Apricot and Berry Galette with Saffron Sugar

By: Yossy Arefi

9-inch galette

Dessert

Course

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Ingredients

Directions

Ingredients

recipe Rye Pie Crust

vanilla bean

3 tbsp

granulated sugar

Pinch saffron threads

2 tsp

all purpose flour

Pinch salt

8 oz

apricots

½ c

blueberries

½ c

blackberries

¼ c

apricot jam

1 lg

egg, lightly beaten for egg wash

1 tbsp

turbinado sugar

Rye Pie Crust, ENOUGH FOR ONE DOUBLE CRUST OR TWO SINGLE CRUST PIES

1 ⅓ c

(175g) rye flour

1 ⅓ c

(175g) all purpose flour

1 tsp

salt

1 c

very cold unsalted butter

1 tbsp

apple cider vinegar

8 tbsp

(120ml) ice water

This galette combines rosy-cheeked apricots with juicy dark berries for a stunning presentation: a study in complementary colors and flavors. The saffron sugar sounds supremely fancy, but it is quite simple to put together, and you only need a small amount of saffron to flavor the galette. The rye pie crust has a sweet, milky flavor and is a wonderful base for all types of fruit tarts and pies.

Directions

Rye Crust

Whisk the flours and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.
Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter range from about the size of a dime to about the size of a quarter.
If at any time the butter seems warm or soft, briefly refrigerate the bowl.
Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

Galette

Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a roughly 12-inch circle, just under 1⁄4-inch thick; it’s okay if it isn’t perfectly round. Transfer the dough to the prepared baking sheet. Store in the fridge while you prepare the filling.
Use the tip of a knife to cut the vanilla bean in half lengthwise and scrape out the seeds. Reserve the pod for another use. Add the granulated sugar to a mortar, add the vanilla seeds and saffron threads, and grind with a pestle until finely ground. The sugar will turn pale yellow and smell wonderful. Stir in the flour and salt.
Gently tear the apricots in half. Place the apricot halves into a large bowl and discard the pits. Add the berries and the saffron-vanilla sugar mixture to the bowl and toss with your hands to combine.
Remove the dough from the fridge and spread the jam on top, leaving a 2-inch border around the edges, then top with the fruit. Fold the edges of the pastry over the fruit and press gently to seal the folds. Chill the formed tart until the dough is firm, about 15 minutes.
Position a rack in the center of the oven and preheat to 400ºF. When the tart is nice and cold remove it from the fridge and gently brush the dough with the egg wash; sprinkle with the turbinado sugar.
Bake until the fruit juices bubble and the pastry is deep golden brown, 30 to 40 minutes. Let cool slightly before serving. This tart is best served the day it’s made.

Sweeter Off the Vine

Yossy Arefi

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