Rustic apricot galette
 
Prep time
Cook time
Total time
 
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Ingredients
  • For crust:
  • 1 and ½ cups spelt flour (or all-purpose)
  • 2 tbsp coconut sugar (or granulated)
  • pinch of salt
  • ½ cup (115 g) cold butter
  • ¼ cup (60 ml) cold water
  • 1 egg (beaten), for egg wash
  • 1 tbsp coconut sugar (or granulated) for sprinkling
  • For filling:
  • apricots (cut in halves, or quarters, quantity depends on their size)
  • 3 tbsp coconut sugar (or granulated)
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • Note: 1 cup = 240 ml. Make sure your butter is very cold, you can put it in the freezer about 10-15 minutes before using.
Preparation
  1. To make the crust, whisk the flour, sugar and salt in a large mixing bowl.
  2. Add cold butter (cut in cubes) and work with your hands until you get a crumbly mixture.
  3. Add ¼ cup very cold water stirring with fork.
  4. Gently knead the dough until it all gets well combined.
  5. If needed, add another ½ tbsp cold water.
  6. Shape the dough into a ball, flatten it into a thick disc, wrap in plastic foil and refrigerate for 1-2 hours.
  7. To prepare the filling, mix all the filling ingredients in a mixing bowl and set aside.
  8. Preheat oven to 190 C / 374 F and line a baking tray with baking paper.
  9. On a lightly floured surface roll the dough into a circle. Transfer it to prepared baking tray. (You can also roll the dough directly on the baking paper and transfer it all together to the baking tray).
  10. Place the prepared filling into the centre of the dough (not the fruit juices if there are some).
  11. Gently fold the edges of the dough over the fruit, press gently to seal the edges.
  12. Brush the crust with beaten egg and sprinkle with sugar.
  13. Bake for 25-30 min or until the crust gets golden brown.
  14. Remove from the oven and let it cool slightly before serving. You can serve it with vanilla ice cream on the side. Enjoy!
Recipe by Travelling oven at http://www.travellingoven.com/2019/07/rustic-apricot-galette/