dessert

Apricot Galette

It isn't quite what my grandmother used to make, but it'll do... I love apricots in any form - as jam, as compotte and especially as tart or pie fillings. Sadly, these days my childhood and early youth joy of eating them as ripe fruits is kind of hard to achieve since because of all this distance tranportation nonsense they are picked unripe. Which means that they do not ripen in the way that they should. They transform themselves from hard as stone little things to sad little shirvelled up oldies with hardly any time in-between. A tangible exemplar for letting go of this globalization in agriculture nightmare and going back into regional farming.

So, you live in a city of almost 20 million - where are you going to grow all the stuff, you may ask? You know, there is amazing farmland less than a hundred kilometers from where I am sitting right now. And you know what happens? The stuff that gets grown there gets sent to God knows where and then the stuff from God knows where gets imported to here.

Why? I know why. And if you don't you should make it your job to find out - before it is too late...


INGREDIENTS
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter chilled, diced
  • 1/4 cup ice water
  • 12 apricots pits removed and cut into quarters
  • 2 tablespoons granulated sugar more or less, depending on the sweetness of your fruit, plus extra for the crust
  • 1 tablespoon cornstarch
  • 2 tablespoons heavy cream or half and half

INSTRUCTIONS
  • Preheat the oven to 400 degrees. If using a pizza stone, place it in the lower third of the oven.
  • 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 course 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.
  • Toss the fruit in a bowl with the sugar and cornstarch and set aside as you shape the dough.
  • Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick. It does not have to be perfect. 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 to the pizza stone in the oven or on a baking sheet. Bake for about 45 minutes, or until the center is bubbly and the crust is golden brown. 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, either plain or a la mode.


Shamelessly filched from: 
Thank you Kitchen Confidante! :-)

Images: Unsplash and Freepik.


Elif Ayiter

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