Ingredients
-
1 recipe Flaky Whole-Wheat Crust
-
All-purpose Flour
-
2 pounds (906 g) fresh Apricots
-
½ cup (100 g) Granulated Sugar
-
3 tablespoons Cornstarch
-
½ teaspoon Kosher Salt
-
3 tablespoons Heavy Cream
-
Coarse sanding Sugar
-
2 tablespoons Apricot
-
½ teaspoon dried Lavender
Directions
Steps
|
1
Done
|
Line a baking sheet with parchment paper. |
|
2
Done
|
Remove the pie dough from the fridge and remove the plastic wrap. If your dough has been chilled overnight, it will need to sit at room temperature a bit before rolling—this will take 10 to 15 minutes. Lightly flour your work surface and roll the pie dough out to a 13-inch round that is ⅛ inch thick. Transfer the dough to the prepared baking sheet. |
|
3
Done
|
Cut each apricot into quarters and remove the pits. Reserve 6 pits to season the filling. (Save the rest for making ice cream or custard. The pits can be dried and kept at room temperature for up to a year.) Set the apricots aside. Place the apricot pits in a mortar and pestle and lightly tap each pit to break the hard outer shell (you don’t want to shatter the pit completely, as it makes extracting the kernel difficult). After each pit has been broken open, remove the soft almond-like kernel from the center. Discard the shells. |
|
4
Done
|
Return the apricot kernels to the mortar and pestle and smash them into a paste. Transfer the paste to a large mixing bowl and add the granulated sugar. Mix with your hands to combine. |
|
5
Done
|
Add the apricot quarters, cornstarch, and salt to the bowl and toss to coat. |
|
6
Done
|
Arrange the apricots on the prepared crust: Starting in the center, place the apricots cut-sides up in a spiral on the pastry round, leaving a 3-inch border at the edge. If you still have apricots once you have covered the center of the pastry, wedge the rest of the apricots in between and around the edge. Use all the fruit! |
|
7
Done
|
Fold the edges of the dough up over the filling in loose pleats, leaving an open hole no larger than 6 inches in the center of the galette. Refrigerate the galette until the pastry is firm, about 30 minutes. |
|
8
Done
|
Position a rack in the center of your oven and preheat the oven to 400°F. |
|
9
Done
|
Brush the edges of the pastry with the heavy cream and sprinkle with sanding sugar. Bake for 30 minutes, or until the crust begins to brown. Reduce the oven temperature to 375°F, rotate the baking sheet and continue baking until the juices bubble in the center of the galette and the apricots begin to caramelize, about 30 minutes more. Remove the galette from the oven and allow it to cool on the baking sheet for 30 minutes, then transfer it to a wire rack and cool completely. |
|
10
Done
|
If desired, mix the apricot preserves with 1 teaspoon of hot water. Brush the apricot filling with the preserves to get a luscious, shiny surface. Garnish with the dried lavender flowers, if using. Serve warm. Store leftovers at room temperature for 1 day. |
