Apricot Blueberry Galette!
It’s a tart kinda a pie with out the tin and above all else easy and fun to make! I was hunting around for ideas since I had a pile of apricots to use and everything I was running across was waaaaay too involved until I remembered this French style bistro tart.
First pit and slice your fruit and put in your big mixing bowl. Like all my favorites, this recipe is very versatile and you can use whatever summer fruit you have on hand; peaches, blackberries, plums, cherries, nectarines, boysenberries or any combo of them, you’ll need about a pound and a quarter in all. Adjust the amount of sugar and lemon for how ripe and sweet your particular fruit is. I used pretty ripe apricots and a handful of blueberries for this one.
Ok, toss in with the sliced fruit, a half cup of sugar, two tablespoons of flour, a half teaspoon almond extract, the zest of one lemon and two teaspoons of lemon juice. If it moves you to, you can also add a quarter cup of dried currents or raisins and a quarter cup slivered almonds but I like it best with just the fruit.
Mix gently but thoroughly and let it sit while you whip up the pie crust.
Use any pie crust you like. I’ll put the fancy sounding but simple “Pate Brisee” recipe below or you can use a pre-made one or your “mom’s favorite” recipe, and roll out to about thirteen inches in diameter and of even thickness.
Place in the center of a lightly buttered baking sheet.
Now, just pile the fruit mixture in the center in a nice big mound leaving about a two inch margin all around. Gently fold the edges up and over the sides of the fruit mound so the fruit is visible in the center. Don’t be nervous that there’s no tin or support! This works great just make sure your tin has a rim because juices will flow a little and who wants to clean an oven!
Stick in a 375 degree oven just like that for around 40-50 minutes or until the crust is nicely browned and the filling bubbling.
A little paitience is needed for this next step because you have to let it cool for at least an hour before serving. Once its mostly cooled, it slices and serves like a dream. If you can’t wait because it smells so good, the tender pie crust won’t hold it all together and there will be no pretty picture of it being served for the blog. But boy did it taste great!!!
