Beautiful apricot cherry rustic tart, lightly flavored with vanilla and lemon zest, easy tender flaky 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
- 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
1 Make the dough: To make the dough, whisk together the flour, sugar, salt, and fennel seeds in a large bowl. Add the butter and work the butter into the flour with your (clean) hands until the mixture resembles crumbs and no piece of butter is bigger than a pea.
Make a well in the center and add the sour cream. Use a fork to work the flour into sour cream.
Form the dough into a ball and flatten into a disk. Refrigerate for 1 hour before rolling out.
2 Toss apricots with sugar, lemon zest, tapioca, vanilla: Put the apricots and cherries into separate bowls. In the bowl with the apricots add the sugar, lemon zest, minute tapioca, and vanilla extract. Gently toss to combine.
3 Roll out the dough: Roll out the dough and transfer to a parchment lined baking sheet.
4 Arranged apricots and cherries on rolled out dough: Arrange the apricot quarters in a circular pattern in the center of the rolled out pastry dough, leaving a border of 2 1/2 inches from the edge. Dot with cherry halves.
5 Fold dough edges over: Fold up the edges of the dough round over the outer edge of the fruit.
If at this point the dough has become sticky, put chill the pastry for 10 minutes before proceeding.
6 Preheat oven to 375°F (190°C).
7 Brush egg wash on crust edges, sprinkle with coarse sugar: Whisk together the beaten egg and the cream for the egg wash. Gently apply the egg wash with a pastry brush to outer edge of the crust (note you will only use a little bit of the egg wash). Sprinkle with a little coarse sugar.
8 Bake: Bake for 40 to 45 minutes, tenting with foil halfway through the baking process if the crust is getting too browned. The galette is done when the filling is bubbly and thickened, and the crust is nicely browned.