This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.
Recipe information
Yield
makes one 10-inch galette
Ingredients
Cornmeal Pâte Brisée
Preparation
Step 1
On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8 inch thick. Transfer dough to a large parchment-lined baking sheet. Refrigerate until ready to use, up to 1 hour. Meanwhile, preheat the oven to 375°F.
Step 2
In a large bowl, gently toss together apricots, blackberries, granulated sugar, lemon juice, cornstarch, and salt. Arrange fruit mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds.
Step 3
Brush edges of dough with egg, and sprinkle with sanding sugar, if using. Bake until crust is golden brown and the juices are bubbling, about 1 hour. Transfer the baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.
Cornmeal Pâte Brisée
Step 4
Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
Step 5
Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.
Apricot-Blackberry Galette how-to
Step 6
Dough is rolled into a round, then filling is mounded in the center, leaving a 2-inch border.
Step 7
The border is folded up to partially cover fruit, then overlapped and pressed to adhere.
