Yesterday I had a wonderful summer night with my Ottawa girls. It was the first time where we were able to get everyone together other than our annual Christmas potluck/exchange. It’s so great to see everyone is doing such exciting things in their life! I am so proud of all of you girls!
2 tsps of fresh lemon juice
- Combine and mix the flour, salt and sugar in the bowl.
- Add the cold butter and mix with a pastry cutter. Slowly add the ice water, 1 tablespoon at a time, continue mixing with the pastry cutter, just until the dough starts to come together.
- Gather the dough together and flatten onto a piece of plastic wrap. Wrap the dough and chill in the refrigerator for 2 hours.
For the fruit filling:
- Lay a large rectangle of parchment paper on a surface large enough to roll out your pastry. Remove the pastry from the refrigerator and let it temper slightly, until it is soft enough to roll out.
- Meanwhile, wipe the apricots with a damp towel and dry them well. Cut each apricot in half and discard the stone. Cut each half in half again and place the quarters in a large glass bowl. Add the ½ cup sugar, lemon juice, and the cornstarch, then toss to thoroughly coat.
- Preheat the oven to 425 degrees F.
- Lightly dust the sheet of parchment paper with a little flour and place the disc of pastry in the centre. Roll the pastry out to a circle about 12 inches in diameter and ¼ -inch thick and brush away any excess flour. Make sure the pastry isn’t sticking to the paper; periodically lift the edges and sprinkle the paper with a dash more flour if it does.
- Pile the apricots and their sugary syrup into the center of the pastry circle, leaving 1½ to 2 inches around the outside free of filling or syrup. Pat the fruit together to make it as compact as possible, mounding it a little higher in the very center.
- Brush the pastry with the egg white-water glaze, then sprinkle with the 1 tablespoon sugar.
- Place the baking sheet in the centre of the oven and bake at 425 degrees F for 20 minutes, then reduce the temperature to 375F° and bake another 25 to 35 minutes, or until the pastry is crisp and golden and the filling is bubbling in the center of the tart.
- Cool on the sheet set over a wire rack. The galette may be served warm or at room temperature.