Apricot and cherry — what a duo! Imagine biting into a piece of pastry that’s both sweet and tangy, with flavors that tango together like an unexpected summer romance. I stumbled upon this galette recipe one afternoon while scrolling through an online cooking forum, and it instantly transported me to a sunlit orchard. Give it a whirl, and let your taste buds celebrate.
Steps
- Begin by preparing the dough: In a large mixing bowl, combine flour, sugar, salt, and fennel seeds. Incorporate butter into the flour using your hands until the mixture resembles coarse crumbs.
- Create a well in the center of the mixture and add sour cream. Use a fork to mix the flour into the sour cream until a dough forms.
- Shape the dough into a ball, flatten it into a disk, and refrigerate for one hour before rolling out.
- Prepare the fruit filling by placing apricots and cherries in separate bowls. To the apricots, add sugar, lemon zest, tapioca, and vanilla, then gently toss to mix.
- Roll out the chilled dough and transfer it to a baking sheet lined with parchment paper.
- Arrange the apricot quarters in a circular pattern in the center of the dough, keeping a 2 1/2 inch border from the edge, and dot with cherry halves.
- Fold the edges of the dough over the outer edge of the fruit to create a rustic crust. If the dough becomes sticky, chill for 10 minutes before continuing.
- Preheat the oven to 375°F (190°C). Mix the beaten egg and cream to make an egg wash, then lightly brush it onto the crust edges and sprinkle with coarse sugar.
- Bake the galette for 40 to 45 minutes, tenting with foil halfway through if the crust browns too quickly. It is ready when the filling is bubbly and the crust is golden brown.
Ingredients
- 1 cup (130g) all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed fennel seeds
- 4 ounces (1 stick, 8 tablespoons, 112g) butter, cubed
- 1/4 cup (57ml) sour cream
- 1 egg, beaten (for egg wash)
- 1 teaspoon cream (for egg wash)
- Coarse sugar (for sprinkling)
- 1 pound (about 12, 450g) apricots, pitted and quartered
- 8 cherries, pitted and halved
- 1/4 cup (50g) sugar
- 1 teaspoon lemon zest
- 1 teaspoon minute tapioca (or substitute with the same amount of cornstarch)
- 1/4 teaspoon vanilla extract
Nutritional Values
Calories: 1984 | Fat: 112g | Saturated Fat: 68g | Cholesterol: 464mg | Sodium: 1884mg | Carbohydrates: 228g | Dietary Fiber: 16g | Total Sugars: 112g | Protein: 28g | Vitamin C: 52mg | Calcium: 212mg | Iron: 8mg | Potassium: 1656mg
FAQ
- Can I use a different fruit instead of apricots and cherries?
- Absolutely! While apricots and cherries make a delightful combination, you can substitute them with other stone fruits like peaches, plums, or nectarines.
- What can I use instead of fennel seeds in the crust?
- If you don’t have fennel seeds or prefer a different flavor, you can leave them out entirely or substitute with a spice like cinnamon or nutmeg for a different taste profile.
- Is there an alternative to sour cream for the pastry crust?
- Yes, you can use Greek yogurt or crème fraîche as a substitute for sour cream in the pastry crust, which will also provide a similar texture and flavor.
- Can I make the dough ahead of time?
- Certainly! You can prepare the dough in advance and store it in the refrigerator for up to two days. Just ensure it’s wrapped tightly in plastic wrap.
- How do I prevent the crust from getting too brown during baking?
- If the crust starts to brown too quickly, you can tent the galette with aluminum foil halfway through the baking process to prevent it from over-browning.
Tips
- Prepare Dough Ahead of Time: To save time, consider preparing the dough in advance and chilling it. This way, you can quickly assemble the galette whenever you’re ready to bake.
- Chill the Dough if Sticky: If the dough becomes sticky while handling, chill it in the refrigerator for about 10 minutes. This will make it easier to fold and shape the edges.
- Tent with Foil if Needed: During baking, keep an eye on the crust’s color. If it starts to brown too quickly, tent the galette with foil halfway through to prevent it from over-browning.
- Use Coarse Sugar for Texture: Sprinkling coarse sugar on the crust after applying the egg wash adds a delightful crunch and a subtle sweetness to the finished galette.
Equipment
- Pastry Brush
- Parchment Paper
- Rolling Pin
