Apricot Cherry Galette Recipe

Name: Apricot Cherry Galette
Prep time: 30 min
Cook time: 60 min
Total time: 150 min
Yield: 4
Ingredients: 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; 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

Why Make This

Apricots and cherries are in season simultaneously and work great together.
A galette has the flavors of a pie without all the fuss of making a pie.
The has added fennel for added flavor.

What I look forward to most in the summer? Stone fruit! We have trees, our neighbors have trees, and when the fruit on a tree ripens, it usually ripens all at once, setting up a flurry of activity. We eat (more like gorge on) the fresh fruit, make pies and cobblers, and freeze, dry, and can whatever's left.

Apricots and cherries come into season about this time, early summer, which is a great excuse to pair them in a rustic tart such as this one.

Galettes are so easy to make! Much less fussy than pies. If you make some dough in advance, you can have one ready in less than an hour, with just a few minutes of prep time.

For this recipe, we're using our no-fail flaky sour cream pastry crust, with a few ground fennel seeds scattered in the dough for fun and added flavor. The apricots and cherries are lightly sweetened and tossed with a little vanilla and lemon zest. Enjoy!

More Rustic Galettes

Apricot Cherry Galette

Prep Time 30 mins

Cook Time 60 mins

Dough chilling 60 mins

Total Time 2 hrs 30 mins

Servings 4 servings

Cook Mode (Keep screen awake)

Crust:

1 cup (130g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed fennel seeds
4 ounces butter (1 stick, 8 tablespoons, 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

Make the dough:

To make the dough, whisk together the flour, sugar, salt, and fennel seeds in a large bowl. Add the butter and work the butter into the flour with your (clean) hands until the mixture resembles crumbs and no piece of butter is bigger than a pea.

Make a well in the center and add the sour cream. Use a fork to work the flour into sour cream.

Form the dough into a ball and flatten into a disk. Refrigerate for 1 hour before rolling out.
Toss the apricots with sugar, lemon zest, tapioca, vanilla:

Put the apricots and cherries into separate bowls. In the bowl with the apricots add the sugar, lemon zest, minute tapioca, and vanilla extract. Gently toss to combine.

Elise Bauer

Elise Bauer
Roll out the dough:

Roll out the dough and transfer to a parchment lined baking sheet.

Elise Bauer
Arranged the apricots and cherries on rolled out dough:

Arrange the apricot quarters in a circular pattern in the center of the rolled out pastry dough, leaving a border of 2 1/2 inches from the edge. Dot with cherry halves.

Elise Bauer

Elise Bauer
Fold the dough edges over:

Fold up the edges of the dough round over the outer edge of the fruit.

If at this point the dough has become sticky, put chill the pastry for 10 minutes before proceeding.
Preheat the oven to 375°F (190°C).
Brush the egg wash on crust edges, sprinkle with coarse sugar:

Whisk together the beaten egg and the cream for the egg wash. Gently apply the egg wash with a pastry brush to outer edge of the crust (note you will only use a little bit of the egg wash). Sprinkle with a little coarse sugar.

Elise Bauer
Bake:

Bake for 40 to 45 minutes, tenting with foil halfway through the baking process if the crust is getting too browned. The galette is done when the filling is bubbly and thickened, and the crust is nicely browned.

Nutrition Facts (per serving)
496	Calories
28g	Fat
57g	Carbs
7g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	496
% Daily Value*
Total Fat 28g	36%
Saturated Fat 17g	83%
Cholesterol 116mg	39%
Sodium 471mg	20%
Total Carbohydrate 57g	21%
Dietary Fiber 4g	13%
Total Sugars 28g
Protein 7g
Vitamin C 13mg	67%
Calcium 53mg	4%
Iron 2mg	13%
Potassium 414mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.