August 8, 2014 § 105 Comments
With a nice bunch of apricots on hand I decided to bake this tangy, scarcely sweet galette for dessert. I have a weakness for galettes. I love the ease of preparation and the rustic look with it’s imperfect folds and uneven edges. And I’ve been a little obsessed with adding herbs to baked goods and desserts. Thyme pairs quite nicely with apricots in this charming galette.
I always look forward to the weekend because I love preparing dinner when I have time to work slow and relaxed. Saturday is ideal to cook something a little more complicated and time consuming. And that was exactly what I had in mind last Saturday. I made the apricot galette in the morning and went about my day expecting to return to the kitchen early afternoon to prepare dinner; calm and collected.
It’s a good thing I made the galette in the morning because time slipped away and as it turns out, this was dinner last Saturday night, and we loved it. Recipe from Cooking Light Magazine.
I n g r e d i e n t s
- single pie crust recipe
- 1-1/2 tablespoons cornstarch
- 2 pounds firm ripe apricots, pitted and cut into quarters
- 1/4 cup apricot jam
- 1 tablespoon honey
- 2 tablespoons turbinado sugar
- 1 tablespoon fresh thyme leaves
Preheat oven to 400°F. Place your prepared pie dough onto a a baking sheet lined with parchment paper. Combine cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange apricots spikelike on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots). Combine jam and honey and warm either on stovetop or microwave. Brush jam mixture over apricots and dough edges. Sprinkle with turbinado sugar. Bake at 400°F for 35 minutes or until crust browns. Remove from oven, spring with thyme. Cool 10 minutes.