Apricot Galette
This Apricot Galette has a flakey and crunchy crust with a pack of juicy and sweet apricot filling.
Ingredients
For The Crust
- 2 cups All-purpose flour, Spooned and levelled
- 2 tablespoon Granulated sugar
- ½ teaspoon Salt
- 1 cup Butter, Cold
- ¼ cup Vodka, Cold
For The Filling
- 5-6 large Apricot, Sliced
- ½ teaspoon Cinnamon
- 2 tablespoon Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
For Topping
- 2 tablespoon Heavy cream
- ¼ cup Turbinado sugar
Instructions
How To Make The Crust
- Pour the flour, salt, sugar, and cold butter into a food processor and blitz a few times until the mixture resembles wet sand. 2 cups All-purpose flour, 2 tablespoon Granulated sugar, ½ teaspoon Salt, 1 cup Butter
- Add 1-2 tablespoons of chilled Vodka and blitz again. The mixture should hold a shape when pressing in between your fingers. If it is too dry and powdery, add more Vodka. ¼ cup Vodka
- Dump the mixture on a clean surface and bring it together to shape a round disc. Wrap it in a cling wrap and chill it for one hour.
- When ready to bake, preheat the oven to 375℉ and line a baking sheet with parchment paper.
- Place the dough between two pieces of parchment paper and roll it out to at least 10 inches in diameter. The edges are jagged, which is fine as this will give the Apricot Galette a more natural look, but you can cut the edges with scissors for a clean look.
- Transfer the Galette to the lined baking sheet.
How To Make The Filling
- Wash, dry, and slice the apricots to ⅛, then toss them with cinnamon, sugar, cornstarch and vanilla extract. Pour the apricots into the center of the dough and fold the edges over the filling. If the mixture has too much juice, discard it, as it will make the Galette too soggy. 5-6 large Apricot, ½ teaspoon Cinnamon, 2 tablespoon Granulated sugar, 1 tablespoon Cornstarch, 1 teaspoon Vanilla extract
Topping
- Brush the edges of the crust with heavy cream and sprinkle it with Turbinado Sugar. Bake the Apricot Galette for 30-35 minutes or until the edges look golden. Let it cool down before cutting and serving. 2 tablespoon Heavy cream, ¼ cup Turbinado sugar
Nutrition
Calories: 411kcalCarbohydrates: 40gProtein: 4gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 330mgPotassium: 104mgFiber: 1gSugar: 14gVitamin A: 1186IUVitamin C: 2mgCalcium: 19mgIron: 2mg
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