A few years ago I looked up galette, wanting to know what the difference was between these little French tarts and other sort of tarts.
I found out that galettes are pretty much just free-form, rustic tarts.
Well, I’ve been making those for years!
Interestingly though, galette is also the term used for a type of buckwheat crepe that is popular in some areas of France… but let’s focus on the tarts for now…
My usual go-to fruit for tarts and pies are apples, but a dear friend loves apricots so I thought I would branch out, seeing as it’s apricot season and all…
The other small tweak I recently made was to the pastry itself. In the past, the pastry I used for any kind of tarts was a kind of bastardised version of a sweet shortcrust pastry. They were always nice, but never quite as flaky as I would want a French, rustic pastry to be.
This is where one of my Christmas presents comes into play… again… yep, you guessed it, it’s David Lebovitz’s Ready for Dessert. His galette dough is absolutely scrumptious and very easy to make, or as he puts it: ‘very forgiving, and almost impossible to botch’.
At the end of the day, the filling of a galette doesn’t really matte because it can be anything you want it to be. Provided you have a great pastry base, you can fill it with any combination of fruits, fold the edges over, bake it and wait impatiently to eat it.
Apricot and Cardamom Galette with Honey Mascarpone
Remember that apricots become more tart when they are baked, so if you are not overly fond of tart flavours, you may need to add a bit more sugar or you may just choose to omit the cardamom. The honeyed mascarpone does mellow the sourness.
Pastry recipe by David Lebovitz, as found in Ready for Dessert.
- 210g plain flour (plus extra for dusting)
- 3 tablespoons sugar (divided)
- ½ teaspoon salt
- 115g unsalted butter (cut into 3-cm cubes and chilled)
- 90ml ice water
- 6 to 8 apricots (stoned and cut into 1.5cm slices)
- ½ teaspoon ground cardamom (from approx. ½ tablespoon cardamom pods)
- 4 to 5 tablespoons honey (divided)
- ½ teaspoon cornflour
- 2 tablespoons apricot jam
- 10g unsalted butter (melted)
- 60g Demerara sugar
- 250g mascarpone
- In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, 1 tablespoon sugar and salt. Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels. Don’t worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.
- Add the ice water all at once and continue mixing just until the dough begins to hold together.
- Shape the dough into a 13-cm disk, wrap it in cling film, and refrigerate until chilled and firm, at least 30 minutes.
- Line a baking tray with baking paper, and set aside.
- In a separate bowl, combine the apricot slices, ground cardamom and 2 tablespoons honey. Stir to coat and set aside.
- In yet another separate bowl, combine the remaining 2 tablespoons sugar with the cornflour and apricot jam and stir until smooth.
- Preheat the oven to 190°C.
- Lightly flour a work surface and roll out the dough into a circle about 36 cm in diameter. Transfer to the prepared baking tray.
- Smear the jam sauce over the dough, leaving a 5cm border.
- Arrange the apricot pieces over the jam sauce, spooning some of the honey juice over the top.
- Fold the border of the dough over the apricots and brush the crust with the melted butter. Sprinkle half the Demerara sugar over the crust, and the remaining half over the apricots.
- Bake the galette until the apricots are tender and the pastry crust has browned, approximately 45 minutes to 1 hour. Slide the galette off the baking paper and onto a wire rack to allow the filling to cool slightly before serving.
- Meanwhile, combine the mascarpone and 2 to 3 tablespoons honey, to taste. Stir until the honey is fully incorporated and smooth. Drizzle over individual galette pieces before serving.