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Photo: Gentl & Hyers; Styling: Kendra Smoot Photo by: Photo: Gentl & Hyers; Styling: Kendra Smoot

Apricot-Thyme Galette

A little bit of almond flour (also labeled almond meal) makes the dough more tender. Look for it on the baking aisle or in the gluten-free section.

Cooking Light JUNE 2010

  • Yield: 8 servings (serving size: 1 wedge)

Ingredients

  • 6.2 ounces all-purpose flour (about 1 1/4 cups plus 2 tablespoons), divided
  • 3 tablespoons ice water
  • 1/2 teaspoon cider vinegar
  • 1/8 teaspoon almond extract
  • 1/3 cup turbinado sugar, divided
  • 1/4 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into pieces
  • 1 1/2 tablespoons cornstarch
  • 2 pounds firm ripe apricots, pitted and cut into quarters
  • 1/4 cup apricot jam
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves

Preparation

1. Preheat oven to 400°.

2. Lightly spoon 1.1 ounces (about 1/4 cup) all-purpose flour into a dry measuring cup; level with a knife. Combine 1.1 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.

3. Combine remaining 5.1 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.

4. 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.

5. 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).

6. 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.

Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 8.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.7g
  • Carbohydrate: 47.7g
  • Fiber: 3.3g
  • Cholesterol: 15mg
  • Iron: 1.7mg
  • Sodium: 121mg
  • Calcium: 30mg
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Apricot-Thyme Galette recipe

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