Rustic Apricot Galette

This is a very versatile, non-fussy dessert that showcases your summer fruits. You can substitute or add peaches, nectarines, blueberries, strawberries, etc. Whatever you have on hand.

Crust

  • 1/3 C So Delicious Coconut Milk (sub. any Dairy Free Milk)
  • 1 tsp fresh lemon juice
  • 1 3/4 C Gluten Free Flour Mix
  • 1/4 C cornmeal
  • 3/4 tsp xanthan gum
  • 1/4 tsp kosher salt
  • 1/3 C granulated sugar
  • 4 TB Dairy Free chilled margarine (ie. Earth Balance baking sticks)
  • 4 TB Dairy Free chilled shortening (ie. Spectrum)

Filling

  • 8 med apricots
  • 1/4 C granulated sugar
  • 2 TB cornstarch
  • 1/2 tsp pumpkin pie spice

Preheat oven to 375 deg.

Preparing the Filling:
Bring a medium pot of water to a boil. Drop in a few apricots at a time. Boil for 45-60 seconds, and remove with a slotted spoon to a bowl of ice water. Do this in batches until all of the apricots have loose skins. Peel, pit and slice apricots into a large bowl.

In a small bowl mix sugar, cornstarch, and pumpkin pie spice. Sprinkle over the sliced apricots, tossing gently to coat.

Preparing the Crust:
In a measuring cup add lemon juice to the DF milk and set aside.

In the bowl of a stand mixer, mix the flour, cornmeal, xanthan gum, and salt. Add the sugar, mixing until combined. Add the chilled shortening and margarine in chunks, mixing on medium speed until you have a coarse meal.

Slowly add the soured milk on low speed until the dough comes together around the paddle.

Turn the dough out in a ball between two pieces of parchment. Roll it out into a 12 in. circle (does not need to be precise). Move the dough to your cookie sheet, mending cracks and splits with your fingers.

Arrange the apricot filling in the center of your dough leaving a generous 2-3 in. border. Gently fold the dough toward the center, pressing and pinching gently to seal any leaks.

Brush a bit of DF milk over the dough and sprinkle with sugar.

Bake at 375 deg. for 20-25 minutes on the center rack. Rotate the galette to prevent burning. Decrease the temperature to 350 deg. and bake for an additional 10-15 minutes, or until the pastry is golden. Transfer baking sheet to a cooling rack.

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