Apricot Galette with quick peach jam
I know we don’t want to discuss it but, summer is winding down. Part of accepting this new, cold reality involves doing anything and everything possible to enjoy these last few, waning summer days - beach trips, drinks on the patio and end of summer barbecues. For me, this also means eating up all of the amazing produce we won’t see for another long year, while we still can. Are you ready for 9 months of pears and potatoes? I hope so, because they’re coming.
Apricots are a bit of a strange fruit for me - I don’t particularly enjoy eating them out of hand. But, in this galette, nested on top of home made, preferably local, peach jam, they are delicious and wholly reminiscent of summer time.
Serve this rustic tart sliced with a scoop of ice cream and eat it up outside on the deck or balcony, before it’s too late.
Ingredients
1 lb fresh apricots, washed, halved and stones removed
4-5 medium sized ripe peaches
1/2 cup sugar or vanilla sugar
1 tbsp lemon juice
2 tbsp honey, divided
1 sheet all butter puff pastry rolled into a 12 inch circle and placed on a parchment lined baking sheet in the fridge
1 egg lightly beaten
Method
1. Preheat the oven to 400°. Cut an x in the bottom of each peach and set them in a large, heatproof bowl. pour over enough boiling water to cover. Let the peaches stand for 3 minutes. Remove them from the hot water and place them into a bowl of ice water.
2. Once the skins look like they are lifting away from the peaches, peel the peaches and discard the skins. Remove the pits and Roughly chop peaches into 1/2 inch dice.
3. Place the chopped peaches, sugar and lemon juice into a pot. Bring to a boil over medium heat.
4. Once the jam is boiling, reduce heat slightly and simmer 15 minutes, or until the jam has thickened, stirring regularly. Add 1 tbsp of the honey and set the jam aside to cool.
5. Once the jam has cooled, remove your pastry from the fridge but keep it on the parchment lined baking sheet. You will bake the galette on this same baking sheet.
6. Spread the peach jam over the centre of the pastry, leaving a 1.5 inch border around the edge of the disc.
7. Place apricot halves, flesh side down, onto the circle of jam.
8. Fold the edges of the pastry up and around the edges of the apricots.
9. Place the remaining 1 tbsp of honey in the microwave for 10 seconds or until melted and runny.
10. Brush the tops of the apricots with the melted honey.
11. Brush the pastry edges with egg wash and bake until the crust is golden brown.