Rustic Apricot Cherry Galette For Two

Rustic Apricot Cherry Galette – Rustic galette prepared using apricots and cherry, sweetened with sugar and baked to perfection; serves as a great summer dessert with a scoop of ice cream!

Summer is here in Burgh. The Farmer’s Market is flooded with loads of fresh fruits, especially stone fruits – peaches, apricots, plums, and nectarines. I usually visit Farmer’s Market every Saturday and load my basket with fresh produce and eggs. Did I say that sometimes I do find a treasure of antique items there? Last time, when we visited we found fresh apricots. I haven’t tasted the fresh ones so far and the bright orange color attracted me. I was curious as for how would it taste and could stop myself from purchasing it. They are delicious with mild sweet and fleshy. I ate few of them as such. Last time, when we baked apple galette, we finished it before clicking it for the blog. We loved galettes. Since I had plenty of fruits, I planned to prepared medium size galettes enough for one with apricots and cherries. The galette was bright with orange and red cherries on the top, baked to perfection and mildly sweetened with brown sugar. And it tasted heavenly with a scoop of ice cream.

Ingredients:

For the Crust:

1 ¼ cup All-purpose flour
½ teaspoon Salt
½ cup Unsalted Butter
3 tablespoon Ice Cold Water
3 tablespoon Milk for brushing the pastry

Filling

3 – 4 Whole Apricots, washed, cored and chopped
½ cup Pitted Cherries
½ Cup Sugar
1 tablespoon Fresh Lemon Juice
¼ teaspoon Salt

Garnish:

2 teaspoon Sugar, for sanding the pastry shops

Method:

In a bowl, add apricots, cherries, lemon juice, salt, and sugar. Combine them well. Refrigerate it until use.
For the crust, add flour and salt in a large bowl. Combine them well. Cut the butter with the knife into small pieces.
Add the butter pieces to the flour and whisk together until it looks like coarse meal.
Add ice cold water, 1 tablespoon at a time, mixing the dough together with your fingertips until it comes together. Gather the dough together into a ball. Place the ball in a zip lock and refrigerate it for about 30 minutes to an hour.
After an hour, dust the surface with enough flour and gently roll the dough into two small circles.
Preheat the oven to 400 degrees Fahrenheit
Arrange the fruit filling from the center of the dough leaving the edges.
Gently fold in the edges of the dough and brush the edges with the milk.
Arrange the prepared galette in a parchment paper lined baking tray.
Bake in the preheated oven until the edges turn brownish for about 25 -30 minutes.
Remove once baked and let it cool down.
Serve Galettes warmly with a scoop of your favorite ice cream and enjoy your summer.