Peach Plum and Apricot Galette
This summer galette is a really treat with lots of sweet and tangy flavour and seasoned with ginger and cinnamon. The pastry dough is buttery, flaky and so delicious
Servings: 6
Calories: 187kcal
Equipment
- Baking sheet
Ingredients
Pastry Dough: makes 1 galette
- 1⅓ cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled
- 6 tbsp ice cold water
- 1 tsp vinegar
Filling:
- 3 peaches, sliced
- 3 prune plums, sliced
- 2 apricots, sliced (total equals 4 cups of fruit)
- 1 tsp lemon juice
- 1 tbsp arrowroot (or cornstarch)
- 1 tbsp all-purpose flour
- 1 tbsp raw fine sugar plus extra for pastry dough
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- pinch of salt
- 1 egg, beaten
- ice cream or whipped cream
Instructions
Pastry Dough:
- Combine flour and salt in a medium bowl. Cut in the butter with a pastry blender, fork or like I prefer is using my hands, until the mixture resembles coarse cornmeal.
- In a measuring cup, add cold water, vinegar and ice. Add 4 tablespoons of ice water, stirring the dough around the bowl with your hands to bring the dough together but a fork works too. As soon as it is moist enough to gather the dough together, (add the extra tablespoon if the dough is still dry) then form the dough into a large disc and wrap in plastic and refrigerate for 30 minutes or overnight. Handle the dough as little as possible, as over mixing will create a tough dough.
Filling:
- In a large bowl, add the sliced peaches, plums, and apricots. Add lemon juice, starch, flour, sugars, cinnamon and ginger. Gently combine the ingredients and set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Remove the pastry dough from the refrigerator, lightly flour a flat surface, and roll out the dough to a 12-13 inch circle. If the dough is too cold to roll, allow to set at room temperature for about 10 minutes. Then transfer to the lined baking sheet.
- Arrange the fruit to create a pleasing design, leaving about 1-2 inches from the edges. Fold the edges inward toward the center, creating a pleated design. Then brush with egg wash and sprinkle raw sugar over the crust. Bake for 45-50 minutes until the crust is golden and the filing is bubbling.
- Allow to cool for about 15 minutes, and serve warm with ice cream or whipping cream.
Nutrition
Calories: 187kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 215mg | Potassium: 218mg | Fiber: 3g | Sugar: 15g | Vitamin A: 652IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 2mg