Apricot galette recipe
A perfect balance of sweet and tart, this rustic apricot galette is so easy to make with the best ripe apricots summer has to offer!
Equipment
- 1 food processor
- 1 spatula
- 1 cookie tray
Ingredients
For pastry
- 60 g plain flour
- 30 g polenta
- 1 tbsp caster sugar and more for sprinkling
- 1/4 tsp salt or use salted butter
- 50 g cold cubed butter
- 1 tbsp oil vegetable
- a few tbsp of ice cold water
For filling
- 300-350 g or 7 medium apricots washed stoned and sliced
- 1 tbsp jam apricot mixed with 2 tbsp of water to brush over the fruit and edges of pastry
Instructions
- Combine flour, polenta, sugar, and salt in a food processor. Pulse in cold butter and oil until the mixture resembles breadcrumbs. Gradually add ice water until the dough comes together. Wrap in cling film and refrigerate for 30 minutes.
- Wash, stone, and slice the apricots.
- Roll out the pastry on a parchment-lined tray. Arrange the apricot slices on the pastry, leaving a border. Brush with apricot jam and fold the edges over the fruit. Sprinkle with sugar.
- Bake in a preheated oven at 190°C (375°F) for 35-40 minutes, or until golden brown. Serve warm with just a dollop of sour cream or ice cream or cold with whipped cream.
Video
Notes
If you don't have a food processor, make the pastry by hand, rubbing the butter and flours with your fingers, then add the rest of the ingredients, working quickly and not overmixing.
This is a flat pastry so bake in a flat tray, otherwise you may not get a nice crumbly and golden-brown pastry.
Sprinkle as much sugar as you like on top if you want to make it sweeter andd get a crunchier bite.
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