Summer-Perfect Raspberry & Apricot Galette

Try this frangipane filled galette piled with fresh raspberries and apricots! Needless to say, the best way to enjoy summer fruits is to eat them fresh. However, when the markets are piled high with beautiful fruits such as raspberries and apricots, it is difficult not to imagine the desserts that I can make with these fresh fruits and inevitably end up buying more than what we can eat. Apart from making fruit jams and preservatives, baking frangipane filled galette piled with fresh raspberries and apricots is a wonderful way to enjoy these summer-perfect fruits.

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Ingredients:

Shortcrust:

• 125 grams (1/2 cup) butter
• 250 grams (1 cup) all-purpose flour
• 100 grams (1/2 cup) cane sugar
• 30 ml (2 tbsp) milk or cold water
• 1/2 lemon zest
• 60 grams (1/4 cup) yogurt or sour cream or one mid-size egg
  • Click here for instructions >>>

Frangipane - Sweet Almond Cream Filling:

• 40 grams (1/3 stick) butter
• 40 grams (1/3 cup) almond flour
• 15 grams (1 tablespoon) all-purpose flour
• 50 grams (1/4 cup) sugar
• 1 egg
• 1/2 teaspoon lemon zest
• 1/4 teaspoon vanilla

Fruits:

• 4-5 mid-size poached apricots or fresh apricots, halved and pitted
• 1 cup fresh raspberry
• 10 grams (1 tablespoon) tapioca flour for the raspberries
• 15 grams (1 tablespoon) sugar for the raspberries

Egg Wash and Apricot Jam:

• Egg wash - Add 1 tablespoon of water to 1 egg and mix well
• Apricot Jam - 2 tablespoons of jam to spread over the baked galette

Steps to make Raspberry & Apricot Galette:

Frangipane - Sweet Almond Cream Filling:

1. Combine butter and sugar until creamy.
2. Mix in the almond flour and then add in the egg. Once everything is incorporated add in the flour, vanilla, and lemon zest.
3. Wrap and refrigerate the almond filling for 30 minutes or until everything else for the galette is ready.

Assemble the Galette:

1. Make the shortcrust pastry first, allowing at least 30 minutes to rest the dough before using it. For better results prepare the pastry one day prior to use. Follow instructions here >>>
2. Preheat the oven to 375ºF (190ºC). Prepare a sheet of parchment paper to fit a cookie sheet.
3. On a floured surface, roll out the shortcrust pastry to a 14 inch (or 35cm) circle, and then transfer the shortcrust pastry on to the parchment paper.
4. Take the frangipane out of the refrigerator right before pasting the frangipane on the shortcrust pastry. Paste the frangipane in the center of the shortcrust pastry with a 2 inch ( or 5cm) rim on the outside.

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5. Next, place the apricots on top of the frangipane and fold the edges of the dough towards the center to create a "moat" around the apricots and set aside.
6. Prepare the raspberries by gently sprinkling the sugar and the tapioca powder, carefully shake the mixture to evenly cover the raspberries.
7. Next, place the raspberries on top of the apricots and keep the fruits inside the "moat".

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8. Brush the rim of the shortcrust generously with egg wash.
9. Bake the tart for 30 minutes or until the pastry is golden brown and the fruit is cooked. Remove the galette from the oven and let it cool for 10-15 minutes, before brushing the top of the galette with the apricot jam.
10. Serve the Raspberry & Apricot Galette with vanilla ice cream!

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