dessert:
apricot and blackberry galette
Published 31st March 2025
A galette is a free-form pie, that can be either sweet or savoury. It appears rustic, making it easier to get it right.
This apricot and blackberry galette is the perfect Summer dessert when stone fruit and berries are in season. The apricots and blackberries can be substituted for your favourite stone fruit and berries.
A galette is great option for something a little bit different at Christmas time if you’re sick of plum pudding, trifle and pavlova.
Serving a sweet galette with a generous scoop of ice cream or cream is a must.
Enjoy xx.
Ingredients:
185g plain flour
2 tsp caster sugar
170g unsalted butter
Pinch of salt
2 tsp apple cider vinegar
1-2 tsp iced water
4 apricots, cut into wedges
150g blackberries
1 tsp vanilla
1 tbs caster sugar
70g hazelnuts, ground
2 tbs caster sugar
1 tbs plain flour
1 tsp orange zest
¼ tsp ground cardamom
1 egg, beaten
1 tbs raw sugar
Method:
Make the pastry by placing flour, sugar, salt and butter into a food processor and blitz until breadcrumb consistency. Add vinegar and water and blitz until a ball forms. Transfer to plastic wrap and flatten into a disc and refrigerate for 30-40 minutes.
Meanwhile, place the apricots and blackberries into a bowl with vanilla and caster sugar and mix to combine. Set aside.
Into a separate bowl, place the ground hazelnuts, sugar, flour, zest and cardamom and mix to combine.
Preheat the oven to 180ºC
Once the pastry has firmed up, roll it out between 2 sheets of baking paper to a 30-40cm rough, circle, transfer to a baking tray lined with baking paper. Pile the hazelnut mixture into the middle, leaving a 5cm border. Top with fruit and any liquid that has come out.
Gently fold the pastry border over the edge of the fruit. Brush with beaten egg and sprinkle sugar over the top. Bake for 40-50 minutes until golden brown.
Serve with ice cream.
