Apricot Cherry Galettes
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Serves: 4 individual or 1 8 inch
 
This recipe was inspired by a recipe a few summers ago in Eat Magazine. It could really be called summer fruit galette as it is delicious with whatever fruit is looking good at the moment: apricots, cherries, peaches, plums, blackberries and even apples in the fall. Double the pastry recipe and keep some in the freezer for a quick dessert or to feed a bigger crowd.
Ingredients
Pastry
  • ¾ cup all purpose flour
  • 1½ tsp sugar
  • ¼ tsp salt
  • 6 tbsp (85 g) cold unsalted butter, cut into small pieces
  • 1 tsp lemon juice
  • 2-4 tbsp cold water
Fruit Filling
  • 3 tbsp ground almonds, lightly toasted (I grind up lighted toasted whole almonds)
  • 3 - 4 tbsp sugar
  • 2 cups pitted and sliced apricots (about 6 medium)
  • ½ cup pitted and sliced cherries (a couple handfuls)
  • 1 egg
Instructions
To Make Pastry:
  1. Place the flour, sugar and salt in a food processor and pulse a few times until combined. Add the butter and pulse again until the mixture becomes like fine gravel (sandy in texture). Add the lemon juice and 1 tbsp of cold water at a time until the dough just comes together into a ball. Remove dough and flatten into a round disc. Wrap and refrigerate for 1 hour. If you are making individual ones, divide the dough into four, wrap and refrigerate for 1 hour.
To Assemble:
  1. Place a rack in the centre of the oven and preheat to 400F.
  2. In a small bowl, mix the ground almonds with 2 tbsp sugar and set aside.
  3. On a lightly floured surface, roll out each quarter piece of pastry into a rough 5 inch circle, about ¼ inch thick and place on a parchment lined baking sheet. Keep in the fridge while you roll out the remaining 3. Sprinkle 1 tbsp of the almond/sugar mixture over each round of pastry, leaving a 1 inch border all around. Mound or artfully arrange the fruit on top and sprinkle 1 tsp more sugar over the fruit. Fold the overhanging pastry over the edge of the filling, pleating the dough as needed.
  4. In a small bowl beat the egg with 1 tsp water. Brush the pastry with the egg mixture and sprinkle with a little granulated sugar.
  5. Bake for 20 minutes at 400F, then turn down the oven to 350F and bake for an additional 25 - 30 minutes or until the crust is golden and the fruit starts to bubble.
  6. Remove and cool on a rack for at least 20 minutes before serving. Serve as is or with a dollop of creme fraiche, maple whipped cream or scoop of ice cream.
  7. Note: For 1 large galette, roll out the pastry to a rough 12 inch circle about ¼ inch thick, place on a parchment lined baking sheet. Sprinkle the almond/sugar mixture over the pastry, leaving a 2 inch border all around. Mound or artfully arrange the fruit on top and sprinkle 1 - 2 tbsp more sugar over the fruit. Fold the overhanging pastry over the edge of the filling, pleating the dough as needed. Finish with egg wash and sugar and bake as above.
Recipe by The Bounty Hunter at http://thebountyhunter.ca/apricot-cherry-galette/