Apricot Peach Galette + A Giveaway!
 
 
Author:
Recipe type: Dessert
Ingredients
  • 1 store-bought, refrigerated 9-inch pie crust OR ½ recipe for Pate Brisee from Martha Stewart (the pate brisee is delicious and easy to make, but a store-bought crust is even easier and still super yummy!)
  • 1 can Libby’s sliced peaches or 3 fresh peaches, sliced
  • 1 can Libby’s apricot halves or ~8 fresh apricots, halved and pitted
  • Juice from ½ lemon (about 1-2 teaspoons lemon juice)
  • 3 pinches of salt
  • 1 – 2 tablespoons turbinado sugar (aka sugar in the raw)
  • 1 egg, whisked with a bit of water
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place pie crust or rolled out pate brisee (when you halve the Martha Stewart recipe, you should roll it out to about 12 inches or so) on a rimmed cooking sheet lined with parchment paper or a Silpat. Drain peaches and apricots. Slice apricot halves into thirds. Place drained peaches and apricots on center of crust in an even pile, leaving about a 2-3 inch border of crust around the fruit (if you use the store-bought crust, your border will be a bit smaller than the pate brisee). Drizzle fruit with lemon juice, sprinkle with pinches of salt, then fold edges of crust up around the sides. You can be as tidy or as sloppy as you like with the edges – it comes out pretty either way!
  3. Once the border is folded up around the sides, brush the “crust” lightly but thoroughly with the egg wash. Sprinkle the crust liberally with turbinado sugar, and feel free to toss a few crystals of sugar on the fruit, too.
  4. Bake for about 40 minutes, until the crust has browned nicely. Remove from the oven, let cool a few minutes, then serve. If you let it cool a little longer, you can usually transfer the galette easily to a serving platter using a few flat spatulas and some care.
Recipe by This Week for Dinner at https://thisweekfordinner.com/apricot-peach-galette/