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.
Comments and Reviews 1-10 of 10
lollypaul Posted: 07/30/10
JustPeachy Posted: 07/23/10
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!"
pogomiss Posted: 10/11/10
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).
LibbaJD Posted: 09/11/10
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.)
djrodriguez Posted: 05/20/10
Picked up early season apricots from Fresh & Easy and decided to try this recipe. I was unsure about adding the thyme but was glad I did. The taste was incredible and it was very easy to make. It looks beautiful too! I followed the recipe exactly except that I was not able to fit all 2 lbs of apricots on the crust. Maybe used 1 3/4 lbs.
BrigitteR Posted: 05/26/10
This took me about 1 1/2 hours to make. It was very easy but I did have to adjust the quantities a bit. I needed to add about 5 tablespoons of ice water instead of 3 because with only 3 the dough was still VERY dry and crumbly. The end result was very good. I was thinking about sharing it with my coworkers so that I don't eat it all myself, but after tasting it...I'm not so sure I want to be generous anymore. : ) A couple of things about this recipe though. The almond flour was outrageously expensive! 12 bucks a pound. If I hadn't found an entire display of it in the wrong spot at wal-mart and gotten it for a lower price I never would have got the stuff. Also, Why do they have to say Turbinado Sugar? I had no clue what that was. Sugar in the Raw would have made a lot more sense. Also, I was slightly confused as to what a 'slurry' was.I didn't know if the ice water was supposed to actually have ice in it...or if it was supposed to just be VERY cold. I went with the second option and it turned out fine.
hatcherooni Posted: 07/03/10
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.
Ibakeit Posted: 06/26/10
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!
katietravels Posted: 07/05/10
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.
bascabaker Posted: 11/13/12
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.