It’s a feat I had not endeavored since high school in AP French. One that transplants you back to the country d’amour. And envelops you in flavors teeming with richness and simplicity. One that heightens your appreciation for a perfect, buttery crust.
The Galette. For those of you to have yet been transfixed by this rustic dessert, it’s a freeform, French tart replete with the fruits of summer and the essence of Provence.
For a dinner party a few weeks back, I endeavored to prepare a galette. Nothing embodies celebration like a beautiful, caramelized fruit tart. Right? You can always go buy one too, but where’s the fun in that? Fewer stories about the struggles of finding a few sticks of butter on a Sunday evening, or fiddling with oven knobs that are devoid of any printed temperature value.
Apricot and Strawberry Galette
(Adapted from Katie)
- 2 1/2 c. flour
- 1/2 tsp salt
- 2 sticks very cold butter
- 12-16 TBS ice cold water
- 1 1/2 lb ripe apricots, thickly sliced
- 1 1/2 c. fresh or frozen strawberries
- 1 c. sugar
- 4 TBS cornstarch
- 1/3 c. Grand Marnier
- I doubled the recipe– it’s still more of an adequate serving size this way.
- Make the pie crust: whisk together the flour and the salt in a medium bowl. Cut in the cold butter, and blend until the mixture is coarse with small lumps. Add the water 1 TBS at a time, stirring with a fork between additions, until the dough comes loosely together. Turn the dough out onto a piece of plastic wrap and wrap tightly. Refrigerate for 1 hour.
- Preheat the oven to 425°F. In a large bowl, mix the apricots, strawberries, sugar, cornstarch, and Grand Marnier. Let sit 5 minutes. Roll out the dough into a large oval on a well-floured surface, then transfer to a baking sheet. Pile the fruit filling into the middle of the galette, leaving at least an inch around the edges on all sides. Fold the edges of the dough over the filling and press down. Bake at 425 for 20 minutes, then lower the heat to 350°F and continue baking for 25-30 minutes longer, until filling is bubbly and crust is golden brown.
- Don’t be alarmed if the filling bubbles out somewhat – it’s that kind of dessert. Note: If you use frozen fruit it will definitely bubble over.
- Et voila! Enjoy
What have you baked recently?