Galette, it appears to be me, is simply a fancy-pants Frenchy-wenchy way of saying “tart”. This recipe is adapted slightly from the cherry galette Smitten Kitchen cookbook I bought my sister for her birthday. I’m sure this would work equally well with all manner of stone fruit; peaches, nectarines, plums et cetera!
In making this tart I managed to make the amateur error of halving all the pastry ingredients bar the water, which is possibly the worst thing to include too much of! Fortunately I managed to save it and just had an extra large tart. I mean galette. Which is no bad thing in my book! This pastry could be used for any manner of sweet tarts/pies.
110g plain flour
55g ground almonds
½ tsp salt
½ tbsp granulated sugar
2 tsp cinnamon
110g butter, straight from the fridge
60ml cold water
Sieve the flour, almonds, salt, sugar and cinnamon into a large bowl. Add the butter in 1cm cubes and rub in with your hands (or one of these bad boys) until the largest blobs are the size of a pea. Stick in the fridge for five or ten minutes before adding the water, a third at a time, stirring in with wooden spoon or spatula until one large clump forms. The quicker you work the better. Wrap in cling film and stick in the fridge for at least an hour.
1 lot of pastry
30g ground almonds
1½ tsp flour
1 tsp cinnamon
2 tsp granulated sugar
15 butter, softened
¼ tsp almond extract
¼ tsp vanilla paste
1 large egg, separated into white and yolk
300-325g apricots (approx. 10) halved and stoned
125g rhubarb (approx. 1 stick), cut into ½ thick slices
1 tbsp coarse sugar
While the pastry is in the fridge add the ground almonds, flour, sugar and cinnamon into a bowl. Vigorously mix in the butter, almond extract, vanilla paste and egg white until smooth. Stick in the fridge if not using straight away.
Preheat the oven to 200o/400oF/gas mark 6. Flour a work surface and a rolling pin, fetch the pastry dough and roll out to a 30cm circle. Transfer to a baking tray lined with baking parchment or buttered greaseproof paper. Spoon on the almond paste and spread evenly, leaving a 5cm border. Layer on the rhubarb and apricots (not going over the border). Fold over the excess like so, it needn’t be overly neat.
Whisk the egg yolk with a teaspoon of water and brush the folded over crust, then sprinkle with the coarse sugar. Dollop a little apricot jam over the fruit and spread it best you can.
Bake for 30-40 minutes until pastry is golden brown, turning halfway through for even browning. Serve warm or cold, with custard or cream or vanilla ice cream or any combination!