2 pounds firm ripe apricots, pitted and cut into quarters
1/4 cup apricot jam
1 tablespoon honey
1 teaspoon fresh thyme leaves
How to Make It
Preheat oven to 400°.
Lightly spoon 1 ounces (about 1/4 cup) all-purpose flour into a dry measuring cup; level with a knife. Combine 1 ounces all-purpose flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.
Combine remaining 1 ounces (about 1 cup plus 2 tablespoons) all-purpose flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle; freeze for 10 minutes.
Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper; remove remaining plastic wrap.
Combine cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange apricots spokelike on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots).
Combine jam and honey in a small microwave-safe bowl; microwave on HIGH 45 seconds. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar. Bake at 400° for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.
Dough is good and flavorful-forget the slurry and just do it the regular way for pie crust but with 1/2 c butter. Toss the apricots with the sugar/cornstarch before placing in the crust. Save the jelly til the end and brush on the baked fruit/crust....the filling is too juicy when the jelly mixture is included during baking. Top with sliced almonds last 10 minutes for a nice addition.
First, mine came out beautifully from a look perspective. I used apples (sauteed in a butter, a little sugar and orange thyme) and fresh raspberries scattered on top but still used the apricot mixture as the glaze. There must be an error in the recipe. My slurry did not make a slurry but a small lump of dough that I had to cut in after the butter. Then I had to add at least 4 TBLS of cold water to get the dough to come together enough to knead five times. Otherwise it would have crumbled. I like the proces. The final dough product had the texture of flat scone, not a pie dough so adjust your expectations. It was tender, just a different type of crust. Overall, very good. Nice that is doesn't have to be perfect. Would like to keep playing with the recipe. A nice way to have pie without all the crust(s).
I believe there is an error in the crust measurements. 3 tablespoons of water does not make "a slurry" with 1.1 ounces of flour, which I weighed. As other reviewers have noted, the dough when mixed with the rest of the flour did not hold together. I found another galette recipe that requires 6-7 T water for the same amount of flour, plus theirs had three times the butter! (Not light, but it WILL hold together.)
Beautiful to look at! Great presentation, and I thought the thyme added to it. Had to add about two extra tablespoons of water for the dough, and had problems rolling it out to 14 inches, and rolling it out between two pieces of plastic wrap. Taste is good, but awfully tart for my family. We aren't used to apricots, I guess. Also used red wine vinegar instead of the cider since I didn't have it, and dried thyme leaves instead of fresh.
Fabulous! Also ground my own almond flour the first time. I found almond meal at the grocery store the next time I was out and used it the second time. Commerical almond flour/meal is much finer than what I made and made the pastry much more workable. I used the recipe ingredients for the pastry, but skipped the slurry and mixed my normal way for making pie crust. I remembered the second go round to roll the pastry directly on the parchment on which it will bake rather than transferring it around. Works great! Increased the cornstarch to probably 3 tbsp (not sure-just winged it) because my apricots this year were extremely juicy. Used both lemon thyme and french thyme and both work well. Skipped sprinkling with remaining turbinado sugar and didn't miss it. Husband's lifelong favorite dessert was cherry pie, until he met this galette! His description is "Fiendishly irresistible!"
A summer delicacy! I thought this was outstanding, and gorgeous too. Suggestion for others who also baulked at the $13 price tag on almond flour: I made my own in the food processor simply by processing whole almonds (w/skins) until they were as fine as I could get them. You could do the same with blanched almonds (probably better, even). I then proceeded with the dough recipe exactly as shown. It worked great and the crust was almond-y and fantastic. I agree with others, the dough was quite dry and crumbly during preparation -- I didn't add extra water but just rolled it out and pieced back together the bits that were crumbly. The beauty of this dough is that it doesn't have to be perfectly round -- it looks great anyway. This is going in my summer recipe favorites.
I followed the dough recipe to a T but ended up having to add almost a 4th tablespoon of water to get the dough moist enough to knead without crumbling. Besides the simple adjustment I made this recipe was easy enough and very delicious.
First of all, let me say, this dessert turns out as beautiful as the picture and tastes great too. It is impressive for a dinner party, etc.
I agree with the other two reviewers on several things. The almond flour IS $13.00 for a little tiny bag. I bought it anyway. I don't know if it adds much extra taste and I felt my dough was rather stiff instead tender like they say.I also had to add 6 Tbl. of water to get anything resembling something even resembling a "slurry". I sliced my apricots thinner and I'm glad I did. Quarters would have been too chunky. The thyme makes it look pretty and I added sprigs of it around my serving plate with a few scattered blueberries. I offered ice cream on the side and several people liked that. I will make this again now that I have some of the secrets to making it. Enjoy!
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