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Apricot galette


2,5 hours including dough making


2 galettes



Galettes is the simplest pastry to bake. Make the dough, roll it out, place the filling, and bake. But what a variety of tastes you can get! Sweet, salted, with berries, fruits, or vegetables, with cheese.


The most important thing – do not be affarid to experiment. Add spices, zest, juices, herbs, vanilla, nutmeg, use season berries, fruits and vegetables. And then it will not be just a galette, but a symphony of taste and aroma.



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Place flour, sugar, salt and very cold butter, cut into cubes into the bowl of a blender. Grind till the mass turns into crumbs. Add 4-5 tbsp of very cold iced water.Miz till all the ingredients are combined. With your hands get the dough in a ball, do it quickly in order not to warm the dough, cover in food film. The best way to cool the dough evenly is to roll it out a little.

Place the dough in the refrigerator for at least 2 hours.

If you don’t have a blender bowl, just freeze the butter and then grate it into the flour. Make crumbs with your hands, then add water. Knead the dough for 1 minute, then put into the fridge. You need to do all this really quickly, so the butter does not melt from the warmth of your hands.

Ingredients for the filling


Wash the apricots and remove the pits. Cut each apricot into four parts.

Add the remaining ingredients to the apricots. Mix all well.

Divide the dough in 2 parts. First, roll out one half, with a diameter of approximately 30 cm. Place the apricots densely in a circle on the dough. Wrap the edges, press a little. Shake the edges with sugar.

Grease the edges with a mixture for a ruddy crust( mix one egg yolk with 20 gr of milk).

Bake for 25-30 minutes at 180 °C.

Get the galette from the oven and let it cool for 30 minutes. Melt a little of apricot jam. With a brush, carefully coat the apricots with it for shiny look and additional flavor.


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