It’s summer again. Can you believe it?? Well I guess it’s not technically summer just yet, but it might as well be. And guess what? The fruit trees are showering us with ripe fruit, which is totally perfect for summer baking. If I even tried to resist all that fresh, gorgeous fruit, it wouldn’t happen. What’s happened instead is I decided to make a galette because I’ve been wanting to do it ever since Atlanta, and then I put off all the other things I needed to do so I could make said galette ASAP. Such is my life.
Of course, the fun didn’t end after the galette was made. Then there was photographing it with a handful of fresh apricots at-the-ready. The thing about photographing food is that – hello – it’s food! By the time I’m done taking pictures, I’m always dying to try the finished product. With fresh fruit in the picture (literally haha), restraint is even harder; you know you’re in trouble when you start eating your props. But oh my gosh, was it all ever worth it… I pretty much polished off a slice of this galette the second after I was done with photos. It’s that good.
The galette crust is everything it needs to be, buttery, flakey, and delicious. The layer of sweet almond paste on top is genius, if I may so myself, and then there’s all those fresh, tangy apricots. I added a few sour cherries here and there (just because) and finished it off with a sprinkling of sugar. It was so good, and so easy to make, that I’m barely restraining myself from going to make another one right now.
I think I’ve found the perfect summer breakfast/dessert. For reals.
Fresh, tangy apricots and sweet almond paste work perfectly together in this rustic tart, complete with its flakey, buttery crust.
- 2 tablespoons cold buttermilk
- 1/4 teaspoon almond extract
- 5 1/4 ounces (1 1/4 cups, spoon and level) all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 4 ounces (1/2 cup) unsalted butter, frozen
- 2-3 tablespoons ice water
- 10 1/4 ounces (about 18) pitted and halved small, firm apricots*
- 1 1/4 ounces (about 27) pitted sour cherries**
- 2 ounces almond paste
- 1 tablespoon corn starch
- 2 tablespoons granulated sugar
- 1 egg, lightly beaten
- sparkling sugar
- Combine the cold buttermilk with the almond extract and stir together. Return to refrigerator until ready to use.
- In a medium bowl, whisk together the flour, sugar, and salt. Using a box grater with the large-hole shredding side, shred the frozen butter into the flour mixture. Mix in with a wooden spoon so that all of the butter is coated in flour and no clumps remain.
- Add the cold buttermilk mixture and 1 tablespoon ice water to the flour/butter mixture and use your hands to incorporate. Add the remaining 1-2 tablespoons ice water as needed, just until you can clump everything into a single ball of dough that's neither dry nor sticky. Try to work the dough as little as possible.
- Wrap the pastry dough in plastic wrap and refrigerate for about 45 minutes.
- While dough is chilling, pit cherries and slice and pit apricots for filling. Using the box grater again, shred almond paste into a small bowl. Add corn starch and toss together until almond paste is coated and no clumps remain. About 10 minutes before dough is done chilling, preheat oven to 400ºF.
- Lightly flour a sheet of parchment cut to fit a large cookie sheet. Dust the top of the chilled dough with a bit of flour and roll out to a 12" circle. Lift parchment and carefully transfer to the baking sheet. Scatter the almond paste mixture over the middle of the dough, leaving a clear outer border about 1 1/2"-1 3/4" wide. Arrange halved apricots on top in a concentric pattern, and then arrange sour cherries in empty gaps. Sprinkle granulated sugar over fruit.
- Gently fold edges of dough over fruit, crimping as you go around the circle of the galette.*** Place in freezer for 5 minutes.
- Just before baking, brush edges of galette with egg and sprinkle with sparkling sugar. Bake in the preheated oven for about 30 minutes, until the crust is golden and the fruit is tender. Once cool, store any leftovers in the refrigerator covered in plastic wrap.
*If your apricots are large, you can slice them into smaller wedges and arrange them in a spiral pattern on the galette. You might need a slightly different amount of apricots than I used depending on the size of your fruit.
*Also, if you can't find sour cherries, you can just skip them, or use a small berry.
*If the pastry dough is sticking to the parchment when you try to fold the edges over, move on to the freezing step and then try again afterwards.
Since apricot season is so short, I love that my Apricot Almond Scones use dried apricots, meaning I can make them all year round! Last year during apricot season I made Apricot Bars, and I still remember that they were so good!
What’s your favorite summer dessert? What about your favorite fruit to bake with? Personally, I don’t know if I could choose just one!