Apricots can be a bit iffy when eaten out of hand, but in this apricot frangipane galette, they are spread atop a flaky buttery pastry crust and creamy almond pastry cream, where they are roasted to deeply sweet perfection.
Apricot buying gives me more stress than the fact that I might be homeless in 20 days.
So…a lot of stress.
Unlike peaches, plums, nectarines, and most other stone fruit, which will waltz into your apartment, sit down in your favorite chair, and emit all their ripe fruit smells that say,
Apricots will play tricks with your mind. They may smell ripe and feel ripe but taste any combination of sweet, sour, flavorless, bitter. Sometimes all at once.
No bueno. No bueno at all.
Similarly with the housing office at my medical school, where one minute they are reassuring you that they will absolutely not force you to leave your apartment until a certain other research institution (rhymes with Focklereller), which is supposed to be providing you housing from here on out, finds you an apartment.
And the next, they are emailing you to say sorry but they have given your apartment to an incoming graduate student, and can you make sure you vacate within the next twenty days?
Which is to say, that if you need me post August 20th, I will likely be living on the East River Greenway.
AKA ON THE STREET.
Where was I? Oh yes, the baffling ways of the apricot.
Though these brightly hued stone fruits play a mean game of hard-to-get, you can beat them into submission with a quick roast atop some nutty creamy almond frangipane and a buttery crust.
Deep and caramelly sweetness every time.
Fingers crossed that the housing office proves to be equally amenable to such modes of persuasion.
Leftover apricot galette in exchange for a place to live?
Seems like a fair trade to me.
- 1 cup plus 1 tbsp all purpose flour
- ¼ cup almond meal
- ¼ tsp kosher salt
- 1 tbsp sugar
- 9 tbsp cold butter, cut into tablespoons
- ¾ tsp almond extract
- 2 tbsp ice water
- ½ cup almond meal
- ¼ cup sugar
- 4 tbsp butter, room temperature
- 1 egg, separated
- ½ tsp almond extract
- pinch of kosher salt
- 10 oz apricots, pitted and quartered
- 1 tbsp sugar
- ½ tsp lemon juice
- First make the crust. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, almond meal, salt, sugar and cold butter on low speed until it starts to get clumpy, about a minute. Add in the almond extract and ice water. Mix until the dough comes together, about 1-2 minutes. Transfer to a sheet of plastic wrap and flatten into a disc. Wrap tightly and refrigerate for at least 1 hour.
- Meanwhile, make the filling. For the frangipane, using the same mixing bowl, beat together the almond meal, sugar, butter, egg yolk, almond extract and salt until smooth, about 1 minute. Refrigerate until ready to make the galette.
- Line a baking sheet with parchment paper. Toss the apricots with the sugar and lemon juice.
- On a floured surface, roll out the dough to an 11-inch circle. Transfer to the baking sheet and spread the frangipane over it, leaving a 1-inch border. Scatter the apricots over the frangipane, along with any juices.
- Fold the pastry overhang into the center, pleating as you go, leaving a circle of fruit exposed in the center. Freeze for 20 minutes.
- Heat oven to 450F. Whisk the reserved egg white until foamy. Brush it on the pastry.
- Bake the galette for 25-30 minutes or until the pastry is golden brown and the frangipane is set. Allow to cool to room temperature before serving.
For more summer fruit-filled desserts, check out these:
From Around the Web
Honey Roasted Apricots with Toasted Coconut and Candied Almonds from Climbing Grier Mountain
Peach Sangria Popsicles from Annie’s Eats
Roasted Apricot Buttermilk Ice Cream with Almond Streusel from Reclaiming Provincial
Peach Raspberry Breakfast Cake from Spoonful of Flavor
Peach Cupcakes from Taste and Tell