Sweet summertime! Every day feels like a good day to eat a pie (but not really). I am rounding off the last two weeks of delicious apricot recipes with an Apricot Galette. Galettes are like pies but definitely more forgiving and require less time for the busy or impatient.
Today’s crust recipe I adapted from one of my other favorite bloggers: Sally at Sally’s Baking Addiction. Baking measurements are not something to play around with so when it doubt follow someone you trust! Sally I trust you completely! I just used a little less sugar than her…
I love the sweet and tart nature of Apricots that I think goes perfectly with this galette. And if its as hot as it is here-there is no question a scoop of vanilla ice cream is necessary. Even though I have been sharing some extra sweet recipes this week. Just remember balance and moderation. Since you can buy apricots individually you don’t have to eat all these recipes in the same week 😉
Apricot Galette
The perfect mix of tart and sweet.
Ingredients
- 3 apricots sliced
- 2 tbsp sugar
- 1 tsp vanilla
- 1 egg beaten
For the crust:
- 1 1/2 cups flour
- 2 tbsp sugar
- 1 stick unslated butter cold, cubed
- 1/4 cup cold water
- pinch of salt
Instructions
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Add the sliced apricots, sugar, and vanilla into a bowl. Let the apricots soak while you make the crust.
Make the crust:
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Add the flour, sugar, salt, and cubed butter into a bowl.
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Use a pastry cutter to cut the mixture until its close to coarse, pea-sized crumbs.
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Add 1/4 cup of ice water and stir with a fork.
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Knead the dough in the bowl until it all comes together. Shape the dough into a ball and flatten it into a think disk.
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Wrap the dough in plastic wrap and refrigerate for at least one hour.
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Preheat the oven to 435 degrees Fahrenheit.
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Line a baking sheeting with parchment paper.
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On a lightly floured surface, roll the dough into a 12-inch circle.
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Transfer the dough to a prepared baking sheet.
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Spoon the apricot into the center of the dough, leaving a 2-3 inch border on the edges.
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Brush the crust with beaten egg and sprinkle with sugar. Bake for 30-35 minutes or until the crust is golden brown.
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Remove the oven and allow to slightly cool before serving.
Recipe Notes
The Galette tastes best on the same day it is baked. I highly recommend topping with vanilla ice cream!
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