Posted by: thedirtybaker | August 8, 2012

Apricot Galette

This was the second recipe that I made from the Martha Stewart Pies and Tarts book.  I’d made galettes twice in the past, with messy results.  The crusts split open; juice oozed out the sides and bubbled and messed up the presentation.  Fortunately, the galettes tasted good, so I was open to trying again. I sort of followed the recipe – except that I changed the major flavoring agent from plums to apricots, and added cinnamon, nutmeg, and ginger.

I brought it to game night at Sara’s, and it was a big hit.  I’m welcome to use that group as guinea pigs anytime!  I think I like it better with apricot than with plums, too, but use whatever’s ripe and delicious.  For an apple or pear galette, I’d recommend a lot more spices, and maybe some raisins in the filling.


Pâte Brisée:

2 c. all-purpose flour

1 tsp. salt

1 tsp. sugar

1 c. cold unsalted butter, cut into small pieces

1/4-1/2 c. ice water.


2 Tbsp. all-purpose flour, plus more for dusting

1/4 c. whole toasted almonds

5 Tbsp. sugar

cinnamon, nutmeg, and ginger to taste

5-6 apricots (or plums), halved, pitted, and sliced 1/4-inch thick.  Keep sliced halves together.

1-2 Tbsp. heavy cream for brushing


For crust:

Pulse flour, salt, and sugar in a food processor (or whisk together by hand).  Add butter and pulse (or quickly cut in with a pastry blender or fingertips) until mixture resembles coarse meal, with some larger pieces remaining.  Drizzle 1/4 c. water over mixture.  Pulse (or mix with a fork) until mixture just begins to hold together.  If dough is too dry, add 1/4 c. more water, 1 Tbsp. at a time, and pulse (or mix with a fork).

Gather into a ball, wrap loosely in plastic, and press into a disk using a rolling-pin.  Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.  (Can be frozen up to 3 months, thaw in refrigerator before using.)

For galette:

Preheat oven to 350°F.  On a lightly floured piece of parchment, roll out dough into an approximate 16-inch oval, 1/4 inch thick.  Transfer dough (on parchment) to a large baking sheet.

Pulse almonds, 3 Tbsp. sugar, spices, and flour in a food processor until ground to a coarse meal.  Sprinkle almond mixture over dough.  With a spatula, transfer apricot slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out.  Fold edge of dough over fruit.  Refrigerate 30 minutes.

Brush dough with cream; sprinkle galette evenly with remaining 2 Tbsp. sugar.  Bake until crust is deep golden, and plums are juicy and bubbling, about 70 minutes.  Transfer to a wire rack, and let cool completely.


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