When you’re cutting the stone fruits for your apricot galette, you want to cut them vertically in half, and then hold each side of the apricot and twist in opposite directions to get the two halves to come apart. If you just pull straight out and away without twisting, you’ll bruise the fruit and the apricot won’t come apart without some damaging force. There’s a video demonstrating it here, and this method applies to all stone fruits FYI.
Also, for this post I took all the photos outside for the first time! I wanted to challenge myself a bit and try something different, and it was definitely trickier because the sun kept moving throughout the day so I had to keep scooting my table to keep it in the shade. It was also difficult to frame the shots without the sun completely blowing out the background, but I feel like I learned a lot from it and really like the cozy picnic-y feel the photos ended up with. And on a fun personal note, after seeing my friend’s awesome photos after her Canon 5d Mark II purchase, I couldn’t put off getting one any longer and finally broke down and splurged some of my savings on one. I haven’t had a chance to shoot any posts with it yet, and still have a few posts from my Canon T2i that I was shooting with, so the next few posts won’t have the new camera yet, but soon! Soon my friends!! Anywho, I am just ridiculously excited about it. I hope you are all having a lovely spring and highly recommend making this rhubarb and apricot galette to enjoy the fruits of the season!
[Edit: this post was written in 2013, so the Kinfolk event has long passed]. On another note, since spring is here and in full swing, the time has come to get started on all our spring cleaning. If you are a procrastinator like myself, fear not! For I have an exciting little something to share with you all. I am hosting an event on the 25th of this month with Kinfolk Magazine, where I’ll teach you how to make your own natural and safe cleaners with everyday items like lavender and vinegar. We’ll be enjoying the great outdoors, stationed in picnic area in Griffith Park in front of the former LA Zoo (where some of the scenes of Anchor Man were filmed). It’s a beautiful part of the city surrounded by wooded hills and hiking trails. The air over our table will smell like lavender and rosemary and there will be scones for one and all! Yes, after we make our useful cleaners I will be providing some homemade spring snacks and baked goods for us to munch on. Yum!! You can click here to purchase tickets.
Apricot & Rhubarb Galette with a Shortbread Crust
Apricot Rhubarb Filling
- 1 lb Apricots cut in half and pitted
- 2 Stalks Rhubarb cut into 1/2 inch thick slices
- 2/3 Cup Granulated Sugar
- 2 teaspoons Corn Starch
- 1 teaspoon Cinnamon
- 1/4 teaspoon vanilla extract
- 1 1/2 cups flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon unsalted butter cold and hard
- 4-6 tablespoons ice water
- 1 Egg whisked, for brushing
- 2 tablespoons maple syrup optional
In a large bowl, mix together the flour, salt, nutmeg, and 1 tablespoon of the sugar until combined. Cut the butter into small pieces above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.
Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand. Pat it into a rough cicle shape, then cover and refrigerate for 30 minutes.
Apricot + Rhubarb Filling
While the dough is chilling, you can make the fruit filling. In a medium sized bowl, toss together the apricots, 1/3 cup sugar, 1 tablespoon corn starch, the cinnamon, and the vanilla extract. Set aside. In a small bowl, toss together the rhubarb and the remaining 1/3 cup sugar and 1 tablespoon corn starch and set it aside.
Preheat the oven to 375 degrees Fahrenheit. Take the dough out of the refrigerator and place it on a lightly-floured work surface. Use a lightly floured rolling pin to roll it out into a circle until it's about 1/4-inch thick. Transfer the circle onto a baking sheet lined with parchment paper.
Arrange the rhubarb slices in a single layer, leaving 2 inches of empty space around the edge. Arrange the apricots in a single layer on top of the rhubarb slices, again leaving 2-inches of empty space around the border. Fold the edges of the dough over the filling to create a 2-inch crust edge, and press the folded edge firmly.
Brush the exposed crust with the whisked egg, sprinkle the galette with the remaining 2 tablespoons of sugar, and bake in the oven for 50-60 minutes, or until the crust is deeply golden and the filling is bubbling. If you find the crust is browning too quickly, tent the galette with tinfoil. Once done, remove from the oven and allow to cool for 30 minutes before drizzling the fruit center with maple syrup and slicing and serving.
THIS POST WAS UPDATED ON 5/21/20. YOU CAN SEE THE ORIGINAL IMAGE BELOW!
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