Peach and apricot galette with cardamom and nutmeg

The peach and apricot galette with cardamom and nutmeg is a delicious french dessert. It’s made with a brisèe pastry base filled with juicy fruit.

Galette di albicocche e pesche - close up

The galette is very easy and quick to prepare, you can use ready made brisèe pastry but, if you prefer, you can prepare a perfect homemade dough with no fuss. You just have to follow a couple of important rules. Firstly remember to use cold butter and ice cold water, this will help the pastry to have a rustic and crumbly texture. Do not over work the brisèe pastry otherwise it will be greasy after baking. Finally add the water slowly and check the dough texture: it should not be too wet and sticky, neither too hard. Let the dough rest in the fridge for at least 30 minutes so it will be easy to roll out.

Choose fruit not too ripe so you will be able to cut evenly slices and when you are preparing the filling taste it adding more sugar if the fruit is too sour.

Pesche e albicocche fesche per galette

You can use almost every type of fruit but the best are peaches, apricots, plums and strawberry. The galette is delicious served warm, sprinkled with icing sugar and topped with vanilla ice cream.

Galette di pesche e albicocche con gelato - flatlay

Peach and apricot galette with cardamom and nutmeg

Prep Time:30 minutes
Cook Time:40-50minutes
Servings:6 people

Ingredients

  • For the brisèe pastry
  • plain flour: 250 grams
  • unsalted butter cold, cut into cubes: 125 grams
  • icing sugar: 1 tbsp
  • salt: 2 grams
  • water , ice-cold: 70 grams
  • For the filling
  • apricots: 6
  • nectarines: 2
  • granulated sugar: 3 tbsp
  • dark brown sugar: 1 tbsp
  • plain flour or cornstarch : 2 tbsp
  • ground cardamom: 1/4 tsp
  • ground nutmeg to taste
  • To finish
  • milk or cream for brushing
  • demerara sugar as needed

Instructions

  1. Firstly prepare the dough. Put flour, salt, sugar and cold butter in a food processor and pulse until it resembles fine breadcrumb. Slowly add the water, little by little, pulsing until the dough comes together. If too dry add a little bit of water.
  2. Transfer the dough on a floured surface and knead it a little until smooth then wrap it and set aside in the fridge for at least 30 minutes.Pasta brisée - impasto pronto
  3. Wash the fruits, cut the apricots into 8 wedges and the peaches into slices about 4 mm thick. Put into a bowl with granulated sugar, dark brown sugar, cardamom, nutmeg and flour. Mix well, cover and set aside.
  4. Preheat the oven to 200°C. Roll out the dough into a 30-32 cm round on a tray lined with parchment paper, arrange the fruit into the centre leaving a 4 cm border. Fold the edge of the dough up and over the filling. Brush the border with milk (or cream) and sprinkle with demerara sugar.
  5. Bake into the preheated oven to 200°C for the first 10 minutes, then reduce the heat to 180°C and bake for another 30-40 minutes or until the edges are golden brown and the fruit is soft and bubbling. Remember to rotate the tray halfway through while baking. Serve warm with vanilla ice cream

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