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
Filling Ingredients**
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
ASSEMBLY
- 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!
Quit honestly once it’s baked, it’s hard to tell which is which so go for the easy!!!!
Sounds great! You know me – I’d go for the Pillsbury crust and canned cherries. Maybe someday I’ll get more into being a baker and dessert maker.