Apparently today is National Apricot Day. While we’re not sure why a summertime stone fruit is celebrated in the middle of winter, we nevertheless accepted the challenge and created this Apricot and Pistachio Galette with dried apricots. With an orange flavored crust and a creamy cheesecake-like pistachio layer beneath the vanilla syrup soaked apricots, it is a delicious way to celebrate a random day in January.
From AnkarsrumUSA recipe developer, Carmi Adams:
The key to mixing up a pastry crust in the plastic whipping bowl is using frozen grated butter. The dough for the crust can be made up to 2 days in advance.
Since dried apricots are used, they get simmered in a vanilla simple syrup to plump them up.
For the cheesecake layer, the plastic whipping bowl gets put to use again, but with the balloon whisks this time.
When it is time to assemble galette, lightly dust a large piece of parchment paper with flour.
Spread the cream cheese filling on the dough, leaving a border around the edge. Top with apricots (reserving syrup). Fold edges over filling. Brush crust with beaten egg.
Bake until top is lightly browned.
This galette can be served warm or at room temperature. Leftovers are best stored in the refrigerator because of the cream cheese. Please let us know if you have any questions or comments. Happy baking and happy National Apricot Day!
Apricot and Pistachio Galette
Prep Time: 30 minutes
Cook Time: 1 hour
Inactive Time: 4 hours – overnight
115 g. (8 Tbsp.) unsalted butter
240 g. (2 cups) all-purpose flour
4 g. (1 tsp.) kosher salt
14 g. (1 Tbsp.) granulated sugar
2 g. (1 tsp.) fresh orange zest
120 g. (1/2 cup) ice cold water
255 g. (9 oz. / 1 1/2 cups) dried pitted apricots
240 g. (1 cup) water
57 g. (1/4 cup) granulated sugar
7.5 g. (1 1/2 tsp.) vanilla bean paste or extract
230 g. (8 oz.) cream cheese, room temperature
1 large egg, room temperature
114 g. (1/2 cup) granulated sugar
65 g. (1/2 cup) chopped lightly salted shelled pistachios
beaten egg for egg wash
Place the butter in the freezer for 30 minutes and then grate.
Add the flour, salt, sugar and zest to the plastic whipping bowl with the single wire whisks. Whisk together on medium-low speed (2 o’clock).
Add in the grated butter and mix until texture is like very coarse sand, with some smaller butter clumps here and there.
Add in the water, keeping back about 1 Tbsp. Mix on lowest speed until barely combined. If extremely crumbly and a little dry looking, add remaining water. A little bit of crumbliness is fine.
Turn mixture out onto a clean work surface and shape into a disc. Wrap in plastic wrap or place in a covered container and refrigerate for at least 4 hours and preferably overnight.
Combine the apricots, water and sugar in a medium saucepan. Bring to a simmer over medium-low heat and let simmer for 15 minutes. Remove from heat and stir in vanilla bean paste. Let cool completely. Can be made a day in advance. Store apricots in syrup until ready to use. Do not discard syrup.
In the plastic whipping bowl with the balloon whisks, beat the cream cheese and sugar on high speed (6 o’clock) for 4 minutes, stopping and scraping down sides halfway through. Add in the egg and beat another minute. Turn speed down to medium low (2 o’clock) and mix in pistachios.
Preheat oven to 375º F.
Lightly flour a large piece of parchment paper. Roll out chilled dough into a circle, approximately 13 inches in diameter. Carefully lift up parchment paper and place onto a baking sheet.
Spread filling over crust, leaving a 1-inch border around the edges. Take apricots out of syrup and arrange on top of cream cheese filling. Do not discard syrup from apricots.
Fold edge of dough up and over filling. Brush crust with beaten egg.
Bake for 1 hour, until top is starting to brown.
While galette is baking, simmer syrup from apricots of medium low heat until the consistency of honey, approximately 3-5 minutes.
Once galette is finished baking, brush top with reduced syrup and let cool for at least 20 minutes before slicing into. Can be served warm, room temperature or cold. Store leftovers in a covered container in the refrigerator.
Yield: 1 large galette, 10-12 servings
Cook’s Notes on substitutions:
-all-purpose flour can be substituted with whole wheat pastry flour or a gluten-free measure-for-measure flour.
-If using gluten-free flour, it is often necessary to add more flavor into the recipe. An extra pinch of salt in the crust is recommended.
-If milling whole grain flour at home, a soft wheat is preferable for pastry crust.
-Sugar alternatives such as Sucanat with honey (aka honey granules) or coconut sugar can be substituted for regular sugar.
-When swapping out flours and sugars, it is important to remember that the texture and structure (and sometimes the flavor) of the galette will slightly vary from the original recipe.