See what’s cooking!


Sign up and get the latest updates, news and recipes


Apricot-Blueberry Galette

  • 1/13
    Apricot-Blueberry Galette
  • 2/13
    Put the flour, salt and butter into a food processor fitted with a metal blade.
  • 3/13
    Pulse the mixture in 3-second intervals (do not leave the food processor running) until it resembles coarse meal with pea-size butter pieces.
  • 4/13
    Sprinkle 3 tablespoons of water over the mixture, and pulse several times. Repeat with 3 more tablespoons. Using your fingers, see if the dough holds together easily.
  • 5/13
    On a lightly floured surface, use your hands to shape the dough into a ball. Press it down to form a 2-inch-tall disc. Wrap the disc in plastic wrap, and refrigerate for 30 minutes.
  • 6/13
    Crush the ladyfingers with a rolling pin
  • 7/13
    Crushed ladyfingers
  • 8/13
    Lightly flour your work surface and your rolling pin, and roll the dough out to ¼-inch thickness.
  • 9/13
    Brush the dough with some of the melted butter...
  • 10/13
    ...and sprinkle with the breadcrumbs or crushed ladyfingers and ¼ cup sugar.
  • 11/13
    Leaving a 3-inch-wide border, arrange the apricots in a single layer, cut side down, over the crumbs.
  • 12/13
    Sprinkle the rest of the sugar and cinnamon over the fruit.
  • 13/13
    Fold the dough edges over the fruit, pressing it down lightly. Brush the sides with the melted butter, and if you have any left, pour it over the fruit

Text, photos and food cooked by Michal Martinek

Jul 6, 2015

Print this recipe

Apricot-Blueberry Galette

Apricots are my favorite fruit—especially in a baked form—but the season is quite short, so I strike while the iron’s hot.

Making a galette is similar to making a tart, but it is easier and free-form; the dough is simply rolled out, covered with the fruit, with the edges folded back over the fruit. The result is an open-faced, rustic pie that smells divine and tastes even better. 

O

  1. Serves 6–8
  2. Dough
  3. 2 cups unbleached all-purpose flour
  4. ½ teaspoon salt
  5. 1 teaspoon sugar
  6. 12 tablespoons butter, cut into ¼-inch cubes
  7. Ice water
  8. Topping
  9. 5 tablespoons butter, melted, divided
  10. 10–12 apricots, pitted, halved
  11. 1 cup blueberries
  12. ¼ cup breadcrumbs or ladyfingers, crushed
  13. ½ cup sugar, divided
  14. 1 teaspoon cinnamon

1

Put the flour, salt and butter into a food processor fitted with a metal blade. Pulse the mixture in 3-second intervals (don’t leave the processor running) until it resembles coarse meal with pea-size butter pieces.

2

Sprinkle 3 tablespoons of water over the mixture, and pulse several times. Repeat with 3 more tablespoons. Using your fingers, see if the dough holds together easily. If it’s still too crumbly, add another tablespoon or two of water, but don’t let it become wet.

3

On a lightly floured surface, use your hands to shape the dough into a ball. Press it down to form a 2-inch-tall disc. Wrap the disc in plastic wrap, and refrigerate for 30 minutes.

4

Preheat the oven to 375 degrees. Take the dough out of the refrigerator and let it rest for 5 minutes, or until it’s easy to roll out. Lightly flour your work surface and your rolling pin, and roll the dough out to ¼-inch thickness. Transfer the dough to a baking sheet lined with parchment paper (the dough will be bigger than the baking sheet).

5

Brush the dough with some of the melted butter and sprinkle with the breadcrumbs or crushed ladyfingers and ¼ cup sugar. Leaving a 3-inch-wide border, arrange the apricots in a single layer, cut side down, over the crumbs. Sprinkle the blueberries over the apricots. Sprinkle the rest of the sugar and cinnamon over the fruit.

6

Fold the dough edges over the fruit, pressing it down lightly. Brush the sides with the melted butter, and if you have any left, pour it over the fruit. Bake in the oven until the crust is golden brown and the fruit bubbly, 45–55 minutes. Remove from the oven and let cool to room temperature.

Comments


No comments yet on Apricot-Blueberry Galette.


Add yours...


* Required fields.

Your e-mail address will not be published.








Please enter the word you see in the image below: