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Strawberry and apricot galette

Posted by Jeanne on June 14, 2010

Gallettes are great – like free form pie.  It doesn’t have to be pretty and fluted and Martha-worthy.

Thank god.  Because every piece of dough I touch lately turns out like an amoeba.

Strawberry and apricot galette

0.5 batch pie crust

3 C mixed fruit – I had about 1.5 C each cut strawberries and apricots

Juice of 0.5 lemon

2 TB cornstarch

2 TB sugar

Preheat oven to 375F.

Toss fruit, lemon juice, cornstarch, and sugar together in a small bowl.  Set aside.  Roll out your pastry crust to a rough circle (um, perhaps an amoeba?).

Place the rolled out crust onto a baking sheet lined with a Silpat or parchment paper.

Dump fruit into the center of the rolled-out pastry.  Fold up the edges and overlap them.

Brush with some butter if you like, or don’t if you’re lazy like me.

Bake at 375F for 35 to 45 minutes, until fruit is bubbling and the crust is nicely browned.

Yum.  I forsee many more of these in our summer.

One Response to “Strawberry and apricot galette”

  1. […] Or a galette. […]

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