Apricot Galette

For me, summer equals baking. I usually have a long holiday- there’s little to do in my branch when the courthouse is closed and although “crime never sleeps”, I can’t be bothered to take on just any assignments only to get out of the house. So I walk Sammy, I go to the beach, I read, I practice driving, I go to yoga and I bake. ๐Ÿ˜‰

_MG_2556I’ve been meaning to make a galette for ages now and although it has always seemed like an easy thing to put together (and oh so photographable!), I never got around to it until today. I decided on apricots since we both love them and since berries in the oven are not my favorite cup of tea, unless it’s cherries or sour cherries, that is. ๐Ÿ˜‰

_MG_2557.jpg

Little did I know I had to postpone my plan for several days because there was simply no such thing as apricots at our local store and so I had to go to a Meny, the kind of food court that has it all. And what do you think about my pictures? I’ve driven all across town to get my marble board, I’m picking flowers every day- this one is from a pot, it broke on account of the rain, or Sam, who knows?- and I’m thanking my lucky stars for having a bf with inherited silverware, so I don’t have to trawl all the antique shops to get some props. ๐Ÿ˜‰ haha!

The recipe I used was the one from The Hugry Traveller’s Blogย and her preparation steps are so much more educational than mine! But I have no patience for obvious things and I’ve been cooking for almost 20 years, so I’ll give you the short version, hoping you’ll manage. ๐Ÿ˜‰

Ingredients:

For the Crust:

113 grams butter, very cold

1.5 cups all-purpose flour

1/2 teaspoon salt

1/4 cup water, very cold

For the Filling:ย 

7 apricots, halved, pitted, and thinly sliced

1/2 cup ย dark brown sugar

1/8 teaspoon salt

1/4 teaspoon vanilla extract

2 teaspoons lemon juice

4 tablespoons cornstarch

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1/8 teaspoon almond extract

For Garnish:

Egg wash (1 large egg whisked with 1 tablespoon of water)

Crunchy sugar such as demerara or turbinado

For Serving:

vanilla ice cream

Blend the flour and the salt, dice the butter and work it into the flour mixture. Add the water, little by little, until you have a homogeneous consistence. Roll the dough into a ball and put it in the fridge for one hour.

In the meanwhile, slice the apricots and toss them into a bowl. Add the essence, the sugar and the spices and let them infuse for an hour.

Roll the dough on a parchment paper until you get a thin and slightly round pizza-like sheet. Put the filling in it and wrap the whole thing partially up.

Turn the oven on at 200 gr C and let the galette rest in the fridge for half an hour on the parchment paper. Take it out and use a brush to wash it with the egg and water mixture. (I forgot this step and it turned out just fine!) Sprinkle some sugar on top (also forgot) and bake between 35-45 minutes. Let it rest and serve with vanilla ice-cream (didn’t have that, either!). Haha! ๐Ÿ˜‰

Makes about 4 portions and it’s the best thing I’ve had in ages! ๐Ÿ˜‰

Bon appetit!

xxx, Alina

 

 

 

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