Sunday, June 21, 2015

Apricot Galette

By the time you are reading this I will be cruising the Hawaiian islands, being pampered and spoiled.  In between my packing I was also going through the refrigerator, using up things so they wouldn't spoil or taking extras to Mom (who is babysitting Harley!)  I still had some apricots left over but I didn't have time to make anything elaborate and didn't need the leftovers.  So I made a galette.  A galette is basically a free-form pie.  No pie pan, no top crust, they are very rustic, much easier than making a traditional pie. They aren't as fussy as a pie, there is much more room for error.

I whipped up the galette, shared some with the friends who will be handling some of our yard duties while we're gone.  No leftover galette, no apricots in the fridge. I didn't even put it on a serving plate so one less dish to wash. It all worked out quite well!

Roll out the dough to a 12-inch (rough) circle.

Arrange apricots on dough.

Fold over the dough, overlapping if need be, to keep the circle shape.

Apricot Galette

Pastry for 10-inch pie round
12 apricots, pits removed and cut into quarters
2 tablespoons sugar (more or less, depending on the sweetness of your fruit)
1 tablespoon cornstarch

Preheat the oven to 400 degrees.

Toss the fruit in a bowl with the sugar and cornstarch and set aside as you shape the dough.

Place the dough on a lightly floured piece of parchment paper.  Roll out into a disk about 12 inches wide and 1/8 inch thick.  It doesn't have to be a perfect circle! Transfer dough and parchment paper to a baking sheet.

Arrange the fruit in the center of the disk.  Gently bring up the edges of the dough, folding and overlapping, as necessary.  If desired, lightly brush the exposed dough with heavy cream. Sprinkle the washed dough with sugar.

Bake for about 45 minutes, or until the center is bubbly and the crust is golden brown. Transfer to a cooling rack.  Let rest 10 minutes before serving, either plain or with ice cream.

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