Apricot Galette
Вставка
- Опубліковано 6 лип 2024
- Apricot Galette
Serves 8
This works with any stone fruit (peaches, nectarines, plums), apples, and pears. If using peaches and nectarines, reduce the sugar slightly. You can also add some berries. Good combinations are:
-apricots and cherries
-peaches and blueberries or raspberries
Pie Dough:
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Makes 2 disks of dough. Save the second disk for some other use.
212g unbleached all-purpose flour (for the food processor)
2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale)
26g (2 Tbsp) granulated sugar
284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
142g unbleached all-purpose flour (in a large bowl)
57g cold water
57g cold vodka
Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
A detailed video on this dough using a food processor: • Pie Dough with a Food ...
A detailed video on this dough by hand (this also works in a mixer with a paddle attachment): • Pie Dough by Hand with...
Filling:
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840g (1.85 Lb) apricots
Pinch of cinnamon or to taste
1/2 tsp vanilla extract or paste
75g (1/3 cup) granulated sugar
Squirt of lemon (1/2 tsp - 2 tsp depending on how sour your fruit is)
Half and pit the apricots. Cut into wedges. Mix with all the other ingredients in a medium pot and let sit (don’t cook!) for 45 min and up to 2 hours.
Assembly:
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2 Tbsp sugar, divided
1 Tbsp melted butter
1 Tbsp apricot preserves (optional)
Roll out 1 disk of pie dough as shown in the video. Place on a parchment covered baking sheet and chill in the fridge for 20 min while preheating the oven to 400F (205C). If the dough is too stiff after chilling, let it warm up until pliable, about 5 min. Sprinkle the dough with 1 Tbsp sugar leaving a 2 inch (5cm) border. Set a strainer over a bowl. Drain the fruit, reserving the juice. Pour the juice back into the pot. Place the fruit in the middle of the dough and fold the dough around it pinching the folds as shown in the video. Brush the dough and the fruit with 1 Tbsp melted butter (you might not need all of it) and sprinkle the dough and the fruit with 1 Tbsp sugar.
Baking:
Bake in the bottom third of the oven for 20 min. Put the pot with the juice over high heat and boil until syrupy. Add 1 Tbsp apricot preserve (optional) and stir until dissolved. Boiling until very sticky (don’t touch or taste!) Cover the fruit with the glaze and move to the upper third of the oven. Bake until the fruit and the dough are nicely browned, 15-20 min. Cool at least 30 min and serve. Can be cooled to room temp and served later in the day. Can be rewarmed at 350F for 10 min. Don’t refrigerate. Serve the day you make it.
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“the sooner you fix the cracks, the less problems you’ll have later” story of my life huh
looks good as always Helen!
😂
fewer. Not less
Peaches and apricots are the only thing that will get me to turn on the oven in August. How did you know ;-)
I have pie dough in the fridge and ripe peaches on the counter. Guess what's for dessert tonight??!! ;)
Icecream?
Bananas
The word apricot comes from the
Arabic - it’s like the words “algebra”, “alchemy”, and “alcohol”. It derives from an Arabic noun combined with the Arabic article ‘al-’ before it. The origin of our Italian ‘albicocca’ was ‘al-barquq’... It’s amazing that today in Israel
and many Arab countries the fruit is referred to by a totally different name: ‘mishmish’.
I thought mishmish was Persian for raisin :)
Then why is there no "al" in apricot?
@@geezermann7865 the "a" is a contraction from "al".
My initial comment was actually a quote from a movie. When I wrote it, I had hoped that someone else would continue the quote, but apparently no one did...
In Spanish, it's albaricoque.
Made my first ever galette. Family loved it! Thank you Helen! You are the best.
Looks delicious! Thanks for showing us multiple ideas for the dough, makes me motivated to make it
I tried to come up with a Galette food pun for you folks..
But what I was left with was *the pits.*
@hostyle0 ... It was a bit of a close shave. 😋
Omg thank you for advising to turn dough after each roll to keep it from sticking ... I'm more of a cook and pastry dough has literally made me cry😂
what a great little trick
many thanks💚🙏
Looks absolutely delicious and beautiful!
Wonderfully made thankyou for sharing mam
This is stunning recipe. Thank you.
This galette is so pretty! I need to try this recipe! 😱 Thank you for inspiring me 😍
Thanks, a few good tidbits.
You are appreciated 😊
Learned some new tips thanks!
Oh my goodness this looks so so amazing. I am going to make this with peaches
Perfect! 🥧 thank you. ❤
That looks delicious!!
Mother’s Day is around the corner, my mom loves apricots in anything. I KNOW WHAT IM MAKING FOR DESSERT MUAHAHAHAHHA HEHEHEHE
Yum! Going to make this next time my son comes to visit! 💚👍
"Obviously don't touch it or you'll get a horrible burn."
Ma'am, where were you the 1st time I made hard candy?
Besides being an amazing teacher (love all your videos) I envy your hairstyle and also your accent. So cute 😍😍😍. Thank you for all the lessons dear Helen. All my friends are crazy for La Vina cheesecake 😆😆😆.
This is what all those plums I have have been waiting for!
большое спасибо, Хелен!
Long time fan love your recipes and your presentation skills. Have you ever considered doing a twitch or UA-cam stream? Take care and much love your way.
Peaches and blackberries are also great.
🍎 for teacher❣️🙏🏾
First time I made candy I dropped a drop on my wrist. 64 years later, I still have the scar. So heed the advice about the boiling juice!
Same, was pumping out hundreds of creme Brules with with torch, got too comfortable and my index finger reminds me of that moment a decade ago ever since.
Divine, thank you. No cornflour or tapioca?
Oh my!!!
Hello, fellow adam ragusea fans, yes i too am here because this content is fantastic
Who?
Could this be done as individual galettes? How would that effect the cooking time?
❤️🌸
Would this work well with cherries? What adjustments would you make for a cherry version, if so?
It depends on which cherries you are talking about. Sweet eating cherries (the kind mostly sold in the US) will work with no adjustments. Sour cherries will produce more moisture and might need a bit of thickener. Look for Stella Parks recipes on seriouseats.com for an idea of how to thicken a pie or galette filling. The easiest thing to do is combine cherries with apples. The pectin in the apples will thicken the cherry juice.
Top-drawer 'babcia' in the making.
Feel free to leave out the sugar, surprise yourself with the delight of the fruit straight up. I add a small amount of chia seeds to the rolled crust just before I layer on the fruit, this absorbs some of the fruit juice and keeps the crust crispy.
#realquestion which tropical fruits are ideal to substitute apricots? :)
I prefer tropical fruit uncooked. I wouldn't use them in this dish
helen is so cute
Nice video, Helen.👍😊 I have an idea to make this with red grapes. I make a pie using my regular pie recipe except using red grapes and my friends thought they were eating cherry pie. I would guess for the Galette one would simply slice your grapes; what do you think?
Yes, you could definitely use grapes. Maybe cut them in half?
Hi, I enjoy your videos but in regards to the audio you may want to look into a de-esser plugin for your audio production program, there's some serious sibilance happening in the audio.
Thanks! I'll look into it.
Those apricots are huge 😹 We must have a different variety here (or maybe we just need to water the trees some more)
there are many varieties of apricots. bigger isn't always better ;) but that's all I could buy that week. I love the little ones we get when we go to Europe.
Wait, you have Creme Fraiche in America also?
I thought you guys called it sour cream? Then what is sour cream?
I think sour cream is strongly acidified cream with a bit of moisture removed but don't quote me on that (not american either)
Both sour cream and creme fraiche are fermented dairy products. The only difference is the fat content and which exact bacteria is used. Creme fraiche typically has a higher fat content than sour-cream.
Cersei lannister is cooking!!
🚫 I’m still boycotting Galette because of their “Woke, anti Man” (Is this the best a man can get) campaign. 🚫
lolwut
Haha, I had to think about that for a second. I agree, anything "woke" must be called out for the evil that it is, including Gillette.