In the last homestretch of summer when work dwindles down, everyone tries to get the most out of the remaining weeks before the weather turns crisp once again. As my summer job ends and I have the time to enjoy the rest of summer, I thought making an apricot galette was the perfect thing. My summer has been entertaining, busy, stressful, and of course filled with fun. Working as a research assistant at a school with children has been constantly entertaining. A few weeks ago we had field day and I worked the water slide. One kid kept trying to go bell-side down and then wouldn’t move- my friend and I had to push this big kid down. I still have bruises. The other kids kept trying to drink the water that sprayed from the slide. It was all filled with laughs and smiles of seeing the joy of the kids after we pushed them down the slide. My favorite part of this summer job was my hours and still being able to bake when I got home. Although I am sad to leave and have less taste testers, I am excited to move on to my new experiences and enjoy my last few weeks of summer.
As I enjoyed making the galette, or tart, or whatever you want to call it- I hope you do too. It is simple enough to make and looks nice enough to impress friends. From my kitchen to yours, enjoy the last weeks of summer.
Apricot and Pistachio Galette
- 12 tablespoons of cold butter, cut into small pieces
- 1 tablespoon of granulated sugar
- ½ teaspoon of salt
- 2 cups of all-purpose flour
- 8 tablespoons of cold water
- 6 sliced apricots
- 1/3 cup shelled pistachios
- 1 egg + 1//2 teaspoon granulated sugar
- 1 tablespoon of honey
- Using a food processor or good blender combine butter, sugar, salt, and flour until it becomes crumbly. Then cut in the water. Once the dough forms, create a large ball and cover it with plastic wrap. Refrigerate the dough for at least 1 hour.
- Once the dough is chilled, roll it out into a circle on a floured surface. To create the sides, fold the dough over on to itself, following the circle. Then place the sliced apricots on the dough in concentric circles. Next, create an egg wash by beating the egg and adding about ½ teaspoon of granulated sugar. Using a pastry brush, brush the egg wash on top of the galette.
- Next drizzle half the tablespoon of honey on top of the apricot. In a 415 degree oven, bake the galette for about 20 minutes until the crust becomes golden brown. Once done baking, sprinkle the pistachios and remaining honey on top. Let the galette cool a bit before serving.