Apricot, Raspberry and Pistachio Galette
185g all purpose flour, plus extra for dusting
2 teaspoons sugar
¾ teaspoon salt
170g unsalted butter, chilled
2 teaspoons apple cider vinegar
1-2 tablespoons ice water
60g pistachios, finely ground
50g caster sugar
1 tablespoon flour
zest of 1 lemon
pinch of cardamom
6-8 ripe apricots
1-2 punnets fresh berries - I used raspberries and blackberries
2 tablespoons sugar
1 teaspoons vanilla paste
1 egg beaten with 1 tablespoon water
1/3 cup demerara sugar for sprinkling
Vanilla ice cream to serve.
To make the pastry: cut the cold butter into thin slices. In a large bowl, combine the flour, sugar and salt. Add the sliced butter and use your hands to rub it into the flour, smearing and pressing it into thin flat sheets between your fingers and palms. Once the butter is mostly incorporated (it should still crumbly with visible sheets of butter but no large chunks left), sprinkle the vinegar and ice water over it and toss to incorporate.
Tip the pastry out onto a lightly floured work surface. Use a bench scraper and your other hand to press the pastry roughly until it comes together into a cohesive mass- there may be a few dry bits around the edges but it should be mostly together, and not crumbly. The time in the fridge will also allow it to hydrate more, so don’t add too much extra water here.
Shape into a disc, wrap in cling wrap and refrigerate for at least 30 minutes, ideally 2 hrs.Preheat the oven to 180°C.
Combine the ground pistachios, caster sugar, flour, lemon and cardamom in a small bowl.
Combine the sliced apricots, fresh raspberries and blackberries in a bowl and gently mix with the sugar and vanilla paste.
On a lightly floured surface, roll out the pastry to a circle approximately 40cm in diameter. Spread the pistachio mix in an even layer in the centre, leaving a 4cm border (see photo). Spread the fruit out over the pistachio layer.
Fold the pastry border up and over the edge of the fruit.
Whisk together the egg with a tablespoon of water, and using a pastry brush, brush the visible pastry of the galette with this mixture. Sprinkle the egg-washed pastry with demerara sugar.
Bake for 40-50 minutes until the pastry is golden brown and the fruit is tender and bubbling. Leave for about 10 minutes before serving to allow the filling to set.