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Prep time
1 hour 45 minutes
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Cook time
45 minutes
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Serves
8 to 10
Author Notes
Perfectly ripe, fragrant apricots are elusive. The fruit I find is often mealy and flavorless. Canned apricots, on the other hand, are always tender and sweet. Added bonus: the syrup is delicious over yogurt and fruit, used as a sweetener for smoothies, or stirred into cocktails. —Samantha Seneviratne
Test Kitchen Notes
Recipe excerpt from BAKE SMART by Samantha Seneviratne. Copyright © 2023 by Samantha Seneviratne. Used with permission by Harvest, an imprint of HarperCollins Publishers. All rights reserved. Photography © Johnny Miller. —Food52
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Ingredients
- For the galette:
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For the filling:
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2
(15.25-ounce) cans apricots in syrup
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6 tablespoons
(75 grams) granulated sugar
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1 tablespoon
(8 grams) cornstarch
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1 teaspoon
finely grated lemon zest
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1/2 cup
(50 grams) chopped raw pistachios (Note: For the best flavor, use pistachios that are neither roasted nor salted.)
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1
large (50 grams) egg
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4 tablespoons
(57 grams) butter, at room temperature
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Pinch of kosher salt
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—
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For the pastry:
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Flour for rolling
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1
recipe Tender Freeform Galette Dough (see below)
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—
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To finish:
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1
large (50 grams) egg, lightly beaten
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Sanding sugar for sprinkling (optional)
- For the Tender Freeform Galette Dough:
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1 1/4 cups
(170 grams) all-purpose flour
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1 tablespoon
(13 grams) granulated sugar
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1/2 teaspoon
kosher salt
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1/4 to 1/3 cups
(60 to 75 grams) water (Note: If you want to go the extra mile, use heavy cream instead of water, which will further inhibit gluten development.)
Directions
- For the galette:
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Preheat the oven to 400°F.
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Prepare the filling: Carefully arrange the apricots on a rimmed baking sheet or a plate; they will be soft and delicate.
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In a small bowl, toss together 2 tablespoons of the sugar, the cornstarch, and lemon zest. Sprinkle over the apricots.
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In the bowl of a food processor, combine the pistachios, reserved apricot syrup, the egg, 2 tablespoons of the butter, the salt, and the remaining ¼ cup sugar and process until a smooth paste forms.
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Prepare the pastry: On a lightly floured piece of parchment, with a floured pin, roll the dough out into a 12-inch circle.
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Spread the pistachio paste over the dough, leaving a 1½ inch border all around. Arrange the apricots on the dough.
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Lift the edges of the dough up over the fruit, folding and pleating the dough as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Freeze for 10 minutes.
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Brush the pastry rim with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the remaining 2 tablespoons butter.
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Bake the galette until the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that’s OK.
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Serve warm or at room temperature. This galette is best the day it’s made
- For the Tender Freeform Galette Dough:
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To the bowl of a food processor, add the flour, sugar, and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse sand, with some larger pieces.
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Add ¼ cup water and pulse until the dough is evenly moistened and holds together when you squeeze a small clump with your fingers. If necessary, add more water a teaspoon at a time, pulsing, but stop before the dough becomes wet. Do not process the dough until it forms a ball; it should still be crumbly.
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Tip the dough out onto a piece of plastic wrap and use the edges of the plastic to bring it together and then form it into a small, flat disk. Chill the dough for at least 1 hour before using.
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It can be stored, well wrapped, in the refrigerator for up to 3 days or frozen for up to 1 month. (Don’t leave pastry dough in the fridge for too long, though, or it will turn gray. That means it’s time for the compost bin.)
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