Apricot Raspberry Galette
Bakery vs Homemade MATCHA MOCHI CAKE: Make this Apricot Raspberry Galette!
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Galettes are rustic free-form pies that are not only easy to make, but they’re absolutely beautiful too! Today I’m combining Apricots - which by the way is my favorite summer fruit, with raspberries and some other interesting spices to make this a totally unique dessert!
Apricot Raspberry Galette Recipe:
2 cups of all purpose flour
½ tsp of granulated sugar
¼ tsp of kosher salt
1 ½ cups of very cold butter cut into small chunks
3 tbsp of ice cold water
2 pounds of apricots
1 pint of fresh raspberries
3 tbsp of brown sugar
¼ tsp of ground ginger
1 tsp of almond extract
½ tsp of vanilla extract
flour for dusting
1 egg
1 tbsp of cream or milk
almond slices
raw sugar
vanilla ice cream
First I’m going to start by making my pie dough. In a food processor I’m combining 2 cups of all purpose flour, ½ tsp of granulated sugar, and ¼ tsp of kosher salt. I’ll pulse it until the mixture comes together. Next I’m adding in 1 ½ cups of very cold butter that I’ve cut into small chunks. The cold butter is really important because you don’t want it to melt into the dough. I’ll tell you more about it later, but now I’ll continue pulsing again until I get small random pieces, like this. If you don’t have a food processor a cheese grater is a wonderful tool for this step. Just make sure that you’re using frozen butter.
Finally I’m adding in 3 tbsp of ice cold water to bring everything together. I’ll mix everything together until it forms into a dough ball. Then I’ll pour it onto my working surface that I’ve lined with plastic wrap. See the small specks of butter in there? Those small specks of butter create air pockets when you bake it, making the dough super light and flaky. If you were to use room temperature butter it would just melt into the dough creating almost like a shortbread cookie instead of a pie crust. Now I’ll chill my dough for about 30 minutes while I work on my fruit filling.
I’m starting with about 2 pounds of apricots where I’ll pit and slice and place them into a bowl. Next I’ll add in a pint of fresh raspberries, 3 tbsp of brown sugar, ¼ tsp of ground ginger, 1 tsp of almond extract, and ½ tsp of vanilla extract to amp up the flavor. The mix of these spices pair so well with apricots and it really brings out the flavor of the fruit! I’ll just mix it well then set it aside.
Now that my dough has chilled for a bit I’m going to dust my working surface and cut the dough into quarters. I’ll roll out the small pieces of dough into somewhat of a circular shape. It doesn’t have to be perfect because I want it to look rustic and free form. Then i’ll scoop about ½ cup of the fruit mixture onto the dough and I’ll arrange it into a pretty pattern. Now I’ll sprinkle on a little bit of almond slices, and fold the dough over half of the fruit, leaving the center opening so you can see all the pretty fruits! I’ll repeat the process until I use everything up, and then i’ll make an egg wash. I’ll just crack an egg, pour in about 1 tbsp of cream or milk, and mix it well. Now I’ll brush the mixture onto my dough and sprinkle it with some raw sugar. This egg wash will give the dough a beautiful golden color when it bakes!
I’ll transfer the galettes onto a baking sheet lined with parchment paper and I’ll bake them at 375ºF for 30-35 minutes until the dough is golden brown and the fruit is bubbling.
Ta da! It’s finally done. I’ll let it cool for about 10 minutes before serving. The almond extract and ginger smell so good. This Apricot Raspberry Galette is best served with a big scoop of vanilla ice cream. Mmm I love how the ice cream just melts onto the fruit giving it a creamy, fruity, yummy bite! The apricots are nice and tart and I can really taste the almond extract in here.
I like to make these galettes single serving size because who wants to share when they’re this good? Thanks for watching and don’t forget to subscribe to my youtube channel for more delicious recipes. I’ll see you guys next time! Byeee!
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Pear Frangipane Tart (Tarte Bourdaloue)
This classic Pear Frangipane Tart, called Tarte Bourdaloue in French, makes a delicious Autumn and Winter dessert that is full of flavours and texture. The Sweet Shortcrust Pastry is filled with an Almond Cream and topped with Poached Pears.
Read the full recipe here:
Ingredients:
Pâte Sucrée (Sweet Shortcrust Pastry)
- 100 gr Unsalted Butter
- 50 gr Icing Sugar
- 1 Egg
- 50 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Poached Pears
- 3 Pears - firm
- 1,5 litre Water
- 50 gr Caster Sugar
- 20 ml Lemon Juice
- 1 1/2 teaspoon Vanilla Paste
Almond Cream Filling
- 100 gr Unsalted Butter - soft
- 100 gr Caster Sugar
- 2 Eggs - about 100gr, at room temperature
- 100 gr Almond Meal
- Flaked Almond (optional) - to taste
Simple Syrup Glaze (optional)
- 45 ml Water
- 45 gr Caster Sugar
- 1 teaspoon Vanilla Paste - optional
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Easy Apricot Tart
Click here for full recipe :
This Easy Apricot Tart, that’s made with fresh summer apricots, requires minimal preparation and cooking thanks to pre-made puff pastry. Finished with jam or preserves and optional whipped cream and caramel sauce, this truly is a summer fruit tart that’s as simple as a dessert gets!
Tarte Tatin - 100% guaranteed to spice things up this valentines. 
Apricot - After- Dinner Special and Apricot Cracker Pie
After- Dinner Special
1 jigger apricot brandy
1 jigger Grand Marnier
1/3 jigger lime juice
Shake well with ice and strain in- to cocktail glass. Garnish with lime slice.
After-Dinner Cooler
Follow above instructions but pour into highball glass. Fill with ice and fill up with ginger ale or club soda.
Apricot Cracker Pie
Crush graham crackers with rolling pin or in food processor.
Mix in sugar and melted butter.
Divide mixture in half.
Spread 1/2 mixture in bottom of 9-inch pie plate to form crust.
Arrange drained apricots on top of graham cracker crust.
Top with remaining graham cracker mixture.
Preheat oven to 325 F.
Bake 30 minutes.
Serve warm with whipped cream:
Beat cream until it begins to thicken; stir in vanilla and rum extracts and superfine sugar; beat until stiff peaks form.
NOTE: Peaches, nectarines, and papaya may be substituted for apricots in this recipe; if desired, serve; with peach or strawberry ice cream instead of whipped cream.
Makes: 6 servings.
Tags:
After- Dinner Special,
Jigger,
Apricot Brandy,
Grand Marnier,
Lime Juice,
Cocktail Glass,
Garnish,
Lime Slice,
After-Dinner Cooler,
Highball Glass,
Ginger Ale,
Club Soda,
Apricot Cracker Pie,
Graham Crackers,
Sugar,
Melted Butter,
9-Inch Pie Plate,
Apricots,
Graham Cracker Crust,
Whipped Cream,
Rum Extract,
Peaches,
Nectarines,
Papaya,
Peach Ice Cream,
Strawberry Ice Cream,
Recipe: Apricot and ginger muffins | FOOBY
Sweet – and a little bit spicy too. Apricots may take the starring role in these muffins, but the addition of ginger gives them a touch of exotic spiciness that makes this a truly five-star dessert.