Summer Fruit Galette (Print Version)
# Ingredients:
→ Galette Dough
01 -
175g all-purpose flour
02 -
2 teaspoons sugar
03 -
1/4 teaspoon salt
04 -
100g unsalted butter, cubed and chilled
05 -
3 1/2 to 4 tablespoons ice water
→ Frangipane
06 -
95g almond flour
07 -
50g sugar
08 -
20g all-purpose flour
09 -
30g unsalted butter, at room temperature
10 -
1/4 to 1/2 teaspoon pure almond extract
11 -
1 large egg, at room temperature
→ Fruit Filling
12 -
700g fresh apricots, halved and pitted, or quartered if large
13 -
18-20 cherries, sweet or tart, pitted
14 -
15g unsalted butter, melted
15 -
2 tablespoons sugar or organic cane sugar
16 -
Strained apricot jam, for glazing
# Instructions:
01 -
Mix together the flour, sugar, and salt in a medium bowl or stand mixer. Add the cubed butter and mix using a pastry blender or paddle attachment until the butter forms small but visible pieces about the size of corn kernels.
02 -
Add 3 1/2 tablespoons of ice water and mix until the dough starts to come together. Add an additional 1/2 tablespoon of ice water if the dough feels dry. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
03 -
In a small bowl, mix together the almond flour, sugar, and all-purpose flour. Add the butter and almond extract, mix with a spatula until smooth. Incorporate the egg until fully combined.
04 -
Preheat the oven to 190ºC. Line a baking sheet with parchment paper.
05 -
On a lightly floured surface, roll the dough to a 35cm circle, turning it over and dusting lightly with flour to prevent sticking. Brush off excess flour and transfer to the prepared baking sheet. If the dough feels warm, chill it for a few minutes before proceeding.
06 -
Spread the frangipane on the tart dough, leaving a 5cm rim around the edges. Arrange the apricots on the frangipane and place cherries in spaces between the apricots. Fold the edges of the dough over the fruit to create a crust, ensuring there are no gaps in the pleats where fruit juices could escape.
07 -
Brush the crust rim generously with melted butter, then brush remaining butter over the fruit. Sprinkle the rim with about 1 tablespoon of sugar and another tablespoon over the fruit. Bake until the crust is well-browned and the fruit is cooked through, about 50 minutes.
08 -
Remove from the oven and let the galette cool for 5 to 10 minutes, then brush the top with apricot jam.
# Notes:
01 -
Other fruits like nectarines, peaches, or berries can be substituted for apricots and cherries. When using sweeter fruits, reduce the sugar to a few teaspoons.
02 -
Ensure there are no gaps in the pleated dough to prevent fruit juices from leaking during baking.