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!

For this special summer potluck I decided to make something summery for dessert. Nothing screams summer to me than fresh fruits. When I saw a huge bag of little apricots and blueberries in my fridge, I  knew what I wanted to make. The orange-red apricots look beautiful against the blue-purple blueberries. You can add any combination of fruits, which is another reason for why galettes are so great! For the galette crust, I used the same recipe for the mini galettes I made before. Just remember to make the crust ahead of time because it needs to sit in the fridge for 2 hours.
Warning: this galette is best if eaten freshly baked, if you let it sit for too long, the colour of blueberry juice will begin to dye the apricots :(. It will still be delicious but it won’t look as good as fresh from the oven!
Apricot blueberry galette (Adapted from Cityline and The Wright Recipes)
For the sweet pastry crust: 
1 1/2 cup flour
1/2 tsp salt
2 tablespoons of sugar
1/2 cup cold butter (diced)
4-5 tablespoons of ice water
For the fruit filling:
1 lb of ripe apricot, pit removed, quartered
1 pint of fresh blueberries
2 tsps of fresh lemon juice
3 tablespoons of cornstarch
1/2 cup of granulated sugar + extra for sprinkling on top
For egg wash:
1 large egg white, beaten
1 tablespoon of water
For the crust:
  1. Combine and mix the flour, salt and sugar in the bowl.  
  2. 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.  
  3. 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:

  1. 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. 
  2. 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.
  3. Preheat the oven to 425 degrees F. 
  4. 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.
  5. 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.
  6. Brush the pastry with the egg white-water glaze, then sprinkle with the 1 tablespoon sugar.
  7. 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.
  8. Cool on the sheet set over a wire rack. The galette may be served warm or at room temperature.

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