Apricot and Strawberry Galettes with Sesame

Apricot and Strawberry Galettes with Sesame

  • Rustic pie crust (recipe follows)
  • 1 teaspoon lemon juice
  • 12 oz (350 g) sliced apricots
  • 12 oz (350 g) sliced strawberries
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons corn starch
  • 1 egg
  • 2 tablespoons cane sugar
  • 1 tablespoon sesame seeds
  • Whipped cream or vanilla ice cream, for serving
For 8 individual galettes

Roll out the dough on a lightly floured work surface, until about 3mm thick. Cut out as many 6 inch round discs of pastry as you can, place them onto a parchment lined baking sheet and refrigerate until firm. Gather the scraps together and refrigerate for 30 minutes before rolling out and cutting out the remaining discs of pastry.

Toss the sliced fruit with lemon juice, granulated sugar and salt; set aside to macerate for 30 minutes. Strain the fruit (conserve juices for another use, if you like) and transfer back to the bowl. Add cornstarch and toss to combine.

To assemble place a few spoonfuls of fruit mixture onto a disc of pastry, leaving the outer inch clear. Fold the edges of the dough up and over the fruit, crimping as you fold. Repeat with the rest of the pastry disks and fruit mixture. Place the galettes onto a parchment lined baking tray and refrigerate for 30 minutes or until the pastry is firm.

Preheat the oven to 425°F (220°C). Beat egg with a teaspoon of water in a small bowl. When ready to bake, brush the pastry with a beaten egg and sprinkle liberally with cane sugar and sesame seeds.

Bake in the preheated oven for 15 minutes, then reduce heat to 400°F (200°C) and bake for another 10-15 minutes or until the pastry is golden. Remove from the oven and cool on the baking tray for a few minutes before serving warm with whipped cream or vanilla ice cream.

Rustic Pie Crust

All the ingredients must be cold to avoid a tough crust. Chill the flour in the refrigerator for at least 30 minutes. The butter pieces should be chilled in the freezer for 10 minutes before use.

  • 1 1/2 cups (300 g) all-purpose flour
  • 1/2 plus 2 tablespoons whole-wheat flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 stick, 230 g) butter, chilled and cut into 1 cm pieces
  • 4 to 7 tablespoons ice water
  • 2 teaspoons apple cider vinegar

In a food processor with a metal blade, briefly pulse together the flours, salt and sugar. Add the butter and quickly pulse until chunks are the size of peas.

Add vinegar and 4 tablespoons ice water, and pulse briefly. Mixture will be powdery but should hold together when pinched. Add more water and pulse again if necessary.

Transfer to a plastic bag and briefly knead from outside of bag until mixture holds together. Form into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour (preferably overnight) before rolling out and baking.

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