When I saw these fresh apricots at the farmer's market last week I knew I wanted to transform them into a classic apricot galette.
A galette is so much easier to put together than a pie and tastes just as yummy. Here's mine right before it went into the oven:
And freshly baked:
For the pastry:
1 1/2 tbsp sugar
pinch of salt
3 oz. unsalted butter, cold and cut into small pieces
1/4 C cold water
1. Stir flour, sugar and salt together in a mixing bowl. Add in the butter and toss so that it gets coated with the flour. Using your fingers, pinch the butter and flour together so that the butter is evenly distributed with the flour (you can also use a pastry cutter for this).
2. Add in the water and gently mix with a fork until the dough looks ragged. Gather the dough into a loose ball and place on your work surface. Use the heels of your hands to gently knead the dough until it just comes together. There should be pieces of butter throughout the dough. Do NOT overwork it and work fast so the butter doesn't melt. Form into a disc and wrap in plastic wrap.
3. Let the dough rest in the fridge for 30 minutes. After, roll it into a 12-inch circle about 1/4 to 1/8-inch thick. Place on a piece of parchment paper and let rest for another 20 minutes in the fridge.
For the filling:
about 10 small, ripe apricots, sliced
4 tbsp sugar, divided
1 tbsp flour
1 tsp melted butter
1 tbsp demerara sugar (regular sugar works too)
1. Take pastry out of the fridge. Mix 1 tbsp of sugar with the flour and sprinkle evenly over the pastry, leaving about a 1 1/2-inch border.
2. Arrange the apricots on top. Sprinkle with the remaining 3 tbsp of sugar (apricots, no matter how ripe, seem to get a bit more tart when baked).
3. Fold pastry over the edges of the apricots. Brush the pastry with the melted butter and sprinkle with demerara sugar. Chill the galette while the oven heats up.
4. Heat oven to 400 degrees. Back for about 40 minutes or until the crust is golden. Let the galette cool for at least 20 minutes so that the juices settle.