Rustic Apricot Cherry Galette
A wonderful harvest fruit dessert for any special occasion. When making the pastry, make sure to stop mixing when the butter is pea-sized and try not to warm the dough too much with your hands as you roll it out. Cold dough makes a flakier crust. Makes 6 - 8 servings.
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup plus 1 tablespoon unsalted butter, chilled and diced
pinch of salt
3 tablespoons ice cold water
2 lbs ripe apricots
20 large ripe Bing cherries, pitted (about 1 cup)
2 tablespoons flour
3/4 cup granulated sugar
In a mixer or food processor, combine flour, sugar and salt. Add butter and mix. Then add enough water to make dough come altogether. Allow dough to rest in refrigerator for at least 2 hours.
Wash apricots, cut in half, remove pit and slice. Wash cherries, pit, cut in half. Toss fruit with flour and sugar. Set aside.
Roll out pastry to 1/4" thick and into a 14" circle. Place in a pie pan or 12" tart plan. Fill the center with 1/3 of the fruit mixture. Fold up pastry edges over fruit leaving the center open. The amount of fruit will make three of these tarts. Refrigerate at least 30 minutes. Preheat the oven to 400 degrees.
Brush chilled dough with egg whites and sprinkle with granulated sugar. Bake for approximately 1 hour. If pastry is getting too dark, after 40 minutes, cover with foil to prevent burning. Serve with a giant dollop of whipped cream or a scoop of vanilla low fat frozen yogurt.
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