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Apricot Galette: Rustic French Delight

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Dive into the rustic charm of French countryside cuisine with this simple yet elegant Apricot Galette. Perfect for any level of baking experience, this recipe brings a delightful combination of tangy apricots and a flaky, buttery crust to your table. It’s an ideal choice for a summer dessert or a cozy afternoon treat.

Ingredients

Scale
  • For the Pastry:1 1/4 cupsall-purpose flour1/2 tspsalt1 1/2 tspsugar8 tbspcold unsalted butter, cut into pieces1/4 cupice water
  • 1 1/4 cupsall-purpose flour
  • 1/2 tspsalt
  • 1 1/2 tspsugar
  • 8 tbspcold unsalted butter, cut into pieces
  • 1/4 cupice water
  • For the Filling:3 cupsfresh apricots, sliced1/3 cupsugar1 tbspcornstarch1 tspvanilla extractZest ofonelemon
  • 3 cupsfresh apricots, sliced
  • 1/3 cupsugar
  • 1 tbspcornstarch
  • 1 tspvanilla extract
  • Zest ofonelemon
  • For Assembly:1beaten egg, for brushing2 tbspcoarse sugar, for sprinkling
  • 1beaten egg, for brushing
  • 2 tbspcoarse sugar, for sprinkling

Instructions

  1. Prepare the Dough:In a large bowl,whisktogether flour, salt, and sugar.Cut in the butter using a pastry blender until the mixture resembles coarse crumbs.Gradually add ice water, mixing until the dough forms. Wrap in plastic and chill for at least one hour.
  2. In a large bowl,whisktogether flour, salt, and sugar.
  3. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs.
  4. Gradually add ice water, mixing until the dough forms. Wrap in plastic and chill for at least one hour.
  5. Prepare the Filling:Toss sliced apricots with sugar, cornstarch, vanilla, and lemon zest. Set aside.
  6. Toss sliced apricots with sugar, cornstarch, vanilla, and lemon zest. Set aside.
  7. Assemble and Bake:Roll out dough on a floured surface to a 12-inch circle. Transfer to a baking sheet lined withparchment paper.Spread apricot mixture in the center, leaving a 2-inch border. Fold edges over the filling.Brush crust with egg and sprinkle with sugar.Bake at 375°F for 40-45 minutes until golden. Cool before serving.
  8. Roll out dough on a floured surface to a 12-inch circle. Transfer to a baking sheet lined withparchment paper.
  9. Spread apricot mixture in the center, leaving a 2-inch border. Fold edges over the filling.
  10. Brush crust with egg and sprinkle with sugar.
  11. Bake at 375°F for 40-45 minutes until golden. Cool before serving.

Notes

Ensure the pastry dough is well-chilled to make handling easier.
If using very juicy apricots, increase the cornstarch slightly to prevent a soggy crust.

Nutrition

Find it online: https://mykitchenstorie.com/apricot-galette-rustic-french-delight/