Apricot Galette.

Apricots are so, so special to me. When I was little I stayed with some people who had an apricot orchard and I ate every apricot within arms reach. This was later something I regretted but it didn’t detract from my utter enjoyment and love for this beautiful velvetty fruit.

This crostata/galette pastry number is an easy one that you can use with lots of things. You can press it into a tart base and top with criss crossed pastry like a traditional crostata if you want to but I personally don’t mind it a bit more rugged. I don’t add sugar to the pastry because I press it generously onto the outside to form a crust. Fill with your favourite fruit, plums, blackberries, thinly sliced apple, strawberries. It’s always good and never bad. 

Ingredients:

6-7 apricots, pitted and halved

1 teaspoon cinnamon

1 lemon, zest and juice

1 tablespoon caster sugar

1 teaspoon salt

1 teaspoon vanilla bean paste or 1 vanilla pod scraped

2 cups plain flour

170g butter (refrigerated and cold!)

1 tablespoon apple cider vinegar

½ cup ice water

1-2 tablesoons demerara sugar

1 egg, whisked for egg wash

¼ cup chopped pistachios, chopped finely

250ml good double cream

Method.

Step 1.

First step is to prepare your pastry. In a food processor add flour and salt. Pulse once to combine. Cube your cold butter and add to the flour, pulse a few times until you still have pea size pieces of butter, a few bigger ones are fine here. Go bigger rather than smaller if in doubt.

Step 2.

Transfer into a bowl, add apple cider vinegar and about 1/2 of the iced water and bring together with a fork. It will still look loose but if you squeeze a bit between your hand it should hold its form. Add more water as necessary until it just comes together.

Step 3.

Transfer out onto a clean surface and pat into a round flat disk. You may need to do two or three kneads to help you bring it in if it’s a little dry but that’s all, don’t over work! Cover in cling wrap and refrigerate for 2 hours. Meanwhile, combine apricots with vanilla, caster sugar, cinnamon and zest and juice from 1 lemon. Leave to sit. 

Step 4.

When ready, preheat oven to 200 C and roll out pastry onto a piece of baking paper. Make it as roundish and about 5mm thick. Add the apricots to the centre, leaving a 2 inch border and then fold the edges in on top. Use the baking paper to help you manoeuvre the pastry if it’s tricky. Brush pastry with egg wash and press the demerara sugar into the outside using your hands. 

Step 5.

Cook in the oven for about 55-60 minutes or until pastry is golden and apricots are soft but still holding their shape. When done, scatter pistachios over the top and serve with a dollop of cream.