We are in the middle of May and fresh apricots are at their best only in July. When ripe, their flesh is sweet, soft and juicy. There rank among some of my favorite stone fruits and I am always on the lookout for recipes to use them. But with this lovely recipe, there really is no reason to wait until they are in season, as it calls for the unsweetened canned variety, believe it or not. And it is so worth giving it a try, especially in May. - „Apricots are just about the only fruit I use from a tin – they’re consistently good in cakes and tarts.“ Yotam Ottolenghi
Galettes are very thin discs or sheets of flaky pastry that give a light, very crisp background to all kinds of toppings, both savory and sweet. There is really no limit to what you can put on top of them and you can serve them for a light lunch, as a first course, on a picnic, for a dessert, or with afternoon tea or coffee - by the way a nice slice of these Apricot Galettes is absolutely perfect with morning coffee, believe me, I have tried it.
Apricots can vary greatly in quality. If they taste woolly and bland when eaten fresh, cook them into a dish and they will become luscious and flavorsome. Apricots make excellent jam if cooked with sugar and lemon juice. Apricot jam is often used as a glaze on pastries and to stick cake layers together. The pronounced sweet-sour taste of apricots makes them a much-loved choice in desserts and sauces. Vanilla tastes particularly good with them. Canned (tinned) apricots are really great for this tart when they are out of season but I am sure that when you have some wonderful, ripe apricots, this tart is just as amazing with fresh apricots, in which case you will need the same quantity of small apricots, halved and stoned.
This recipe calls for a flavor combination that is very dear to my heart, I love the way rosemary and apricots harmonize and these tarts or galettes makes the most of both of them. Although I must admit that basil and apricots are also a rather intriguing taste combination. In my humble opinion, fruits and herbs are a match made in heaven.
Apricot & Rosemary Galettes
(inspired by a Yotam Ottolenghi recipe, from Easy Ottolenghi. "It's NOT an oxymoron folks.")
- 375g high quality, all-butter puff pastry, pre-rolled, or rolled out into a 25cm x 38cm rectangle
- 80g ground almonds (grind yourself or use almond meal)
- 70g demerara sugar, plus 15g extra for sprinkling on the pastry
- finely grated zest of 1 lemon (untreated/organic)
- 1 tsp finely chopped rosemary, plus 2 sprigs extra to garnish
- 3 cans apricot halves (720g drained weight)
- 1 egg, whisked (organic or free range)
- 50g unsalted butter, melted
- ¼ tsp natural almond essence
- 50g smooth apricot jam (use high quality or homemade)
- Cut the pastry in half widthways, so you have two 19cm x 25cm rectangles.
- In a small bowl, combine the almonds, sugar, lemon and chopped rosemary, then sprinkle this mix over the two sheets, leaving a 3cm empty border all the way around the edges.
- Arrange the apricots cut side up on top of the almond mix, all overlapping and sitting together snugly.
- Lay a sprig of rosemary on top of each tart, then brush the empty pastry border with egg wash.
- Pull in the four sides of the tarts a little, crimping them to create an edge, then brush all around with more egg wash.
- Mix the melted butter with the almond essence, and brush generously over the apricots and rosemary. (I added the scraped seeds of half a vanilla bean here).
- Sprinkle the remaining 15g sugar over the galettes, then put in the fridge for 20 minutes.
- Pre-heat the oven to 190° C (375° F).
- Bake for about 30 to 40 minutes, or until the pastry is golden brown, then leave to cool.
- In a small saucepan on a high heat, melt the apricot jam with a tablespoon of water until combined and just starting to bubble.
- Brush this all over the galettes and serve.
This is truly a heavenly dessert. It is an easy treat that combines flaky, buttery puff pastry, sweet almonds, the summery taste of apricots and the delightfully woodsy flavor of rosemary.
The Galettes can be made a day ahead or if you have any leftovers you can serve them the following day without any loss of taste or lusciousness.- "Don’t feel that you have to eat these galettes on the day they’re made, because they’re still damned good the day after.“ Yotam Ottolenghi
This tart is so very pretty, just perfect for a spring brunch table! The flavors sounds so amazing too. Bookmarking it for some upcoming events with my group of lady friends! Beautiful pictures, Andrea!ReplyDelete
Marcelle, if you enjoy herbs and fruits together in a dessert tart, then this recipe is definitely for you - and let´s not forget the sweetness of the almonds, the tang of the lemon peel and the buttery puff pastry, they all combine for what my hubby calls "a unique Ottolenghi taste".Delete
Hello Andrea, this looks spectacular! Funny, we both did apricots this week! Beautiful photos!ReplyDelete
Can you email me at: Peggy@spicedpeachblog.com ? Thanks much.
Peggy, as requested I sent you mail - hope all is well and "see" you soon,Delete
This looks wonderful. I will gladly take Ottolenghi's endorsement on using canned apricots. Their season is so short, it's good to know there's a delicious alternative. (Though I get as many as I can when they're in the markets.)ReplyDelete
Teresa, I never thought I would be baking with canned fruit but I did and I loved, loved it. The tart turned out absolutely amazing!Delete
I have never found any fresh apricots around here that are better than canned--still hoping I can get some at the farmers' market this summer. But till then, I'd happily make this gorgeous tart with the canned variety! It is a beauty!!!ReplyDelete
Liz, glad that you enjoy this dessert. We loved the taste, the look and just about everything about this dessert!Delete
Thanks for stopping by,
This is quite possibly the most stunning dessert I've ever seen! It's so pretty and I love the apricot + rosemary combination.ReplyDelete
Amy, thank you very much! Love the way fruit-covered tarts and galettes glisten in the sun...Delete
All the very best,
EIn sehr leckeres Rezept Andrea. Your blog reflects all the dedication and work you put into it.ReplyDelete
Lieben Dank, Gerlinde! Weiß deine Kommentare sehr zu schätzen!Delete
Herzliche Grüße nach Santa Cruz!
My heart leapt when I observed the photo of this amazing, sweet tart.
I sat at my computer and ooed and awed.
JUST gorgeous. xxx
Kim, sooo very kind of you! Love all your comments and kind words and wonderful compliments!Delete
Guten morgen! As we have discussed on Facebook, apricots are a favorite of mine, too, and I like them fresh, poached, and even from a can (good quality canned, of course). I can't wait to try this recipe, as I am also a big fan of Ottolenghi - he has ever steered me wrong! Ich hoffe, daß alles gut in Bonn ist, Du und deine Familie ein wunderbare Woche wollen. Liebe Grüße, DavidReplyDelete
David, you will try this recipe, I am sure. And, yes, even store-bought puff pastry and canned apricots can add up to one amazing galette treat.Delete
Liebe Grüße an dich und Mark,
I laughed about your saying that Easy Ottolenghi is an oxymoron. I thought I had missed one of his cookbooks but now realize it's from The Guardian. This looks good. Midway through reading your post, I ordered demerara sugar which I can find nowhere. Arriving Friday so I'll be in business. I'll send you a photo after I make it. A great post. I am finally back in business after a crazy few weeks of working my way back home and moving back into my condo. It's not particularly easy to do alone but I've taken my time (and, time off). I am looking forward to your Food Revolution Day 2016 Post. Anxious to see what you've done with your girls.ReplyDelete
Mary, it has been a while since I have heard from you. All settled into Aspen again - sure you had a wonderful time in Cambria, great food, amazing visits from family and friends and a wonderful time.Delete
Yes, this recipe hails from The Guardian. Ottolenghi put together a few "Easy Recipes" and I just could not resist trying a few and featuring this one, it is a wonderful recipe.
"See" you soon, dear friend!
Hi Andrea, I think that fruits and herbs were made for each other too, love the way your tart looks. Never had apricots from a tin can but will now definitely give it a try.ReplyDelete
Cheri, same here, usually apricots in cans do not really get noticed by me but for this lovely Ottolenghi tart/galette a change of attitude was most definitely in order.Delete
Thank you for stopping by, dear friend!
Apricots are one of my favorite fruits. Your galette is absolutely beautiful and I love the addition of the rosemary. Have pinned this to make soon.ReplyDelete
Karen, please do make this treat of a dessert tart and do make sure to send me a picture, please! I would love to hear whether you enjoyed it as much as we did.Delete
Thanks for stopping by,
Wow, selbst Dosenaprikosen, perfekt eingebettet, koennen richtig gut aussehen, Dank deiner Backkunst. Eine verlockende Komposition, ich mag Kraeuter und Früchte (Pfirsiche und Lavendel finde ich auch ganz toll).ReplyDelete
Geniesse ein schoenes WE und ganz liebe Grüße!
Liebe Wally, wie schön, dass dir diese Tarte so gut gefällt! Ein schönes, unkompliziertes Rezept - geniale Geschmackskombination, was will man mehr?! Wir lieben dieses Rezept! Pfirsich und Lavendel hört sich auch ganz wundervoll an.Delete
Liebe Grüße aus dem sehr sonnigen Bonn,
These tarts are so lovely - almost too pretty to eat.ReplyDelete
Gaye, very kind of you! Thank you, dear friend!Delete
If it's good enough for Ottolenghi, it's good enough for me! I never would have thought of using canned apricots, but the finished product is gorgeous.ReplyDelete
Beth, you will not regret trying out this lovely recipe. And, yes, I believe I agree with you. There is nothing quite like Ottolenghi - I am a very serious fan of his recipes! And this one is simply phenomenal!Delete
These galettes are just lovely. I am also pleased that Ottolenghi approves of canned apricots, because the season of the fresh ones is so short.ReplyDelete
Gaye absolitely - loved these galettes and never thought that canned apricots would work but they did. I am always pleased as punch when recipes work out so well.Delete