What do you do with twenty pounds of sour apricots? (Apricot Galette)

You make a galette, of course! I mean, you could also cook them into a compote and dump them over cottage cheese or yogurt or pound cake or a spoon. Or you could macerate them in sugar. Or you could turn them into a crisp or a crumble or a slump or a grunt or a pandowdy or a short cake or pie or a tart. Or jam.

But we made a galette. May I recommend that if you decide to cook with your little brother, you wear an apron, even if you don’t usually? Somehow, flour moves around more with younger brothers than it does with other people. I’m constantly amazed at the places it ended up. (Seriously, in the flower vase? Behind the phone? Under the tea kettle?)

Notes: Try your apricots before you build this galette. If they’re sour, know that they’ll only mellow a little bit in baking and spread some sugar on top of them. I might have not done this and this might have been unbearably sour until we snow drifted individual slices with sugar.

Also, this pie dough is my go to for anything that needs a crust. It’s basically a ratio – easy to remember. 4:2:1 of flour:butter:water.

Apricot Galette

Allow an hour. Serves 6.

1 cup flour
1/2 cup butter, cold
1/4 cup water, cold

2 tablespoons honey
8 apricots
Sugar, to taste

1) Preheat oven to 425.
2) With pastry cutter, cut butter into flour until pea size pieces form. Slowly drizzle in half the water, and work dough gently with a spoon. Add more water, a trickle at a time, until the dough starts to adhere together.
3) Turn out onto a floured countertop and press with your hands until it forms a rough ball.
4) Roll dough out, using flour liberally.* Transfer to a baking sheet.
5) Microwave the honey until it is liquid enough to brush a circle onto the dough, then do that.
6) Cut the apricots in half and pit. Cut three of the halves into half again, form half circles. Using the photo above as a guide, place the apricot halves cut side down in circles.
7) Fold the dough over the circles of apricots, folding and crimping as necessary.
8) Bake at 425 for 30 minutes, or until crust is golden brown and apricots are soft.

*This dough can be sticky, but it’s fantastic.

This entry was posted in Dessert, Food Gifts, Pies and Pastries, Washington, With a Cup of Tea. Bookmark the permalink.

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