Description
This Apricot Cherry Galette is a rustic, free-form tart featuring a flaky homemade pastry crust filled with a sweet and tangy mixture of ripe apricots and cherries. Enhanced with cinnamon and vanilla, it’s a delightful dessert perfect for summer gatherings or casual treats.
Ingredients
Scale
Fruit Filling
- 1 lb apricots (not overly ripe)
- 1 cup cherries (pitted)
- 1/4 cup sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
Pastry Dough
- 1 1/4 cup all-purpose unbleached flour
- 1/2 Tbsp sugar
- 1/2 tsp salt (omit if using salted butter)
- 4 oz (1/2 cup/1 stick/8 Tbsp) very cold unsalted butter
- 4 to 6 Tbsp ice water
Finishing
- 1/2 Tbsp unsalted butter
- 1 egg (for egg wash)
- A sprinkling of sugar and cinnamon for the crust
Instructions
- Prepare the fruit filling: Wash and pit the cherries, then pit and slice the apricots. In a bowl, gently toss the apricots and cherries with 1/4 cup sugar, 1 tablespoon flour, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract. Set aside to macerate while you prepare the dough.
- Make the pastry dough: In a large bowl, combine 1 1/4 cups all-purpose flour, 1/2 tablespoon sugar, and 1/2 teaspoon salt. Cut in 4 ounces of very cold unsalted butter until the mixture resembles coarse crumbs. Add 4 to 6 tablespoons ice water gradually, mixing just until the dough comes together. Form dough into a disc, wrap in plastic, and chill in the refrigerator for at least 15 minutes.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer the dough carefully onto a baking sheet lined with parchment paper.
- Assemble the galette: Spoon the fruit filling onto the center of the dough, leaving about 2 inches border around the edges. Dot the filling with 1/2 tablespoon unsalted butter cut into small pieces.
- Fold the crust edges: Fold the edges of the dough over the fruit, pleating as necessary to contain the filling but leaving the center exposed.
- Apply egg wash and sprinkle: Beat the egg and brush it lightly over the exposed crust edges. Sprinkle with a mixture of sugar and cinnamon for extra crunch and flavor.
- Bake the galette: Preheat the oven to 375°F (190°C). Bake the galette for about 22 minutes, or until the crust is golden brown and the fruit is bubbling.
- Cool and serve: Remove the galette from the oven and let it cool slightly on a wire rack before slicing and serving. Enjoy warm or at room temperature.
Notes
- Use very cold butter and ice water to ensure a flaky crust.
- You can substitute cherries with other stone fruits like plums or peaches if desired.
- Omitting salt is recommended if using salted butter to avoid oversalting the dough.
- The galette is best enjoyed within a day or two but can be refrigerated for up to 3 days.
- For a vegan version, substitute butter with plant-based margarine and use a flax egg wash or skip egg wash entirely.
