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Stone Baked Apricot Galette

Satisfy your sweet tooth with this fresh, fruity dessert!

 

  • 16oz all-purpose flour
  • 1 tbsp granulated sugar
  • 1/8 tsp course salt
  • 1 1/2 stick cold, unsalted butter, diced
  • 60ml ice water
  • 12 apricots, pits removed and cut into quarters
  • 2 tbsp granulated sugar (more or less, depending on the sweetness of your fruit), plus extra for the crust
  • 1 tbsp cornstarch
  • 2 tbsp heavy cream or half and half

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles course crumbs. If you wish, this can also be done in a food processor. Slowly drizzle in the ice water, about a tablespoon at a time and toss until the dough just comes together. It will still be crumbly (take care not to make the dough too wet). Place in the centre of a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go. Press it into a disk form and chill in the fridge for at least 30 minutes.

Toss the fruit in a bowl with the sugar and corn starch and set aside as you shape the dough.

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick. It does not have to be perfect. Arrange the fruit in the centre of the disk. Gently bring up the edges of the dough, folding and crimping a little along the way towards the centre of the galette. Lightly brush the exposed dough with heavy cream or half and half. Sprinkle the washed dough with sugar, if you wish.

Transfer the galette on the parchment to a cast iron tray in the oven. Bake for about 45 minutes, or until the centre is bubbly and the crust is golden brown. Remove from the oven when it is fully baked, and transfer to a cooling rack. When the filling has had some time to rest, slice the galette and enjoy!

 

Please be sure to share your wood fired recipes and photos with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.

 

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

 

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