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Apricot Cherry Galette
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Delicious apricot cherry tart with vanilla and lemon, and a buttery crust.
Ingredients:
  • Crust:
  • 1 cup (130 g) all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed fennel seeds
  • 4 ounces butter (1 stick, 8 tablesoonsp, 112g), cut into cubes
  • 1/4 cup (57ml) sour cream
  • 1 egg, beaten, for egg wash
  • 1 teaspoon cream for egg wash
  • Coarse sugar for sprinkling
  • Filling:
  • 1 pound apricots (about 12 apricots, 450g), pitted and quartered, skin on, recommend Blenheims
  • 8 pitted cherries, sliced in half
  • 1/4 cup (50g) sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon minute tapioca for thickening (can sub same amount cornstarch)
  • 1/4 teaspoon vanilla extract
Instructions:
  • Prepare the dough: Combine flour, sugar, salt, and fennel seeds in a large bowl. Add butter and blend it into the mixture using your hands until it resembles pea-sized crumbs. Make a well in the center, pour in the sour cream, and use a fork to incorporate it into the flour. Shape the dough into a disk, cover, and refrigerate for 1 hour before rolling out.
  • Combine apricots with sugar, lemon zest, tapioca, and vanilla: Place apricots in a bowl and mix in sugar, lemon zest, tapioca, and vanilla extract. Gently toss to combine.
  • Prepare the dough: Roll it out and place it on a baking sheet lined with parchment paper.
  • Place apricot quarters in a circular pattern in the center of the pastry dough, leaving a 2 1/2-inch border. Add cherry halves on top.
  • Wrap the dough edges over: Gently wrap the edges of the dough round over the outer edge of the fruit. If the dough becomes sticky, chill it for 10 minutes before continuing.
  • Preheat your oven to a toasty 375°F (190°C).
  • Prepare the egg wash by whisking together the beaten egg and cream. Brush the edges of the crust with the egg wash using a pastry brush, then sprinkle with coarse sugar.
  • Bake the galette at 375°F for 40 to 45 minutes. If the crust is browning too quickly, cover it loosely with foil halfway through. The galette is ready when the filling is bubbling and thick, and the crust is golden brown.

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