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Plum Apricot Galette
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 1/4 cup granulated sugar
- 2 tablespoons almond flour
- 4 ripe plums, pitted and sliced
- 4 ripe apricots, pitted and sliced
- 2 tablespoons honey
- 1 egg, beaten (for egg wash)
- 2 tablespoons sliced almonds
Instructions
- In a large bowl, combine 1 1/2 cups of all-purpose flour and 1/4 teaspoon of salt. Add the cold, diced butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
- Sprinkle 1/4 cup of granulated sugar and 2 tablespoons of almond flour over the center of the dough, leaving a 2-inch border.
- Arrange the sliced plums and apricots over the sugar and almond flour mixture. Drizzle the fruit with 2 tablespoons of honey.
- Fold the edges of the dough over the fruit, pleating as needed. Brush the edges of the dough with the beaten egg and sprinkle the sliced almonds over the fruit.
- Bake the galette for 35-40 minutes, or until the crust is golden brown and the fruit is tender. Allow the galette to cool for 10 minutes before serving. Enjoy!
The Plum Apricot Galette is a delightful French pastry that originated in the Alsace region. This rustic, free-form tart is a popular summer dessert, featuring a buttery, flaky crust filled with sweet, juicy plums and apricots. Renowned chefs like Julia Child and Jacques Pépin have celebrated this classic dish, often highlighting the importance of using ripe, seasonal fruits for the filling. The best versions of this galette can be found in traditional French patisseries and bakeries, where skilled bakers expertly fold the edges of the dough to create a beautiful, golden crust. For a twist, some recipes incorporate almond frangipane or a hint of cinnamon for added depth of flavor. Whether enjoyed on its own or with a dollop of crème fraîche, the Plum Apricot Galette is a timeless treat that captures the essence of summer.
60 min
8 servings
280 calories
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