Have you ever flipped through a magazine only to stop at some scrumptious food photo and knew you just had to make the recipe? Well, this recipe, for Apricot Thyme Galette, completely caught my attention. I found this recipe in an old Cooking Light magazine and I couldn’t wait to make it.
Since we are full in summer and fresh summer produce, I quickly found myself some gorgeous apricots. Fresh apricots in a rustic tart garnished with fresh thyme leaves… Oh yes, this baby was mine to make. I quickly found a special occasion to feature this dessert.
A galette is a rustic sort of pie. And since my pie-making abilities are a little lacking, I figured this would be perfect. Although, it’s not especially difficult to make, I did spend an hour and a half assembling this beauty. But, I’m also a very distracted cook. I get interrupted a thousand times by my children, my husband, the phone and with my own thoughts that I get lost in recipes (which is why I rewrite the directions in an easier-to-follow format).
The recipe originally called for 3 tablespoons of water for the dough, but my dough wouldn’t hold it’s shape. I read on the Cooking Light website that another cook had the same problem and increased the water to 5 tablespoons. That did the trick for me.
Also, 2 pounds of apricots was too many. Maybe mine were too big? I think I used about 1 1/2lbs. Otherwise, everything worked out beautifully.
This dessert really is a feast for the senses. Beautiful to look at, heavenly to smell and delicious to eat. My apricots had a little tartness to it, but I liked the sweet and sour combination. Of course this could be blamed on me. I missed that I was supposed to add about 1 1/2 TBS of sugar over the apricots and jam mixture, again, the distracted cook that I am….
If decorating cakes or garnishing desserts are too much work and fuss for you, than this rustic galette is a must. It’s imperfections make it simply perfect.
- 1 1/4 cup, plus 2 TBS all-purpose flour, divided
- 5 TBS water, ice cold
- 1/2 tsp cider vinegar
- 1/8 tsp almond extract
- 1/4 cup almond meal
- 1/4 tsp salt
- 1/4 cup butter, unsalted, chilled & cut into pieces
- 1 1/2 TBS cornstarch
- 3 1/2 TBS turbinado sugar
- 2 lb apricots, firm, ripe, pitted & quartered
- 2 tsp thyme, fresh
- 1/4 cup apricot jam
- 1 TBS honey
- In a small bowl, combine 1/4 cup flour, cold water, cider vinegar and almond extract with a fork until a slurry is formed.
- Whisk in 1 cup, plus 2 TBS flour, almond meal and salt.
- Using your fingers or a pastry blender cut in 1/4 cup butter until mixture resembles coarse meal.
- Add slurry and stir just until moist.
- Turn dough out onto a lightly floured surface.Knead lightly 5 times.
- Gently press dough into a 4-inch circle onto heavy-duty plastic wrap. Cover with additional plastic wrap.
- Carefully roll dough into a 14-inch circle. Freeze for 10 minutes.
- While dough is in the freezer, preheat oven to 400ºF.
- Remove dough from freezer and remove top sheet of plastic wrap. Let dough stand 1 minute or until pliable. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove remaining plastic wrap.
- In a small bowl combine cornstarch and 2 TBS turbinado sugar.
Sprinkle over dough, leaving a 2-inch border.
- Arrange sliced apricots in a circle pattern over the cornstarch mixture, leaving a 2-inch border.
- Fold edges of dough over apricots (dough will only partially cover apricots).
- In a small microwave-safe bowl, combine thyme, apricot jam and honey. Microwave on HIGH for 45 seconds. Using a pastry brush, brush jam mixture over apricots and dough edges.
- Sprinkle with remaining 1 1/2 TBS turbinado sugar.
- Bake for 35 minutes or until crust browns.
- Remove from oven and garnish with fresh thyme.
- Cool 10 minutes, slice and serve.
Serving Size:1 slice
Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 80mgCarbohydrates: 31gFiber: 3gSugar: 23gProtein: 3g