Apricots and cherries come into season about this time, early summer, which is a great excuse to pair them in a rustic tart such as this one. Galettes are so easy to make! Much less fussy than pies. If you make some dough in advance, you can have one ready in less than an hour, with just a few minutes of prep time. For this recipe we’re using our no-fail flaky sour cream pastry crust, with a few ground fennel seeds scattered in the dough for fun and added flavor. The apricots and cherries are lightly sweetened, and tossed with a little vanilla and lemon zest. Enjoy!
1 cup (130g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon crushed fennel seeds 4 ounces butter (1 stick, 8 tablespoons, 112g), cut into cubes 1/4 cup (57ml) sour cream 1 egg, beaten, for egg wash 1 teaspoon cream, for egg wash Coarse sugar, for sprinkling
Filling:
1 pound apricots (about 12 apricots, 450g), pitted and quartered, skin on, recommend Blenheims 8 pitted cherries, sliced in half 1/4 cup (50g) sugar 1 teaspoon lemon zest 1 teaspoon minute tapioca, for thickening (can sub same amount cornstarch) 1/4 teaspoon vanilla extract
Make a well in the center and add the sour cream. Use a fork to work the flour into sour cream. Form the dough into a ball and flatten into a disk. Refrigerate for 1 hour before rolling out. If at this point the dough has become sticky, put chill the pastry for 10 minutes before proceeding.
