I love making this Apricot and Lime Galette when guests come over in summer. It requires a bit of advance planning because it needs a lot of chilling time. I find it really helps to manage the dough in the summer if you chill it between each step.
Start by making the pastry base and place it in the refrigerator to chill. While it chills, make the filling by mixing lime zest with granulated sugar and adding apricots, flour, nutmeg and salt. When the pastry is chilled, place the fruit in the center and fold in the edges to create a crust. Bake in the oven and serve with creamy vanilla ice cream. Yum!
To make Apricot and Lime Galette, you will need the following ingredients:
Combine 1 1/2 cup flour with 1/2 teaspoon of salt and 1 tablespoon of sugar in a large bowl. Add butter cubes and combine using a pastry blender or food processor until the mix resembles breadcrumbs. Stir in ½ teaspoons of apple cider vinegar and add iced water 1 tablespoon at a time until the dough comes together.
Place the dough on a piece of plastic wrap. Shape the dough into a disc and wrap tightly. Chill the pastry in the refrigerator for an hour.
Using a rolling pin, roll the pastry dough out into a rectangular or square shape. Add flour on your surface if it is sticking. Place on parchment or a non-stick baking sheet and chill in the refrigerator for 15 minutes.
In a medium bowl, mix the zest of two limes with 2 tablespoons of granulated sugar to release the oils. Add 6 apricots, 2 tablespoons of flour, ¼ teaspoon of freshly ground nutmeg and a pinch of salt. Stir to combine until the fruit is lightly coated.
Arrange apricots on the chilled dough in the following pattern: 3 pieces next to each other vertically, 3 more pieces horizontally. Make sure you leave approximately 2 inches between the fruit and the edge of the dough. Repeat until you have used all of the apricots. Chill in the refrigerator for 15 more minutes.
Start folding the rough edges by 1 inch each. Use a knife to cut away any corners which overlap. Fold over again so that part of the dough covers the edge of the fruit filling. Crimp in each corner using a fork. Place in the refrigerator to chill again for another 15 minutes.
Preheat the oven to 350 °F.
Brush the edges of the pastry with egg wash. Bake in the oven for 25-30 minutes until the edges and the bottom are golden brown.
Leave the cooked galette to rest for 10 minutes on the baking sheet before moving to a cooling rack.
Serve with creamy vanilla ice cream.
This Apricot and Lime Galette is a simple yet delicious French style open baked tart. If you make it, please come back and leave a review to tell me what you think!
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