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4.34 from 3 votes

Apricot Galette with Elderflower Whipped Cream

This is a sweet apricot galette with a sourdough butter crust, topped with pillowy elderflower whipped cream. If you don’t have any sourdough scrap around, no stress! Just use a traditional Butter Crust recipe. Pretty as a Summer garden, and baked in an hour, any host or hostess would be thrilled to be presented with this beautiful Apricot Galette!
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Servings: 8

Ingredients

for the crust

  • 2 2/3 cup AP flour
  • 1 tablespoon sugar
  • 1 pinch of salt
  • 1 cup of cold butter sliced into chunks
  • 1/4 cup sourdough starter scrap
  • 2 tablespoons cold water

for the apricot filling

  • 6 fresh apricots washed & pitted
  • 1 cup dried apricots sliced into strips
  • 1/4 cup water
  • 1/4 cup St~Germain
  • 1/2 cup + 4 tablespoons sugar separated
  • 3 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons AP flour
  • 2 tablespoons almond flour
  • pinch of salt
  • 1 egg
  • 1 tablespoon milk
  • raw sugar for dusting optional

for the elderflower whipped cream:

  • 1/2 cup heavy cream cold
  • 1 1/2 tablespoons St~Germain
  • 1 1/2 tablespoons sugar

Instructions

to make the crust:

  • In the bowl of a food processor, place the flour, salt, and sugar. Pulse several times to mix.
  • Next, begin adding the chunks of butter to the flour mix, pulsing between additions. You want to incorporate each chunk separately, until you get a sandy texture.
  • Now pour in your 1/4 cup of sourdough starter, and drizzle in the cold water, as you give the mix several long pulses. You want to blend the dough just until it comes together.
  • Dump the dough out onto a floured board and work into a rough ball. Split into to portions and shape each into a disk. Wrap tightly in plastic wrap and let chill in the fridge for 1 hour. You can freeze the extra dough or make two galettes!

for the apricot filling:

  • In a small saucepan, bring 2 tablespoons of sugar, 1/4 cup St~Germain, and 1/4 cup of water to a boil, while whisking occasionally. Let boil for 2 minutes and place off the heat. This is your sugar syrup.
  • While the syrup is heating, cut the dried apricots into strips, and place into a heatproof bowl. Once the syrup is finished, carefully pour over the dried apricots to rehydrate them slightly. Let cool.
  • Pit your fresh apricots and slice. Add to a medium sized bowl.
  • Grab a fine-mesh sieve and place over a small bowl. Pour the rehydrated apricots through the sieve, catching the extra syrup in the bowl. Reserve the syrup for brushing the top of the finished galette.
  • Add the rehydrated apricots to the fresh apricots, then mix in 1 teaspoon of fresh lemon juice, 3 tablespoons of cornstarch, and 1/2 cup of sugar.
  • In another small bowl, mix 2 tablespoons sugar, 2 tablespoons flour, 2 tablespoons of almond flour, & a pinch of salt. Reserve.

to assemble:

  • Preheat your oven to 400F and reserve a large cookie sheet.
  • Place a piece of parchment paper on your work surface, and flour lightly, along with your rolling pin.
  • Roll out your pie dough into a rough circle, about 1/8 of an inch thick.
  • Next, spread your flour/almond meal mix into the center of the dough and pat to spread out slightly.
  • Add the apricot filling on top and spread, leaving about two inches of the pie dough as a border (this will be folded over).
  • Begin to fold sections of the pie dough edges towards the center, slightly overlapping as you go. Be careful not to tear the dough near the bottom, as you’ll spring a leak, and all of your delicious juices will escape! (so if you do tear the dough, patch it up!) Gently press and pinch as you fold the edges.
  • Next, an egg wash: Whisk 1 egg and a small amount of milk in a bowl. Brush onto the pie dough with a pastry brush, to help seal any small leaks and create a lovely glossy finish once baked. Sprinkle the pie dough with some raw sugar to finish.
  • Transfer the galette, on the parchment paper, onto your cookie sheet.
  • Bake for 1 hour, until the center is bubbling.
  • Let cool to room temperature before serving.
  • *Optional Glaze; Reduce the leftover sugar syrup on medium high heat.
  • Boil until large bubbles form and pull from the heat. Gently brush the syrup over the baked and cooled galette, fruit filling only.

for the whipped cream:

  • Place the heavy cream into a large bowl and begin to whisk vigorously.
  • Once the cream begins to show soft peaks, add the sugar and St~Germain.
  • Continue to whisk until you get fluffy high peaks.
  • Serve on top of the galette.