Apricot Galette Recipe
Ingredients
200g all-purpose flour
125g unsalted butter (cold, diced)
50g sugar
1/4 tsp salt
60ml cold water
500g fresh apricots (halved and pitted)
1 tbsp lemon juice
1 tbsp cornstarch
1 egg (beaten, for egg wash)
1 tbsp brown sugar
Method
Start by making the pastry. Combine flour, cold butter, sugar, and salt in a bowl. Mix until the mixture resembles breadcrumbs. Pour in cold water and stir until it forms a dough.
Next, wrap the dough in plastic wrap. Chill it in the refrigerator for at least 30 minutes.
Preheat your oven to 190°C. While waiting, slice the apricots and toss them with lemon juice and cornstarch in a bowl.
Roll out the chilled dough on a floured surface into a circle about 30cm wide. Transfer it to a baking sheet lined with parchment paper.
Arrange the apricot mixture in the center of the dough, leaving a border. Fold the edges over the fruit and brush with beaten egg. Sprinkle brown sugar on top. Bake for 30-40 minutes until golden brown.
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