This recipe is inspired by Kitchen Confident and the dough is based off of Food 52’s How to Make any Galette (or Crostata) in 7 Steps. I’m really in love with this decadent yet rustic apricot pastry. The dough is not too sweet and the tang from the apricot is divine. It’s so perfect for brunch or for a nice dessert paired with a fruity or dry bubbly (I like dry and my go to is Mawby Blanc de Blancs). To break up the process a bit, I like to make the dough the night before and let it rest in the fridge. This recipe outlines how to make the mini versions, but you can make one giant delicious galette or break up the dough to make two of them. Follow your creative culinary heart and have fun with this!
What you'll need
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 1 ½ sticks cold, unsalted butter diced
- ¼ cup ice water
- 6 apricots, pits removed and sliced thin (or into desired width, if cutting into quarters you may need more apricots)
- 2 tablespoons granulated sugar (depending on desired sweetness of your fruit, add sugar) plus a little extra to sprinkle on the crust
- 1 tablespoon cornstarch
- 1 cup apricot preserves
- 2-3 tablespoons heavy cream of half and half
Prep + Bake
- In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles coarse crumbs. If you wish, this can also be done in a food processor. Slowly drizzle in the ice water, about tablespoon at a time and toss until the dough just comes together. It will still be crumbly (take care not to make the dough too wet). Place in the center of a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go. Press it into a disk form and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 400 degrees F. Remove dough from the refrigerator.
- Slice the apricots. Toss the fruit in a bowl with the sugar, cornstarch and apricot preserves. Set aside as you shape the dough.
- Separate the dough into about 12-16 small round balls, about 1 ½ – 2 inches in diameter. Place the dough between two sheets of parchment paper and roll out into a disk shape, about 5-6 inches across and 1/8 inch thick. Remember, it does not have to be perfect. Rest on parchment paper. Repeat until you have used all the dough.
- Arrange the fruit in the center of the disk. Gently bring up the edges of the dough, folding and crimping a little along the way towards the center of the galette. Lightly brush the exposed dough with heavy cream or half and half. Sprinkle the washed dough with sugar, if you wish.
- Transfer the galette on the parchment onto a baking sheet. Bake for about 20-25 minutes, or until the center is bubbly and the crust is golden brown. Turn the baking sheet once to ensure even baking. Remove from the oven when it is fully baked, and transfer to a cooling rack. When the filling has had some time to rest, slice the galette and enjoy, plain or a la mode.
Makes 12-16 mini Galettes
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Author: Jennifer Kuhar