1/2 tsp salt omit if using salted butter
- 4 oz 1/2 cup/ 1 stick/ 8 Tbsp very cold unsalted butter
- 4 to 6 Tbsp ice water
- 1 egg
- A sprinkling of sugar and cinnamon for the crust
How to make a flaky, perfect crust:
In a food processor with blade attachment, pulse 1 1/4 cups flour, 1/2 Tbsp sugar and 1/2 tsp salt until mixed.
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.
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.
How to Make the Galette: Preheat the oven to 425 degrees F.
In a small bowl, beat the egg with a fork and set aside.
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.
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.
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.
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.
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.