Needless to say, after I saw that picture, he sure didn’t have to twist my arm! We grabbed some blueberries and pecans (we already had everything else) and used this recipe to whip up two very tasty blueberry galettes for the whole crowd at the lake place. So delicious!
After chomping down the leftovers for breakfast, I swung by my parents’ place when we got home that Sunday and my mom greeted me with some gorgeous, freshly picked apricots. Swoon.
Although I did contemplate just devouring the entire bowl, upon second thought, I realized I could probably modify that Bon Appetit recipe to make my own Apricot Galette.
Best decision ever.
However, halfway through, I realized something else: I probably didn’t need all twelve of those apricots for just one galette (estimation has never been my strong suit). Why not try a gluten-free version to share with my celiac momma? Done! We got to enjoy a tasty dessert together that night, and the leftovers were even tastier! Word to the wise: if you decide to make both versions, do the GF one first (less dishes to avoid that dang wheat contamination!).
- ½ cup almonds
- 1 cup plus 2 tablespoons all-purpose flour
- (GF: sub 1/4 cup almond flour, 3/4 cup plus 2 tbsp GF all-purpose flour)
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- Six blanched, skinned, pitted, and sliced apricots
- 1 tablespoon cornstarch
- 2 tbsp sugar
- All-purpose flour (for surface)
- 2 tablespoons milk, half-and-half, or heavy cream
- Sugar for sprinkling
- Preheat oven to 350°.
- Toast 1/2 cup almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool.
- Pulse cooled almonds in a food processor until the consistency of coarse meal.
- Add 1 cup plus 2 tbsp flour (or GF: 1/4 cup almond flour + 3/4 cup plus two tbsp all-purpose flour combo), 2 tsp sugar, 1/2 tsp salt, and 1/4 tsp cinnamon, and pulse just to combine.
- Add cold butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together.
- Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 375°.
- Toss sliced apricots, 1 tbsp cornstarch, and 2 tbsp sugar in a bowl.
- Pat out dough on a piece of parchment paper to a 12" round.
- Arrange apricots starting in the center of dough, leaving a 2" border.
- Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
- Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
- Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
- Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
- Make sure toasted almonds cool completely before starting dough -- otherwise, the butter will melt and the dough will be very sticky and messy!
What fresh fruit are you baking with this summer?