Apricot Galette

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Galette Dough

  • 7g sugar
  • 182g cold cubed butter
  • 150 rye flour
  • 110 all-purpose flour
  • 95 cold water
  • Large pinch of salt
Apricot Filling
  • 500g sliced apricots
  • 45g honey
  • 10g almond liquor(optional)

Instructions:

 Galette Dough

  1. Mix together both of the flours with the sugar and salt.
  2. Add in the cubed butter, using your hands or a paddle attachment of a stand mixer rub it into the flour until there are no large chunks of butter left. At this point, the texture of the dough should resemble course sand.
  3. Slowly add in the water until you are able to form a rough dough ball. The amount of water will vary depending on the water absorbency of your flour and the humidity. The dough should be neither sticky nor dry, it should be easy to roll out.
  4. Cover the dough and put it in the fridge for 30-45 minutes.

 Apricot Filling

  1. While the dough is resting in the fridge, preheat the oven to 200℃.
  2. Combine apricot slices with honey and liquor.

         Assembly

        1. On a sheet of parchment paper, roll out the dough into a rough circle. The thickness should be 0.3-0.5 cm. Transfer it to a sheet pan.
        2. Scoop the apricot filling onto the rolled-out dough leaving a cm of space at the edge.
        3. Fold the edges onto the filling.
        4. Bake for 40 minutes. 

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