Tuesday, June 28, 2016

Apricot Streusel Galette


Making pie dough on a hot day is not the smartest idea. The cold butter for that flaky crust was softening and melting unbelievably fast! My freezer door opened and closed for a countless amount of times that night.

The crust turned out well.. Could not have guessed that it was made on the hottest day yet in 2016.


Galette Dough
recipe adapted from Hummingbird High
makes one 10-inch galette or two small galettes
1 cup all-purpose flour*
1/2 teaspoon granulated sugar
1/8 teaspoon salt*
6 tablespoons (3/4 stick) unsalted butter, cold and cut into 1-inch cubes*
4 tablespoons water, very cold
*subbed with 113g white whole wheat flour, skipped salt and used salted butter

1. In food processor, briefly pulse together flour, sugar and salt until combined.
2. Add in butter and pulse until small beads form.
3. Dribble in cold water and pulse until dough starts to come together as a ball.
4. Flatten dough to a flat disc, wrap in plastic, and chill for 30 minutes.

5. When dough is chilled, roll out into a 14-inch circle about 1/8-inch thick on a lightly-floured surface.
6. Transfer dough to a parchment-lined baking sheet and chill for at least another 30 minutes before using.

Apricot Filling
makes enough for one small galette
2 apricots, sliced into 1/4" slices
1 tsp organic coconut sugar
roughly 1/8 tsp ginger powder
Toss together and set aside. 

Assembly
streusel (leftover crumb topping), optional
heavy cream
turbinado sugar 



1. Preheat oven to 400F.
2. Layer apricot slices on pre-rolled chilled dough, leaving a 2 inch border.
3. Fold border up and over itself, crimping and pushing it against the apricots.
4. Sprinkle streusel on top of apricots, if using.
5. Brush egg wash or heavy cream over folded crust.
6. Sprinkle sugar over.
7. Bake for 40 minutes, until crust is well browned and edges are slightly caramelized.
8. Let cool and enjoy warm, or leave in fridge to enjoy chilled.






Nom.


Taste: 4 stars out of 5
Buttery crust, tangy apricots with sweet crumbles. 
Texture: 4 stars out of 5
Flaky crust, moist and juicy apricots. Crumbles not as crispy as hoped.