raspberry apricot galette recipe • theVintageMixer.com #galette #fruitrecipe #pie
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Raspberry Apricot Galette

A fresh summer galette with raspberries, apricots and a toasted walnut crust.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 6 servings

Ingredients

dough

  • 1/2 cup butter, 1 stick
  • 1/2 cup walnuts*
  • 1 cup flour, plus 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup ice cold water
  • 2 tablespoons milk, set aside for finishing
  • extra sugar for dusting, coarse sugar is best

filling

  • 2 cups raspberries
  • 1/4 cup currants,* optional
  • 4 small apricots, 1 cup sliced
  • 1 tablespoon corn starch
  • 1 teaspoon lemon juice
  • 1/4 cup sugar

Instructions

for the dough

  • Use a large grate of a cheese grater to grate the stick of butter into smaller pieces and place this into the fridge to stay cool.
  • Meanwhile, toast the walnuts in the oven for 8-10 minutes or until fragrant. Let cool then pulse in a food processor until a fine powder-like nut flour. Combine the walnut flour with the regular flour and add in the salt and cinnamon. Whisk to combine.
  • Take the butter out of the fridge and mix this into the flour using a mixer or your hands. Quickly and carefully mix together (don't over mix). The result should be pea-sized granules of flour with butter pieces still whole throughout the mixture.
  • Add the cold water one tablespoon at a time. Turn the dough out onto a floured surface and gently knead the dough just until it comes together into a ball. Wrap with plastic wrap and place in the fridge.

for the fruit

  • Combine the fresh fruit with the corn starch, lemon juice, and sugar. Let sit while you roll out the dough.

forming the galette

  • Prehat the oven to 375 degrees. Roll out the dough on a floured surface to a 12 inch diameter. Use your rolling pin to transfer the dough circle to a parchment lined baking sheet. Spoon the fruit out onto the center of the dough (keeping it in a high mound in the center). Fold up the sides onto the fruit then brush the milk onto the dough and sprinkle with coarse sugar.
  • Bake at 375 for 45-50 minutes or until golden brown and bubbly.
  • Serve with ice cream or whipped cream.

Notes

Almonds or pecans can be substituted for the walnuts or use a all flour crust by adding 1/2 cup more flour instead of the ground nuts to the dough.