Homemade Apricot and Wild Blackberry Galette Recipe
Summertime fruits get the special treatment in this incredibly easy and approachable galette infused with blood orange and thyme. Easy Elegance for a Summertime Sweet!
Ingredients
- 2 teaspoon cornstarch
- ½ teaspoon fresh thyme leaves
- 1 teaspoon finely grated citrus zest lemon or orange; I used blood orange here.
- 1 tablespoon citrus juice lemon or orange; I used blood orange here.
- 1 teaspoon kosher salt
- ⅓ cup brown sugar lightly packed
- 3 medium apriums pit removed and sliced thin
- 1 pint blackberries
- 1 teaspoon vanilla extract
- 1 whole prepared pie crust
- 1 large egg for egg wash
- 1 tablespoon turbinado sugar for sprinkling on crust edges
Instructions
- Preheat oven to 400°. Combine cornstarch, citrus zest, salt, and ⅓ cup brown sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add citrus juice and vanilla. Toss together gently.
- Roll out prepared pie dough onto a parchment lined rimmed baking sheet. Arrange fruit mixture in the center and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Whisk together the egg with 1 tablespoon water to create an egg wash and brush all over dough. Sprinkle sugar evenly over dough.
- Place galette in oven and immediately reduce heat to 375°. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool at least 30 minutes before serving.
- Serve galette with whipped cream or ice cream as desired.
Tried this recipe?Let us know how it was!