Apricot Cherry Galette

What I look forward to most in the summer? Stone fruit! We have trees, our neighbors have trees, and when the fruit on a tree ripens, it usually ripens all at once, setting up a flurry of activity. We eat (more like gorge on) the fresh fruit, make pies and cobblers, and freeze, dry, and can whatever’s left.

Apricots and cherries come into season about this time, early summer, which is a great excuse to pair them in a rustic tart such as this one.

Galettes are so easy to make! Much less fussy than pies. If you make some dough in advance, you can have one ready in less than an hour, with just a few minutes of prep time.

For this recipe we’re using our no-fail flaky sour cream pastry crust, with a few ground fennel seeds scattered in the dough for fun and added flavor. The apricots and cherries are lightly sweetened, and tossed with a little vanilla and lemon zest. Enjoy!

Apricot Cherry Galette Recipe

Ingredients

Crust:

• 1 cup (130 g) all purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed fennel seeds
• 4 ounces butter (1 stick, 8 Tbsp, 112 g), cut into cubes
• 1/4 cup (57 ml) sour cream
• 1 egg, beaten, for egg wash
• 1 teaspoon cream for egg wash
• Coarse sugar for sprinkling

Filling:

• 1 pound apricots (about 12 apricots, 450 g), pitted and quartered, skin on, recommend Blenheims
• 8 pitted cherries, sliced in half
• 1/4 cup (50 g) sugar
• 1 teaspoon lemon zest
• 1 teaspoon minute tapioca for thickening (can sub same amount of cornstarch)
• 1/4 teaspoon vanilla extract

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