Helen Rennie | Apricot Galette @helenrennie | Uploaded 4 years ago | Updated 1 hour ago
Apricot Galette
Serves 8
This works with any stone fruit (peaches, nectarines, plums), apples, and pears. If using peaches and nectarines, reduce the sugar slightly. You can also add some berries. Good combinations are:
-apricots and cherries
-peaches and blueberries or raspberries
Pie Dough:
========
Makes 2 disks of dough. Save the second disk for some other use.
212g unbleached all-purpose flour (for the food processor)
2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale)
26g (2 Tbsp) granulated sugar
284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
142g unbleached all-purpose flour (in a large bowl)
57g cold water
57g cold vodka
Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
A detailed video on this dough using a food processor: youtu.be/_9hi64vAeJU
A detailed video on this dough by hand (this also works in a mixer with a paddle attachment): youtu.be/l80VP7zGRwk
Filling:
=====
840g (1.85 Lb) apricots
Pinch of cinnamon or to taste
1/2 tsp vanilla extract or paste
75g (1/3 cup) granulated sugar
Squirt of lemon (1/2 tsp - 2 tsp depending on how sour your fruit is)
Half and pit the apricots. Cut into wedges. Mix with all the other ingredients in a medium pot and let sit (don’t cook!) for 45 min and up to 2 hours.
Assembly:
========
2 Tbsp sugar, divided
1 Tbsp melted butter
1 Tbsp apricot preserves (optional)
Roll out 1 disk of pie dough as shown in the video. Place on a parchment covered baking sheet and chill in the fridge for 20 min while preheating the oven to 400F (205C). If the dough is too stiff after chilling, let it warm up until pliable, about 5 min. Sprinkle the dough with 1 Tbsp sugar leaving a 2 inch (5cm) border. Set a strainer over a bowl. Drain the fruit, reserving the juice. Pour the juice back into the pot. Place the fruit in the middle of the dough and fold the dough around it pinching the folds as shown in the video. Brush the dough and the fruit with 1 Tbsp melted butter (you might not need all of it) and sprinkle the dough and the fruit with 1 Tbsp sugar.
Baking:
Bake in the bottom third of the oven for 20 min. Put the pot with the juice over high heat and boil until syrupy. Add 1 Tbsp apricot preserve (optional) and stir until dissolved. Boiling until very sticky (don’t touch or taste!) Cover the fruit with the glaze and move to the upper third of the oven. Bake until the fruit and the dough are nicely browned, 15-20 min. Cool at least 30 min and serve. Can be cooled to room temp and served later in the day. Can be rewarmed at 350F for 10 min. Don’t refrigerate. Serve the day you make it.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
Apricot Galette
Serves 8
This works with any stone fruit (peaches, nectarines, plums), apples, and pears. If using peaches and nectarines, reduce the sugar slightly. You can also add some berries. Good combinations are:
-apricots and cherries
-peaches and blueberries or raspberries
Pie Dough:
========
Makes 2 disks of dough. Save the second disk for some other use.
212g unbleached all-purpose flour (for the food processor)
2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale)
26g (2 Tbsp) granulated sugar
284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
142g unbleached all-purpose flour (in a large bowl)
57g cold water
57g cold vodka
Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
A detailed video on this dough using a food processor: youtu.be/_9hi64vAeJU
A detailed video on this dough by hand (this also works in a mixer with a paddle attachment): youtu.be/l80VP7zGRwk
Filling:
=====
840g (1.85 Lb) apricots
Pinch of cinnamon or to taste
1/2 tsp vanilla extract or paste
75g (1/3 cup) granulated sugar
Squirt of lemon (1/2 tsp - 2 tsp depending on how sour your fruit is)
Half and pit the apricots. Cut into wedges. Mix with all the other ingredients in a medium pot and let sit (don’t cook!) for 45 min and up to 2 hours.
Assembly:
========
2 Tbsp sugar, divided
1 Tbsp melted butter
1 Tbsp apricot preserves (optional)
Roll out 1 disk of pie dough as shown in the video. Place on a parchment covered baking sheet and chill in the fridge for 20 min while preheating the oven to 400F (205C). If the dough is too stiff after chilling, let it warm up until pliable, about 5 min. Sprinkle the dough with 1 Tbsp sugar leaving a 2 inch (5cm) border. Set a strainer over a bowl. Drain the fruit, reserving the juice. Pour the juice back into the pot. Place the fruit in the middle of the dough and fold the dough around it pinching the folds as shown in the video. Brush the dough and the fruit with 1 Tbsp melted butter (you might not need all of it) and sprinkle the dough and the fruit with 1 Tbsp sugar.
Baking:
Bake in the bottom third of the oven for 20 min. Put the pot with the juice over high heat and boil until syrupy. Add 1 Tbsp apricot preserve (optional) and stir until dissolved. Boiling until very sticky (don’t touch or taste!) Cover the fruit with the glaze and move to the upper third of the oven. Bake until the fruit and the dough are nicely browned, 15-20 min. Cool at least 30 min and serve. Can be cooled to room temp and served later in the day. Can be rewarmed at 350F for 10 min. Don’t refrigerate. Serve the day you make it.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
