Make a scrumptious Apricot Galette with a buttery crust and sweet apricot filling. Top with whipped cream, crème fraîche, or ice cream for an indulgent dessert.
- Prep Time45 min
- Cook Time1 hr
- Perform Time15 min
- Total Time2 hr
- Serving Size12
For the crust
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon sea salt
- 10 tablespoons (5 oz) cold unsalted butter cut into 1/4-inch (6-mm) cubes
- 2 to 6 tablespoons ice water
For the apricot filling
- 3 tablespoons granulated sugar plus more to taste
- 1 tablespoon brown sugar packed
- 2 tablespoons unbleached all-purpose flour
- 1/8 teaspoon sea salt
- Small pinch freshly grated nutmeg
- 1 1/2 pounds ripe apricots pitted but unpeeled, cut into eighths
- 1 tablespoon (1/2 oz) unsalted butter cut into 1/4-inch (6-mm) cubes
- 1 tablespoon heavy cream
- Whipped cream, crème fraîche, or ice cream for serving
Make the crust
Combine the flour, sugar, and salt in a food processor and pulse a few times to combine. Scatter the butter pieces over the mixture and pulse until the pieces of butter are about the size of peas. (Alternatively, whisk the flour and sugar together in a large bowl and work the butter in with a pastry blender or 2 knives.)
Dump the dough out onto a lightly floured work surface and pat it into a 1-inch-thick disk, being careful not to handle it too much. Don’t knead the dough. Simply wrap it in plastic wrap and refrigerate for at least 30 minutes. (Or wrap it well in plastic wrap and freeze it for up to 3 months. To use, thaw it in the refrigerator overnight.)
Make the apricot filling
In a large bowl, combine all but 1 teaspoon granulated sugar, the brown sugar, flour, salt, and nutmeg. Add the apricots and toss until evenly coated. Take a nibble and if your eyes scrunch up and your face puckers, add a touch or a ton more granulated sugar, depending on just how puckery the apricots are. Some apricots are just tarter than others.
To assemble and bake the galette
Position a rack in the lower third of the oven and preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set it aside.
On a lightly floured surface, roll out the chilled dough to a 14-inch-diameter circle. (If you have trouble rolling the chilled dough, let it rest at room temperature for about 10 minutes, and then try again.) Move the dough to the prepared baking sheet.
Arrange the apricot filling in the center of the crust, leaving a 2-inch border of dough around the edges. Fold the dough edges over the filling, pinching pleats in the crust as you proceed. Dot the exposed fruit with the cubed butter. Brush the edges of the crust with the cream, and then sprinkle with the remaining 1 teaspoon sugar.
Bake the galette for 40 minutes, and then lower the oven temperature to 350°F (177°C) and bake for another 10 to 20 minutes, or until the crust is golden brown and the edges are slightly caramelized.
Remove the baking sheet from the oven and set it on a wire rack for a few minutes to cool slightly. Slip the parchment paper with the galette off the baking sheet and onto the wire rack, and allow the galette to cool. Serve warm or at room temperature with a dollop of whipped cream or crème fraîche or a scoop of ice cream. The galette can be covered with plastic wrap and refrigerated for up to 2 days.