A Strawberry and Apricot Galette for Midsummer’s Day!
Everything about this recipe for strawberry and apricot galette makes this a perfect summer solstice dish.
But first things first… Surely everyone is thinking the same as me; “how the blinking hell did we get halfway through the year already?” Yet also, “wow – January feels like a loooooooooong time ago!” What a year.
If you’re having a small party to celebrate, this is alovely, easy little desert that takes no time to knock up.
And you know the great thing about galettes? They can be as rough and rustic as you like – it only adds to the charm. Plus they are great any time of year – just substitute the fruit with whatever is in season!
I love baked strawberries though, a lot. So the smell of the bubbling, jammy strawberry and apricots as you pull this simple tart from the oven is pure, joyous summer.
I’ve used spelt flour in this recipe as I really enjoy the extra flavour it bring to the pastry, plus its way more nutritious! But you could quite happily use plain white flour instead, you may need to add a little more iced water than listed in the recipe.
(Adapted from Call me Cupcake)
- 200 g spelt flour – I used half and half wholemeal and white
- 1 tbsp. granulated sugar
- Generous pinch of sea salt
- 150 g very cold salted butter
- 1-3 tbsp. ice water
- 400 g apricots, washed and stoned
- 200 g fresh strawberries, washed and hulled
- zest and juice from 1/2 small lemon
- 50g granulated sugar
- 1/2 tsp. vanilla paste
- 1/4 tsp ground cardamom
- 2 tsp. cornflour
- 1 small or medium egg, beaten
- 1 tbsp. granulated sugar to decorate
Mix together the flour, sugar and salt in a large bowl. Dice the butter and add to the dry ingredients, then using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter. If it feels very sticky at this point, you could add a little more flour.
Add the iced water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead!
Form the dough into a ball and place it on a piece of clingfilm or beeswax wrap if you have. Flatten into a disc, wrap and place in fridge for at least one hour or overnight.
When you are ready to make the tart, preheat the oven to 200°C (180°C fan). Combine the apricots and strawberries with the lemon zest, juice, sugar, vanilla, cardamom and cornflour in bowl and set aside.
Let the dough rest for a few minutes at room temperature. Then, roll out into a large circle about 3-5 mm thick, on a lightly floured surface. It can stick so make sure to spin and flip often so it doesn’t stick to the surface. Use the rolling pin to transfer to a baking sheet lined with baking paper.
Arrange the fruit in the middle, leaving a good inch border around the edges. Carefully fold the pastry border over the fruit and press gently to seal. If it splits as you’re folding it, don’t worry – just patch up as best as possible.
Brush the pastry edges with the egg wash, then lightly sprinkle with sugar.
Bake until golden brown, about 35-40 minutes.
Leave to cool and serve with crème fraiche or vanilla ice cream.