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This Blackberry Apricot Galette combines the tartness of apricots with the sweetness of fresh blackberries, all wrapped in a buttery, flaky crust. It’s an easy and delicious way to enjoy summer stone fruit. Whether you’re a seasoned baker or a home cook trying new recipes, this galette is a great way to showcase fresh, seasonal fruit.
The Chemistry of Blackberry Apricot Galette
The secret to a perfect galette lies in the crust and the filling. Using cold butter and ice water in the crust ensures it’s flaky and tender. Allowing the dough to rest in the fridge helps prevent shrinkage and makes it easier to handle. The filling should be thick enough to hold together but not so watery that it seeps through the crust. A mixture of cornstarch and sugar helps to achieve this balance.
What is in a blackberry apricot galette?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Ice Water
Helps bring the dough together and chill the ingredients.
Egg Wash
Milk and egg white are used for an egg wash to give the crust a golden brown finish.
Apricots
Provide a tart and juicy base.
Blackberries
Add sweetness and a rich, jammy blackberry base flavor.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Cornstarch
Helps create a crumbly tender texture to toppings. Softens cookies, brownies and cakes. And it can also thicken sauces and fillings.
Lemon Juice
Enhances the fruit flavors and adds a touch of acidity.
Turbinado Sugar
Sprinkled on the crust for a sweet, crunchy finish.
How do you make a blackberry apricot galette?
- Prepare the dough. In a large bowl, mix 2 1/2 cups of all-purpose flour, 1 teaspoon of granulated sugar, and one teaspoon of fine sea salt. Cut in 1 cup of cold unsalted butter until the mixture resembles coarse crumbs and the butter is in small pieces. Slowly add 8 tablespoons of ice water, mixing until the dough comes together. Divid into two discs, wrap in plastic wrap, and place in the fridge for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Mix the filling. In a large bowl, combine two cups of thinly sliced, one cup of blackberries, one cup of granulated sugar, one tablespoon of cornstarch, and one tablespoon of lemon juice. Stir until the fruit is covered and the ingredients are combined.
- Roll out the dough. Remove one disc of dough from the fridge and roll it out into a large circle on a lightly floured work surface. Place it on a baking sheet lined with parchment paper.
- Assemble the galette. Pour the blackberry filling in the center of the dough and fold up the edges of the dough over the filling, leaving a large circle of exposed filling in the center of the galette, it should be about a 2-inch boarder. Mix the egg wash together and paint it on the edges of the pastry. Sprinkle the outer edge crust with turbinado sugar or coarse sugar.
- Bake the galette. Place the assembled galette in the preheated oven and bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the galette cool. Remove it from the oven and allow it to cool for 30 minutes to an hour before slicing. For an extra treat, serve with a large scoop of vanilla ice cream.
How to Store a Galette
Store any leftover galette in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven before serving for the best texture.
The dough can be made and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the fridge overnight before using.
Serving Suggestions
Serve the galette warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious with a drizzle of honey or a sprinkle of powdered sugar. For a special touch, add a few fresh mint leaves on top before serving.
Galette Fun Fact
Did you know that galettes originated in France and were traditionally made to celebrate the harvest season? The rustic, free-form nature of galettes makes them a versatile and easy dessert that can be adapted to whatever fruits are in season. This blackberry apricot galette is a delicious way to enjoy the bounty of summer fruits.
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Why make a blackberry apricot galette?
This galette is perfect for summer when apricots and blackberries peak. It’s also an excellent dessert for picnics, potlucks, or casual gatherings. The fresh fruit and a buttery crust make it a delightful treat for any occasion.
This simple dessert is perfect for summer, using fresh apricots and blackberries to create a beautifully rustic galette. The combination of tart and sweet flavors, along with the buttery crust, makes it irresistible. Plus, it’s easier to make than a traditional pie, with no need for a pie pan or precise crust crimping.
Enjoy making this delicious and beautiful blackberry apricot galette. With its rich flavors and rustic charm, this galette will impress your family and friends!
FAQs
What is a galette?
A galette is a free-form tart with a single crust of pastry dough wrapped around a fruit filling. It’s rustic and less fussy than a traditional pie, making it perfect for beginners.
Can I use other fruits in this galette?
Yes, you can use a variety of fruits in a galette. Different fruits like peaches, plums, and nectarines work well, as do berries and apples. Adjust the sugar and cornstarch amounts based on the fruits sweetness and juiciness.
How do you keep the galette crust from getting soggy?
To keep the crust from getting soggy, mix the fruit with sugar and cornstarch, which helps to thicken the filling as it bakes. Also, bake the galette on a lower-middle oven rack to ensure the bottom crust cooks through.
What is the best way to serve galette?
A galette is best served warm or at room temperature, often with a scoop of ice cream or a dollop of whipped cream. The ice cream adds a creamy contrast to the tart and sweet fruit filling.
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Blackberry Apricot Galette
Ingredients
Crust
- 2 1/2 cups all-purpose Flour
- 1 cup unsalted Butter
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 8 tbsp ice water
- 1 tsp milk
- 1 egg white
Filling
- 2 cups thinly sliced apricots
- 1 cup blackberries
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup turbinado sugar
Instructions
Crust
- Mix flour, sugar, salt in a bowl. Cut in cold butter. Break up butter and slowly add cold water. Divide into two discs, wrap in plastic wrap, and place in fridge for 30 minutes.
Filling
- Preheat the oven to 375 degrees
- In a large bowl, combine apricots, blackberries, sugar, cornstarch, and lemon juice. Stir until the fruit is covered and the ingredients are combined.
- Remove one disc of dough from the fridge and roll it out into a large circle. Place it on a cookie sheet lined with a parchment paper.
- Pour the filling in the center and fold up the edges of the crust on top of the filling. Leave a large circle of exposed filling in the center of the galette.
- Sprinkle the outer edge crust of the galette with the turbinado sugar.
- Place in the preheated oven and bake for 30 minutes.
- Remove and allow it to cool for 30 minutes to an hour before slicing.
- Serve with a large scoop of vanilla bean ice cream.
Nutrition
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