Cherry & Apricot Galette

Cherry & Apricot Galette  

Pie Crust

  •  250 g / 2 1/4 cups AP flour
  • 225 g / 8oz cold salted butter
  • 60 ml / 1/4 cup water


  • 6 small black velvet apricots
  • 1 pint black sweet cherries, pitted
  • 1 tablespoon sweet basil
  • 1/4 cup honey
  • 1 tablespoon cornstarch
  • 1/4 cup corn syrup
  • 1 tbs water

 Prepare the crust 

On your work surface pour your flour and tuck slices of butter in the flour, mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the water, one tablespoon at a time and mix until the dough comes together in a ball. Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes.

In the meantime, prepare the fruit:

Cut the apricots in half and remove the pits. Cut each apricot half and cherry in thin slices. Mix them together in a large bowl with the basil, honey and cornstarch. Let stand 10 minutes.

Preheat the oven to 350F and position a rack in the middle.

When ready to assemble, roll the dough to about 1/8-inch thick to make a rough 9 to 10-inch circle. Place a 9 to 10 inch dish on the dough and trim the edges. Place the dough circle on a sheet pan lined with parchment paper or a silicon mat.  Spread the apricot and cherry slices inside that circle. Bring the edges over the fruit to create a 2-inch border and repeat until you have a complete border. Brush with the egg wash and sprinkle with raw sugar, bake for about 30 minutes.  Combine corn syrup and water, brush over crust and bake for and additional 2 minutes, allow to cool completely. 

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