- Family Spice - https://familyspice.com -

Apricot Thyme Galette with Cornmeal Crust

Celebrate the bounty of summer produce with a rustic and easy to prepare Apricot Thyme Galette with Cornmeal Crust.0

Apricot Thyme Galette with Cornmeal Crust by FamilySpice.com

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.

Chopped Apricots for Apricot Thyme Galette with Cornmeal Crust by FamilySpice.com

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.

Making Dough for Apricot Thyme Galette with Cornmeal Crust by FamilySpice.com

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).

Rolling Out Dough for Apricot Thyme Galette with Cornmeal Crust by FamilySpice.com

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.

Assembling Apricot Thyme Galette with Cornmeal Crust by FamilySpice.com

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.

Assembling Apricot Thyme Galette with Cornmeal Crust by FamilySpice.com

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….

Apricot Thyme Galette with Cornmeal Crust by FamilySpice.com

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.

Apricot and Thyme Galette

This rustic French tart features almond meal in the dough to yield a tender crust. Thyme paired with sweet apricots make this a dessert extra-special. Recipe adapted from Cooking Light, June 2010

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 5 TBS water, ice cold
  • 1/2 tsp cider vinegar
  • 1/8 tsp almond extract
  • 2 TBS all-purpose flour
  • 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

Directions:

  1. In a small bowl, combine with a fork until a slurry is formed:
    • 1/4 cup all-purpose flour
    • 5 TBS water , ice cold
    • 1/2 tsp cider vinegar
    • 1/8 tsp almond extract
  2. Whisk in:
    • 1 cup all-purpose flour
    • 2 TBS all-purpose flour
    • 1/4 cup almond meal
    • 1/4 tsp salt
  3. Using your fingers or a pastry blender cut in until mixture resembles coarse meal:
    • 1/4 cup butter, unsalted , chilled & cut into pieces
  4. Add slurry and stir just until moist.
  5. Turn dough out onto a lightly floured surface.
  6. Knead lightly 5 times.
  7. Gently press dough into a 4-inch circle onto heavy-duty plastic wrap.
  8. Cover with additional plastic wrap.
  9. Carefully roll dough into a 14-inch circle.
  10. Freeze for 10 minutes.
  11. Preheat oven to 400ºF.
  12. Remove dough from freezer and remove top sheet of plastic wrap.
  13. Let dough stand 1 minute or until pliable.
  14. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper.
  15. Remove remaining plastic wrap.
  16. In a small bowl combine:
    • 1 1/2 TBS cornstarch
    • 2 TBS turbinado sugar
  17. Sprinkle over dough, leaving a 2-inch border.
  18. Arrange in a circle pattern over the cornstarch mixture, leaving a 2-inch border:
    • 2 lb apricots , firm, ripe, pitted & quartered
  19. Fold edges of dough over apricots (dough will only partially cover apricots).
  20. In a small microwave-safe bowl, combine:
    • 1 tsp thyme, fresh
    • 1/4 cup apricot jam
    • 1 TBS honey
  21. Microwave on HIGH for 45 seconds.
  22. Using a pastry brush, brush jam mixture over apricots and dough edges.
  23. Sprinkle with:
    • 1 1/2 TBS turbinado sugar
  24. Bake for 35 minutes or until crust browns.
  25. Remove from oven and garnish with:
    • 1 tsp thyme, fresh
  26. Cool 10 minutes, slice and serve.

Notes:

Serving Suggestions: Also try with fresh ripe peaches. Serve alone, with sweetened whipped cream or sorbet.

Prep Time:

Yield: Serves 8

Cook Time: