Apricot and Apple Galette
Having GRIM providing us with delicious fruit every second week, is a nice way to make more desserts. I’ve seen a bunch of people I follow on Instagram make galettes in different ways, and it’s such an easy and tasty dessert. I couldn’t be bothered to go down to the store and buy a ready made dough, so I crossed my fingers hoping I would have everything on the list of ingredients to make Jordan’s version of this French classic. I almost did, and too eager I skipped quite a few steps, adjusted the recipe slightly and it turned out super well.
Looking forward in making galettes all summer filled with strawberries, cherries, blueberries… Oh please summer, come soon!
APRICOT AND APPLE GALETTE
What you need
115 g butter (very cold)
175 g flour
0,5 dl milk (the kind you like and very cold)
0,5 tsp vanilla sugar
3 tbs brown sugar
3 tbs lemon juice
1 tbs potato flour (optional)
0,5 tsp ground cinnamon
0,25 ground nutmeg
1 egg (whisked)
Make sure the butter is very cold, you may even pop it in the freezer for a while before you cut it into cubes (1:1 cm or so). Mix the flour with the butter by “pinching” it until the butter is finely separated in the flour, then add the milk. Knead quickly and then set aside in the fridge.
Prepare the filling by cutting the apples and apricots in thin slices. Mix the brown sugar, vanilla sugar, lemon juice, potato flour, cinnamon and nutmeg, then add in the apple and apricot slices.
Pre-heat the oven to 200° C. Take out the dough and roll it out to a circle and gently transfer it to a baking sheet with baking paper. Spread the slices in a nice pattern in the middle. Or don’t, just make sure you leave about 5 cm on the edges. Fold the edges, grease the edges and sides with the whisked egg and bake in the oven for 35 minutes or until the crust is nice and golden.
Serve it straight away and if you don’t eat it all, store it well covered in room temperature for up to two days.