A "galette" is a free-form pie meaning it doesn't need a pie plate. The pastry is wrapped around the fruit and nut center leaving the middle unwrapped to show off its pretty ingredients.
Ingredients: Dough: 2 1/4 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon granulated sugar, 1/4 cup cold shortening, 1/2 cup cold butter, cut into 1/2-inch cubes, 2 1/4 teaspoons cider vinegar, 4-6 tablespoons ice water, more if needed. Filling: 1 1/2 pounds apricots, 2-4 tablespoons granulated sugar, depending on the sweetness of the apricots, 1 teaspoon almond extract or 2 tablespoons almond liqueur, 3 tablespoons sliced almonds, 1/3 cup raspberries, if desired (I used blueberries), 1 egg, beaten, 1 tablespoon coarse sugar.
Instructions: Dough: Using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated (dough will look like moist sand). Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture, and pulse a few times to form the dough. Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. Mold the dough into a disk roughly 6-8 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
Filling: Preheat oven to 400 degrees. Cut each apricot into 6-8 wedges, discarding pits. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix.
Place the chilled dough on a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter and a generous 1/8-inch thick. Transfer the dough (still on the parchment) to a baking sheet.
Gently stir in the sliced almonds and raspberries (blueberries, in my case) with the apricots. Spoon the apricots into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of apricots uncovered (the assembled galette will be about 9 inches in diameter). Lightly brush the pastry with the beaten egg, then scatter the coarse sugar over the apricots and pastry.
Bake until the crust is golden brown and the apricots are softened, about 45 minutes. Start checking the galette after 30 minutes, and loosely cover the fruit with a sheet of foil if it colors too quickly. Cool the galette 15-20 minutes before slicing.
I found this in our local newspaper "The Mercury News", Thursday, June 7, 2012 (they got it from "The Los Angeles Times".
"As easy as pie!"
Monday, June 11, 2012
Pie Recipe #24 - Apricot Almond Galette
A "galette" is a free-form pie meaning it doesn't need a pie plate. The pastry is wrapped around the fruit and nut center leaving the middle unwrapped to show off its pretty ingredients.
Ingredients: Dough: 2 1/4 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon granulated sugar, 1/4 cup cold shortening, 1/2 cup cold butter, cut into 1/2-inch cubes, 2 1/4 teaspoons cider vinegar, 4-6 tablespoons ice water, more if needed. Filling: 1 1/2 pounds apricots, 2-4 tablespoons granulated sugar, depending on the sweetness of the apricots, 1 teaspoon almond extract or 2 tablespoons almond liqueur, 3 tablespoons sliced almonds, 1/3 cup raspberries, if desired (I used blueberries), 1 egg, beaten, 1 tablespoon coarse sugar.
Instructions: Dough: Using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated (dough will look like moist sand). Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture, and pulse a few times to form the dough. Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. Mold the dough into a disk roughly 6-8 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
Filling: Preheat oven to 400 degrees. Cut each apricot into 6-8 wedges, discarding pits. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix.
Place the chilled dough on a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter and a generous 1/8-inch thick. Transfer the dough (still on the parchment) to a baking sheet.
Gently stir in the sliced almonds and raspberries (blueberries, in my case) with the apricots. Spoon the apricots into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of apricots uncovered (the assembled galette will be about 9 inches in diameter). Lightly brush the pastry with the beaten egg, then scatter the coarse sugar over the apricots and pastry.
Bake until the crust is golden brown and the apricots are softened, about 45 minutes. Start checking the galette after 30 minutes, and loosely cover the fruit with a sheet of foil if it colors too quickly. Cool the galette 15-20 minutes before slicing.
I found this in our local newspaper "The Mercury News", Thursday, June 7, 2012 (they got it from "The Los Angeles Times".
"As easy as pie!"
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