Rustic Apricot Galette
This mouthwatering tart is filled with sugary sweet apricot. Pile the fruit in the center for the best results.
Rustic Apricot Galette
Ingredients:
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1 recipe pastry
2 lbs ripe apricots
½ cup granulated sugar
3 tbsp cornstarch
2 tbsp unsalted butter, cut
1 large egg white, beaten
1 tbsp water
1 tbsp granulated sugar
Method:
Preheat the oven to 425F°.
Lay a large rectangle of parchment paper on a surface large enough to roll out your pastry. Remove the pastry from the refrigerator and let it temper slightly, until it is soft enough to roll out.
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Meanwhile, wipe the apricots with a damp towel and dry them well. Cut each apricot in half and discard the stone. Cut each half in half again and place the quarters in a large non-reactive bowl. Add the ½ cup sugar and the cornstarch, then toss to thoroughly coat.
Lightly dust the sheet of parchment paper with a little flour and place the disc of pastry in the centre. Roll the pastry out to a circle about 12 inches in diameter and ¼ -inch thick and brush away any excess flour.
Make sure the pastry isn’t sticking to the paper; periodically lift the edges and sprinkle the paper with a dash more flour if it does.
(If the pastry is really sticking, slide the paper onto a cutting board or baking sheet and pop the whole thing in the refrigerator for a few minutes. Warm pastry will stick no matter what, and will absorb so much flour that it will become tough. Keep it cool and you’ll have no trouble.) When you have a large enough circle, slide the paper and the pastry onto a large baking sheet.
Pile the apricots and their sugary syrup into the centre of the pastry circle, leaving 1½ to 2 inches around the outside free of filling or syrup.
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Pat the fruit together to make it as compact as possible, mounding it a little higher in the very centre.
Dot the filling with the little pieces of butter, scattering them over the fruit. With clean fingers, fold up the outside edge of the pastry over the filling, gently pressing the folds together to secure the pastry.
Brush the pastry with the egg white-water glaze, then sprinkle with the 1 tablespoon sugar.
Place the baking sheet in the centre of the oven and bake at 425F° for 20 minutes, then reduce the temperature to 375F° and bake another 25 to 35 minutes, or until the pastry is crisp and golden and the filling is bubbling in the center of the tart.
Cool on the sheet set over a wire rack.
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The galette may be served warm or at room temperature.
Serves 8 – 10.
Courtesy Regan Daley