Apricot Galette recipe

After making rhubarb crisp, I wondered about the difference between a crisp, crumble, and buckle. Recipetips.com offers a thorough explanation of many fruit desserts, but not for the particular type of fruit pastry I once made but couldn't find in my files. After trying to figure out its name, I finally gave a wild shot searching for "dessert with fruit and crust around edge." It actually led me to what I wanted: galette. (to recipe)



Some recipes are the type of dessert I remembered; some look more like a fruit pizza. I saved the recipes with the folded over crust, the type I remembered.

Since it's apricot season at my house, I wanted an apricot galette recipe. Unfortunately, most of the apricots ripen and fall before my husband and I can pick and make good use of them. Finding the galette recipe and enjoying any apricots is a victory.

I found two recipes for what I wanted: Apricot & Peach Galette and Rustic California Apricot Galette. I favored different aspects of each so I mixed and matched to create my own. I loved how my kitchen smelled like a bakery while it was in the oven, but I liked the way it tasted more after it was completely cool.

Rachel's Apricot Galette (to top)

Pastry
1/2 cup wheat flour
1/2 cup white flour
4 tablespoons cornmeal
3 tablespoons sugar
pinch of salt
1/4 cup (1/2 stick) cold butter, cut into pieces
3-4 tablespoons buttermilk
1 teaspoon vanilla
buttermilk or beaten egg for crust glaze

Filling
11 apricots
1/3 cup brown sugar
1-2 tablespoons flour
2 tablespoons flour

Make dough: Combine flours, cornmeal, sugar, & salt in small bowl. Cut in cold butter using a pastry blender until it has a crumb-like texture. Add vanilla and buttermilk, a little at a time. Mix with your hands until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make filling: While pasty is chilling, combine fruit and brown sugar in a bowl. Add enough flour to absorb the juices. Set aside to let flavors blend.

Form galette: Place dough on lightly floured surface; roll out to approximately 14". Spoon filling into center leaving 2" around edge. Fold up edges to create a rough rim, leaving the center uncovered. Brush the dough edges with buttermilk or egg.

Cooking galette: Cook 20-30 minutes at 350 degrees or until golden brown and bubbly. Remove from oven; sprinkle the apricots with almonds. Return to oven; bake approximately 10 more minutes until almonds are lightly browned and pastry is cooked. Cool and serve warm or at room temperature.

Note: Baking911.com writes that the galette dough can be prepared ahead of time until ready for use and filling can be refrigerated for up to three days or frozen for up to three months.

Rhubarb Maple Crisp

Last week summer meant salad for me. This week it means rhubarb dessert!



This recipe from Whipped was really tasty, really easy, and really quick (for preparation). I already bought the rhubarb (I knew I wanted to use it in some way) and already had the other ingredients. Not having to go to the store gives it extra points for quick & easy.

As easy as it was, there are two minor things I learned. I shouldn't have used a plastic container to store it. It wasn't so crisp the next day. It makes sense that all the moisture from the rhubarb sealed tightly with the "crisp" would make it a little soggy. But it was still delicious! I also spent more time on the sugar water mixture than necessary. It wasn't looking completely transparent in the pot, but when I lifted the spoon and let the mix drizzle off I could see that it was transparent. With the cornstarch, I don't think it would ever be as clear as simple sugar water.

Here are some quick facts about rhubarb. Many sources say the leaves are poisonous, so make sure you remove them completely. They are also dangerous to animals, so if you plan on growing rhubarb, take that into consideration. The Rhubarb Compendium gets very scientific about how poisonous they are (or are not). There are red, green, and in-between varieties with no difference on the taste. However, it of course makes a huge difference on presentation! I don't think a rhubarb pie or crisp would be the same without the gorgeous red color.

How do you like rhubarb?

Rhubarb Maple Crisp (to top)
from Whipped

1/2 cup light brown sugar, firmly packed
1/2 cup maple sugar (if you don't have this, do 1 full cup brown sugar)
1 cup flour
3/4 cup oats (I like it better with old fashioned, not quick cooking. Either way will work)
1/2 cup melted butter
1/2 teaspoon cinnamon
4 cups sliced rhubarb
3/4 cups granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon vanilla

Combine brown sugar, maple sugar, flour, oats and cinnamon in a bowl. Stir with a whisk to combine all the dry ingredients. Slowly add the melted butter stirring to combine. Mix together until crumbly.

In a saucepan combine the water, granulated sugar, cornstarch and vanilla. Cook and stir until the mixture becomes transparent and has thickened.

Press about 1/2 of the crumble mixture into the bottom of a pie plate or 8 inch square pan. Top with sliced rhubarb. Pour the water and sugar mixture over the rhubarb. Sprinkle the rest of the crumble over the top. Bake in a 350 degree oven for 45-50 minutes or until it is bubbly and topping is slightly browned.

Serve warm with a scoop of vanilla ice cream or cold. It tastes great the next day!