This apricot galette is very easy to make and the best way to eat it: add one or two scoops of vanilla ice cream to each slices. Enjoy!
– 150 g white spelt flour
– 100 g whole spelt flour
– 120 g cold butter
– 2 tablespoon cane powder sugar
– 1/4 teaspoon salt
– 3 tablespoons cold water
– grated zest of 1/2 lemon
– 15 pieces of apricot, cut in half and pitted
– 1 tablespoon canesugar
– 3 tablespoons almond, chopped
In a bowl mix together flours, powder sugar, salt and lemon zest. Cut butter into small chunks and add to the flour mixture. I always use my hands for this: with your fingers rub the butter into the flour until you get a crumbly mixture (pea size pieces). Mix in the cold water until the pastry comes together into a smooth, elastic ball. Wrap in plastic and place in refrigerator for at least an hour.
Preheat the oven to 180C (350F).
On a lightly floured surface, roll the pie dough out to a 25 cm (about 10 inch) circle and transfer to a baking sheet covered in parchment paper. Place the apricot halves, face down, over the pie crust, leaving about 5 cm (about 1-2 inches) boarder. Sprinkle with cane sugar and chopped almonds and fold over the edges of the crust, pleating as needed to make an even circle. Bake galette at 170-180C (350F) for about 30-40 minutes until crust is golden brown.