Summer Cherry and Apricot Galette
Chilling the flour for this dough helps to give you a lovely tender crust. Don't skip this step!
Serves 6 to 8
1 1/2 cups all-purpose flour, chilled in freezer for 1 hour
Pinch of salt
9 tablespoons sugar
9 tablespoons unsalted butter, cut into ½-inch dice, chilled in freezer 1 hour
1/3 to ½ cup ice water
3 tablespoons ground almonds
1 pound apricots, pitted and cut into eighths
3/4 pound fresh cherries, pitted
1 cup heavy cream
1 tablespoon confectioner's sugar
2 tablespoons Kirsch
Place the flour, salt and 2 tablespoons of the sugar on a work surface. With a pastry scraper, cut the butter into the flour and salt until half is the size of peas and the other half is a little smaller. (Alternately this can be done in the food processor. If so, pulse several times until half is the size of peas and the other half is a little smaller. If you are working in the food processor, turn the mixture onto the work surface to add the water.) Add all of the water, a little at a time just until the mixture holds together. Roll the dough on a well floured surface into a 14" circle and place on a jelly roll pan with sides. Combine 3 tablespoons of the sugar and almonds together and sprinkle on the center of the dough to within 3" of the edge of the pastry with this mixture. Place in the refrigerator while you assemble the filling.
In a bowl, toss together the apricots and cherries and remaining 4 tablespoons sugar.
Preheat an oven to 375F. Remove the pastry from the refrigerator. Spread fruit over the center of the pastry leaving a 3" border uncovered. Fold the uncovered edge of the pastry over the fruit, pleating it to make it fit. Bake until golden brown, 35 to 40 minutes. Remove from oven and cool for 5 minutes, slide the galette off the pan and onto a serving plate.
In the meantime, add the confectioner's sugar and Kirsch whip the cream to soft peaks.
To serve, cut the galette into wedges and serve with Kirsch cream on the side.