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If I was granted the ability to change life spans, I’d start with dogs and apricots. In my book, dogs have far too few years. Most dog lovers would agree that 10 to 13 years is not enough. And as for apricots, perhaps my favorite stone fruit, the season is way too short. OK, maybe not a life span, but they disappear too soon. Each year, I make the most of them in the short time they are available.
Apricot’s juicy flesh looks like deep-pile velvet. The taste, enhanced by flowery perfume, is a perfect balance of sweet and tart flavors. They are delicious paired with blueberries in a delectable galette.
Galettes are much easier and faster to prepare than pies. The dough, quickly prepared in a food processor, is rolled out and roughly folded over the sides of the sugar-coated fruit. Easy peasy.
Easy Apricot and Blueberry Galette
Yield: 6 servings
INGREDIENTS
1 1/2 cups all-purpose flour, plus more flour for rolling dough
1/2 teaspoon salt
10 tablespoons unsalted cold butter, cut into 1/2-inch pieces
6 to 7 tablespoons ice water plus 1 tablespoon, divided use
1 pound fresh apricots, about 8, halved, pitted, and cut into 1/2-inch thick wedges
5 ounces (1 cup) fresh blueberries
6 tablespoons granulated sugar, divided use
For serving: Ice cream
Cook’s notes: Toss fruit with sugar just before assembly; do not toss it in advance.
DIRECTIONS
1. Place 1 1/2 cups flour and salt in food processor; process about 3 seconds to combine. Scatter butter over top and pulse on/off until mixture resembles coarse crumbs, about 10 to 12 pulses. Sprinkle 6 tablespoons ice water (without ice) on top. Pulse until combined, adding 1 more tablespoon of ice water if needed for dough to come together. Only pulse until the dough just barely comes together. On a lightly floured work surface, bring dough together and form into a disk. Wrap in plastic wrap (or place in zipper-style plastic bag) and refrigerate for 1 hour up to 2 days.
2. Adjust oven rack to lower-middle position and heat to 375 degrees. Line a rimmed baking sheet with parchment paper. Let chilled dough sit on the counter to soften slightly, about 10 to 15 minutes (depending on the temperature of your kitchen), before rolling. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to prepared sheet.
3. Gently toss apricots, blueberries and 5 tablespoons sugar together in bowl. Mound fruit in center of dough, leaving a 2-inch border around edge. Carefully grasp 1 edge of dough and fold up 2 inches over fruit. Repeat around circumference, overlapping dough every 2 inches or so; gently pinch pleated dough to secure, but do not press dough into fruit.
4. Brush top of dough with remaining 1 tablespoon water and sprinkle with remaining 1 tablespoon sugar over dough and fruit. Bake until the crust is golden brown and fruit is bubbling, 45 to 55 minutes. Using a large metal spatula, loosen the galette from parchment and carefully slide onto wire rack; let cook until warm, about 30 minutes. Cut into wedges and serve with ice cream.
Source: Adapted from Cooks Country magazine
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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