Apricot-Almond Galette

Fresh, juicy and flavorful fruit is finally here. Thank goodness. Sure, winter is long due to the lack of sunshine, abundance of snow and short days. Yet, the desert of fresh fruit is one of winter’s worst traits.

In honor of fresh summer fruit, I am sharing one of my all-time favorite dessert recipes. This one is great right out of the oven, steaming and bubbly. But it’s also great served cold with a scoop of ice cream.

This is one of four recipes in a picnic series that were recently featured in the Spring issue of Revival Magazine.

Each and every recipe was developed and crafted around the idea of an upscale spring picnic, which I like to call Picnic Redoux.


Keep your eyes out for the next three recipes of the Picnic Redux!

Flaky Pie Crust | Zestful Kitchen

Flaky Pie Crust
 
Author:
Makes: 1 single pie crust
Ingredients
  • 1¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 tablespoons vegetable shortening, cut into ¼ inch pieces chilled
  • 6 tablespoons unsalted butter, cut in ¼ inch pieces, chilled
  • 4 tablespoons ice water
  1. In a food processor, combine flour, sugar and salt. Pulse a few times to thoroughly combine.
  2. Sprinkle shortening over flour mixture and process until flour looks like course cornmeal, 3 pulses. Sprinkle butter over mixture and pulse until crumbs are slightly smaller than pea size.
  3. Transfer dough mixture to a large bowl and sprinkle 3 tablespoons of ice water over dough. With a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t stick together add remaining tablespoon of ice water and mix until dough is cohesive.
  4. Turn dough out onto a clean, flat surface, flatten into a 4-inch disk and wrap with plastic wrap. Refrigerate for 1 hour.
  5. Remove from refrigerator and let stand at room temperature for 10 minutes before rolling out.
  6. Position rack in the lower third of the oven and preheat to 375° F. Line a baking sheet with parchment paper, set aside.
  7. On a lightly floured surface, roll out dough into a 13-inch round, about ⅛ inch thick. Roll dough onto rolling pin and transfer to a parchment-lined baking sheet.
  8. This flaky crust is perfect for single pies and rustic galettes, such as the Apricot-Almond Galette that follows.
Notes
Just double the ingredients for a double crust pie.

Fresh spring fruit is one of Mother Earth’s greatest gifts. Keep dessert rustic and let the fruit shine as you give a nod to grandma’s pie.

If you can’t find apricots, peaches will do. If you want to make it personal, divide your dough and filling in quarters and make small individual galettes, just watch the baking time. And remember, fresh is always best when it comes to fruit.

 

Apricot–Almond Galette | Zestful Kitchen

Apricot-Almond Galette
 
Author:
Makes: 1 galette
Ingredients
  • 1 Flaky Pie Crust recipe (*see above recipe)
  • 1½ pounds apricots, halved, pitted and thinly sliced
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon almond extract
  • 3 tablespoons corn starch
  • ½ cup sugar
  • ⅛ teaspoon salt
  • ⅓ cup apricot jam or preserves
  • 1 egg, beaten
  • 2 tablespoons sliced almonds
  1. In a large bowl combine apricots, lemon juice, almond extract, cornstarch, sugar and salt. Toss to coat all fruit pieces.
  2. Remove dough from refrigerator and let stand at room temperature for 10 minutes before rolling out.
  3. Position rack in the lower third of the oven and preheat to 375° F. Line a baking sheet with parchment paper, set aside.
  4. On a lightly floured surface, roll out dough into a 13-inch round, about ⅛ inch thick. Roll dough onto rolling pin and transfer to a parchment-lined baking sheet.
  5. Spread jam onto rolled out dough, leaving two inches from the edges uncovered. Place apricots in an even layer on top of the jam.
  6. Fold dough edges over the apricots, about two inches in. Loosely pleat dough over itself, leaving the center of the galette open.
  7. Brush dough with egg mixture and sprinkle with sliced almonds.
  8. Bake for 45—55 minutes, until center is bubbly and edges are golden brown.
  9. Remove from oven and allow galette to cool on pan for 5-10 minutes before cutting.

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