For a 9-inch crust
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) of butter, cold and cubed
- 1/4 cup ice water
For one 9-inch galette
- 3/4 pound fresh apricots, pitted and chopped
- 1/2 pound fresh cherries, pitted
- 2 tablespoon cornstarch
- 1/4 cup sugar + more for sprinkling
- Juice of half a lemon
Ingredients for Assembly
- 1 egg, beaten
- Cut butter into small cubes and place in the freezer for 15 minutes.
- Preheat your oven to 400 degrees.
- Pulse flour, sugar and salt in a food processor.
- Add butter and pulse until it resembles a coarse meal.
- Gradually add ice water and pulse until the dough forms a coarse meal.
- Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
- Flatten into a circle; wrap individually in plastic.
- Refrigerate dough for at least an hour.
- Remove dough from refrigerator; place on floured work surface.
- Using a rolling pin, roll out the dough into a rough 11-inch circle.
- Trim the edges to a clean circle with a pairing knife.
- Transfer the circle to a baking sheet or pizza pan lined with parchment paper.
- Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough.
- Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice.
- Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside.
- Fold up and pleat the dough over the top of the fruit, leaving the center uncovered.
- Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar.
- Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly.
- Remove from oven and transfer to a cooling rack immediately.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, a Pillsbury pie crust from the dairy case can be substituted.
**1 can Comstock cherries can be substituted. Just add apricots!