Apricot Thyme Galette
Apricot Thyme Galette is a freeform fruit tart made with an almond flour crust, fresh apricots and thyme.
One of my favorite cooking magazines is Cooking Light. Over the years, I’ve gotten so many great recipes from them and when I saw this one in the June 2010 issue, I knew immediately that I wanted to make it. It’s visually stunning.
But I was worried that I wouldn’t be able to pull it off. Because, well, you see I cannot make a pie crust to save my life. No joke.
It’s just one of those things that for some reason I could never master. All my pies use either a frozen crust or one of those fabulous refrigerated ones from the grocery dairy case.
I almost succumbed to temptation and used a purchased crust for this, but I went ahead and gave it my best shot. It certainly wasn’t the prettiest pastry anyone ever produced but I was glad I gave it a try.
A couple of things to note, however – the original recipe called for 1/4 cup of almond flour. I looked everywhere for almond flour. I found all kinds of flours, but no almond. At least not within 20 miles of my house. So, I increased the amount of all-purpose flour to compensate.
Another thing to note is that the recipe says to use 3 tablespoons of ice water in the pastry dough. I had to add at least another 3 tablespoons to get anything like a dough that would hold together. I read the review of the recipe on the Cooking Light web site and found several others who had the same comment. So, be warned, if you make this recipe you may need to add significantly more water to the dough.
The apricot thyme galette itself is delicious. The tart-sweetness of the apricots with the glaze and thyme is near perfection. It’s not overly sweet, which I really like in a fruit dessert. And it’s pretty enough to impress your dinner party guests.
How to Make Apricot Thyme Galette
Preheat your oven to 400 degrees.
Lightly spoon 1/4 cup all-purpose flour, ice water, vinegar, and almond extract into a small bowl. Stir with a fork until well blended to form a slurry.
Combine the remaining flour, 2 tablespoons sugar, and salt, stirring with a whisk. Cut in the butter until your mixture resembles coarse meal.
Add the slurry and stir just until moistened. Turn the dough out onto a lightly floured surface. Knead lightly 5 times.
(Note: This is where I had to add more water to get a dough to form. It wouldn’t hold together enough to knead without the additional water.)
Gently press the dough into a 4-inch circle on heavy-duty plastic wrap or wax paper. Cover with an additional piece of plastic wrap or wax paper.
Carefully roll the dough into a 14-inch circle. Place it in the freezer for 10 minutes. Remove the dough from the freezer, remove the top sheet of plastic wrap or wax paper and let stand 1 minute or until pliable.
Line a baking sheet with parchment paper. Place the dough with the plastic wrap side up onto the baking sheet. Remove the remaining plastic wrap. Combine the cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border.
Arrange the quartered apricots spoke-like on top of the cornstarch mixture, leaving a 2-inch border. Fold the edges of the dough over the apricots (dough will only partially cover apricots).
Combine the apricot jam and honey in a small microwave-safe bowl; microwave on high for 45 seconds. Brush the jam mixture over the apricots and edges of the dough. Sprinkle with remaining sugar.
Bake at 400 for 35 minutes or until the crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.
More Fruit Pie and Tart Recipes on Lana’s Cooking:
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Apricot Thyme Galette
Ingredients
- 1 ½ cups plus 2 tablespoons all-purpose flour divided
- 3 tablespoons ice water (may need more to make dough stick together)
- ½ teaspoon cider vinegar
- ⅛ teaspoon almond extract
- ⅓ cup raw sugar divided
- ¼ teaspoon salt
- ¼ cup chilled butter cut into pieces
- 1 ½ tablespoons cornstarch
- 2 pounds firm ripe apricots pitted and cut into quarters
- ¼ cup apricot jam
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 400 degrees.
- Lightly spoon 1/4 cup all-purpose flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.
- Combine remaining flour, 2 tablespoons sugar, and salt, stirring with a whisk. Cut in butter until mixture resembles coarse meal. Add the slurry and stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle. Place in freezer for 10 minutes.
- Remove the dough from the freezer. Remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place the dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove the remaining plastic wrap.
- Combine the cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange apricots spokelike on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots).
- Combine jam and honey in a small microwave-safe bowl; microwave on high for 45 seconds. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar.
- Bake at 400 for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Wow. This looks amazing.
I was inspired by this Cooking Light recipe too and made something similar. I used my own crust recipe though.
My hubby’s favorite pie is apricot and the thyme intriques me. Looks delicious! My kind of dessert!
Oh, yeah, the thyme gave it just a subtle little something different. Really quite good!
I’m with you on the pie crust mastering..just hasn’t been my thing. However, your crust for the galette turned out beautiful. I have that issue of Cooking Light and got over-zealous buying apricots – may give this recipe a try too…you’ve inspired me!
I’ve been seeing galettes everywhere lately, but none so vibrant and beautiful as this one! I bet the apricot/thyme combination is fabulous :)
Just had to say that look’s divine!
How beautiful! This looks incredible… I love your detailed step by step instructions on how to make this galette. Not to mention the look of the juicy apricots, flaky dough, and the sprinkling of thyme on top. Perfection!
It’s genetic. I can’t make pie crust either. Go figure.
Miss P
I’ve never been able to make a pie crust. I’ve always blamed it on the altitude. This year I decided to try one last time and miracle of miracles it came together like I had been making pie crust every day of my life. I have no idea what the difference was. I still live 5800 feet above seal level. Don’t give up because it can happen!
I’m going to keep trying until I master a pie crust one day! Although those in the dairy case are really, really good :-)
Lana, you can make your own almond flour. It is easy, it’s just ground almonds
http://www.ehow.com/how_4969027_make-almond-meal-flour.html
I am like you as far as pie crusts, rather make a souffle than hear the word, so I make galletes all the time, apple, pear you name it. The ready made crusts work just fine, I just put a wash and sprinkle sugar and no on is the wiser!
I’ll remember that for next time. Thanks!
Looks really pretty but not my type of dessert. No one around here would like it BUT it is really pretty – so orange! Looks good. I am glad that it all worked out. I am not good with pie crust either. I once made Alton Brown’s pie crust recipe and it worked pretty well. I normally just buy a good frozen pie crust and it works for me. No one can tell the difference around here.
I cant believe you cant make a pie crust. This looks wonderful! I’d sure love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Look at how beautiful that turned out, it’s just gorgeous!
I thought the photo was gorgeous, Amanda, but foodgawker didn’t agree. They turned it down because of lighting. Go figure.
This galette is screaming for me to make it! I don’t bake with apricots as often as I should (last thing I baked was an apricot kutchen), but I do love their flavor so I’ll have to give this recipe a whirl.
This looks divine. What a stunning dessert. I never would have thought of combining thyme and apricots. Wow!
I love using herbs with fruit so I knew when I saw this recipe that I wanted to try it right away. Turned out just great!
That is a beautiful galette, and I’m not usually a big apricot fan. I may have to give this a try!
That looks so good. I love the glaze you used.
Thanks, Joy. That glaze was very good and I also re-glazed it after it was cooled. It added a lot of flavor to the crust.
-aren’t almond meal and almond flour the same thing? that’s probably what they mean by flour. and if it is meal, grind your almonds (raw) if you can’t find any. you probably want need more water if you use the almond meal bc it won’t absorb the water (like your AP flour did)
This looks amazing. The addition of the thyme is brilliant! Love, love cooking light! There is a huge “cookbook mag” on the stands right now that is calling my name.