Beth's Easy Apricot Galette Recipe | ENTERTAINING WITH BETH
Learn how to make my Apricot Galette Recipe an easy summer dessert recipe!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
For clever and fun DIY tutorials with polymer clay, CLICK HERE to SUBSCRIBE to GentlemanBunny
MORE GREAT DESSERT RECIPES!
Foolproof French Macarons
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
S'More Pie
Creme Brulee
Profiteroles
Chocolate Raspberry Pavlova
S'More Pie
Coffee Cake
Banana's Foster
Foolproof Brownies
Foolproof Crepes
Foolproof Snickerdoodles
Chocolate Mouse Cake
APRICOT GALETTE RECIPE
Serves 8
INGREDIENTS:
For Pastry:
2 1/4 cups (270 g) flour
2 tbsp (25 g) sugar
1 tsp (5 ml) salt
1 cup (240 g) of cold salted butter*, diced
½ cup (120 ml) very cold water
*You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry.
For the Galette
2 pounds (900 g) of semi-firm apricots, pitted and cut in quarters
1/4 cup (50 g) of sugar
1/3 cup (40 g) of flour
½ cup (120 ml) of reduced sugar Apricot jam + ¼ cup (60 ml) for garnish
1 tbsp (13 g) turbinado sugar
METHOD:
Place flour, sugar and salt in a large bowl and whisk to combine. Add butter and press the butter between your fingers, combining it with the flour, as you go. The idea is to create a coarse meal of butter and flour.
Add water and mix with a wooden spoon until a dough forms. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.
Roll out dough on a lightly floured piece of parchment paper (that is sized to fit a flat cookie sheet). Roll out to about 1/8 thick, in the form of a large circle, about 15-16 in diameter. Transfer dough, by sliding the cookie sheet underneath the parchment, to position the parchment paper and dough, on top.
Spread a thin layer of apricot jam onto the dough, creating a large circle, and leaving about 1 inch border all around.
Then toss the fresh apricots with the sugar, and flour (sorry forgot to show the flour part in the video, but it should have a little flour mixed in to avoid the galette from being too runny)
Arrange the apricots decoratively in circular rows, or just pile them on top of the jam. Then place 1-3 apricot halves in the center to create a decorative center.
Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Brush the crust with water and sprinkle with the turbinado sugar. Place the cookie sheet with the galette, in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape.
Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, then go 450F (232C) for 15mins) then reduce to 350 (176C) for 5-7 mins, just to soften the apricots and to be sure they are well baked.
Allow to cool slightly and then for a nice glossy finish heat ¼ cup apricot jam in the microwave or in a sauce pan, until it reaches a liquid consistency. Then brush the jam on the finished galette, with a pastry brush, to give the apricots a shinny, glossy finish.
Serve the galette with homemade Amaretto whipped cream.
Enjoy!
AMARETTO WHIPPED CREAM
Serves 8
Ingredients:
4 cups (950 ml) heavy cream
¼ cup (25 g) powdered sugar
¼ cup (60 ml) Amaretto*
*OR for plain whip cream skip the Amaretto, and add 2 tbsp (30 ml) vanilla extract, or for almond flavor without the alcohol add 1-2 (15/30ml) tbsp of Almond extract.
NOTE: Almond extract can be strong. So try 1 tbsp (15 ml) of Almond extract first, and if you'd like more flavor than add 2 tbsps (30 ml).
METHOD:
Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge. Just whisk it up with a spoon before serving.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Apricot jam tart: the traditional, simple and delicious recipe!
INGREDIENTS
260g (1 ½ cups) of all-purpose flour
135g (½ cup) of cold butter
1 egg
zest of 1 lemon
120g (½ cup) of sugar
a pinch of salt
260g (⅔ cup) of apricot jam
METHOD
1. Whisk flour with sugar, salt and lemon zest. Grate cold butter into the flour mixture. Mix flour with butter using your fingers to form fine crumbs. Mix crumbs with egg until it starts coming together.
2. Form the pastry into a ball, wrap it in plastic, and let it sit in the fridge for 30 minutes.
3. Cut ⅓ of the pastry and set aside. Roll another ⅔ of the pastry and place the pastry sheet into an 18 cm pie pan. Poke the pie base with a fork and let it sit in the freezer for 15 minutes.
4. Use another ⅓ of the pastry and cut into strips—Intertwine strips as shown in the video. Freeze for 15-20 minutes.
5. Fill the pastry shell with apricot jam and carefully cover the pie with the top intertwined part. Remove any excess.
6. Bake the pie for 40 minutes at 180°C/350°F. Let cool down completely and brush with more apricot jam before slicing.
------------------------------------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist:
Enjoy with us:
Follow us:
Facebook:
Instagram:
For any content use please feel free to contact
licensing@ciaopeople.com
Our third cookbook “Italia amore cucina” is out!
This edition is dedicated to Italian cuisine and will reveal all of Grandma’s secrets to create the perfect menu for any occasion!
Find it on Amazon ????
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Pistachio Apricot Tart – Bruno Albouze
There is no better summer dessert than a good stone fruit tart. This straightforward pie will enchante every guest in your home!
To get the full recipe go to
Online culinary courses:
ADD ME ON:
Instagram@
Facebook@
Pinterest@
Restaurant Style Spicy Finger Fish Fry Recipe by Food Fusion
Restaurant Style Spicy Finger Fish Fry Recipe in signature Food Fusion style. #HappyCookingToYou #FoodFusion #winterrecipes #fishrecipe
Written Recipe:
Recipe in English:
Ingredients:
Prepare Hara Masala Imli Chutney:
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Water ¼ Cup or as required
-Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
-Sugar 3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Cornflour 1 & ½ tsp
-Water 2 tbs or as required
Prepare Spicy Finger Fish:
-Maida (All-purpose flour) sifted ¾ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Ajwain powder (Carom powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Dahi (Yogurt) ¼ Cup
-Sarson ka tel (Mustard oil) 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 1 Cup or as required
-Finger fish boneless (Surmai/King fish) 600g
-Cooking oil for frying
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Hara Masala Imli Chutney:
-In a blender,add green chillies,mint leaves,fresh coriander,water & blend well.
-Take out in a saucepan,add tamarind water,sugar salt,cumin seeds,red chilli crushed,mix well & bring it to boil & cook on low flame for 2-3 minutes.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook well until it thickens.
-Let it cool.
-Can be stored in an airtight jar for up to 1 week in refrigerator (yields: 450ml).
Prepare Spicy Finger Fish:
-In a bowl,add all-purpose flour,red chilli powder,cumin powder,coriander seeds,red chilli crushed, black pepper powder,carom powder,turmeric powder,orange food color,salt,citric acid & mix well.
-Add yogurt,mustard oil,ginger garlic paste,gradually add water & whisk well to make a batter.
-Add fish & mix well,cover & marinate for 2 hours in refrigerator.
-In a wok,heat cooking oil & fry on medium flame until golden brown.
-Sprinkle chaat masala,fresh coriander & serve with hara masala imli chutney!
Recipe in Urdu:
Ajza:
Prepare Hara Masala Imli Chutney:
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Water ¼ Cup or as required
-Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
-Sugar 3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Cornflour 1 & ½ tsp
-Water 2 tbs or as required
Prepare Spicy Finger Fish:
-Maida (All-purpose flour) sifted ¾ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Ajwain powder (Carom powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Dahi (Yogurt) ¼ Cup
-Sarson ka tel (Mustard oil) 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 1 Cup or as required
-Finger fish boneless (Surmai/King fish) 600g
-Cooking oil for frying
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Hara Masala Imli Chutney:
-Blender mein hari mirchein,podina,hara dhania aur pani dal ker ache tarhan blend ker lein.
-Saucepan mein nikal lein,imli ka pani,cheeni,namak,zeera & lal mirch crushed dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per 2-3 minutes kliya paka lein.
-Cornflour mein pani dal ker ache tarhan mix karein.
-Dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Thanda ker lein.
-1-week kliya airtight jar mein dal ker refrigerator mein store ker saktay han (yields: 450ml).
Prepare Spicy Finger Fish:
-Bowl mein maida,lal mirch powder,zeera powder,sabut dhania,lal mirch crushed,kali mirch powder,ajwain powder,haldi powder,zarda ka rang,namak aur tatri dal ker ache tarhan mix ker lein.
-Dahi,sarson ka tel,adrak lehsan paste aur thora thora ker ka pani shamil karein aur ache tarhan whisk ker ka batter tayyar ker lein.
-Fish dal ker ache tarhan mix karein aur dhak ker 2 hours kliya refrigerator mein marinate ker lein.
-Karahi mein cooking oil garam karein aur darmiyani ancch per golden brown ho janay tak fry ker lein.
-Chaat masala aur hara dhania dal dein aur hara masala imli chutney ka saath serve karein!
Baklava Rolls Flaky Filo Phyllo Pastry Ladies Fingers Easy Quick BEST Recipe
↓↓↓↓↓↓↓ Click for the Written Recipe ↓↓↓↓↓↓↓
Written Recipe:
My AMAZON Storefront with all my fave Baking Tools!
DESSERT VIDEOS YOU MAY LIKE::
FOLLOW ME:
MUSIC:
Sweet As Honey
#Baklava #MiddleEastern #Sweets