Ready to bake something amazing? I’m so excited to share my recipe for Apricot and Rosemary Galette with you! This rustic, free-form tart is bursting with the sweet and tangy flavor of apricots, perfectly balanced by the earthy aroma of rosemary. It’s easier to make than you might think, and it’s guaranteed to impress your friends and family.
Ingredients
Here’s what you’ll need to create this delightful treat:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling:
- 1 1/2 pounds ripe apricots, pitted and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling (optional)
Step-by-Step Instructions
Follow these steps to bake your Apricot and Rosemary Galette:
Step 1: Make the Crust
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. It’s important that the butter stays cold, so work quickly.
Step 2: Add the Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
Step 3: Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a tender crust.
Step 4: Prepare the Apricot Filling
While the dough is chilling, prepare the apricot filling. In a large bowl, combine the sliced apricots, granulated sugar, chopped rosemary, cornstarch, and lemon juice. Gently toss to coat the apricots evenly. The cornstarch will help thicken the juices as the galette bakes.
Step 5: Roll Out the Dough
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Don’t worry if it’s not perfect; the rustic look is part of the charm.
Step 6: Assemble the Galette
Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Arrange the apricot filling in the center of the dough, leaving a 2-inch border.
Step 7: Fold the Edges
Gently fold the edges of the dough over the apricot filling, pleating as you go. This creates a rustic, free-form crust around the edges of the galette.
Step 8: Egg Wash and Sugar
Brush the folded edges of the dough with the beaten egg wash. This will give the crust a beautiful golden-brown color. Sprinkle the crust with coarse sugar, if desired, for added sparkle and crunch.
Step 9: Bake the Galette
Bake the galette in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apricot filling is bubbly.
Step 10: Cool and Serve
Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving. This allows the filling to set slightly.
Serving Suggestions
This Apricot and Rosemary Galette is delicious served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream would be a fantastic addition, complementing the tartness of the apricots and the warmth of the rosemary.
For a beautiful presentation, dust the cooled galette with a light coating of powdered sugar before slicing. You can also garnish with a few fresh rosemary sprigs for an extra touch of elegance.
This Apricot and Rosemary Galette is perfect for a summer brunch, afternoon tea, or a light dessert after dinner. Its rustic charm also makes it a great addition to any casual gathering.
Storage and Reheating
Store any leftover Apricot and Rosemary Galette in an airtight container at room temperature for up to 2 days.
To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave for 20-30 seconds. The crust will be crisper if reheated in the oven.
Key Details
- Prep time: 30 minutes
- Cook time: 40-45 minutes
- Servings: 8 slices
Equipment needed:
- Large bowl
- Pastry blender or fingertips
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Whisk
- Knife
Apricot and Rosemary Galette
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 1/2 pounds ripe apricots pitted and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
- Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- While the dough is chilling, prepare the apricot filling. In a large bowl, combine the sliced apricots, granulated sugar, chopped rosemary, cornstarch, and lemon juice. Gently toss to coat the apricots evenly.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Arrange the apricot filling in the center of the dough, leaving a 2-inch border.
- Gently fold the edges of the dough over the apricot filling, pleating as you go.
- Brush the folded edges of the dough with the beaten egg wash. Sprinkle the crust with coarse sugar, if desired, for added sparkle and crunch.
- Bake the galette in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apricot filling is bubbly.
- Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving.