Galette with apricots Mini panettone zuccotti with coffee custard cream

There apricot galette it’s a rustic tart made without the need for a mold. A casket of pasta brisee which enhances a filling of fresh fruit of season, to serve a summer dessert simple or one snack genuine.

Ingrediants

  • a stick of shortcrust pastry
  • 12 ripe apricots
  • 2 tablespoons of brown sugar
  • 1 tablespoon of cornstarch
  • chopped pistachios

How to prepare: Apricot galette

Seasonal fruit and a crumbly shell for the apricot galette, a simple dessert to taste like dessert after meal. Excellent as well, with a sprinkling of chopped pistachio, it becomes special served with a little ice cream or whipped cream.
There galette is a sort of tart made with shortcrust pastry and fruit, made without the aid of a mold. It is therefore quite rustic and irregular in shape, very nice to serve.

We cooked ours apricot galette placing it on an 18 cm diameter oven dish. The most practical alternative is to roll out the dough on a sheet of parchment paper, fill it and transfer it for cooking directly onto the dripping pan.
Being a sweet stuffed with fruit it can be made even more rustic and genuine by choosing to prepare the pasta with a mix of various flours: whole wheat, rye, buckwheat or corn.

For other ideas on how to cook with apricots, both sweet and savory recipes, however, we also offer the Apricot and ricotta cake, the Apricot semifreddo or the pork loin with apricots and bacon.

OTHER DELICIOUS RECIPES: Blood orange galette, Apricot shortcrust tartlets, Apricot and cherry puff pastry

Easy execution Preparation time 15 min Cooking time 45 min – 50 min Servings 4 – 6

How to prepare: Apricot galette

Apricot Galette Preparation - Step 1

Apricot Galette Preparation - Step 1

Well in advance, start preparing the shortcrust pastry, which will be used for the apricot galette, following the doses and procedure indicated in our basic recipe. Make a ball of dough and let it rest in the refrigerator for at least an hour. Wash and dry the apricots then cut them into slices about 1/2 centimeter thick.

Apricot Galette Preparation - Step 2

Apricot Galette Preparation - Step 2

Collect them in a bowl with the sugar, corn starch and mix well. Leave them aside until ready to roll out the dough. After the resting time, take the dough back and roll it out, on a floured work surface, into a sheet of about 3-4 millimeters thick.

Apricot Galette Preparation - Step 3

Apricot Galette Preparation - Step 3

Distribute the apricots in the center of the dough disc, taking care to leave 3-4 centimeters free from the outer edge. Fold the remaining free edges of dough towards the center, pressing lightly on the folds so that they seal well. Brush with the apricot juice and sugar left in the bowl, then transfer the galette to a preheated oven at 180 ° and cook for 45-50 minutes. Remove the cake from the oven and spread the pisctacchio grains on the surface. Let the apricot galette cool completely and serve.

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