APRICOT-AND-STRAWBERRY GALETTE

Apricot-and-Strawberry Galette image

A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 3h25m

Number Of Ingredients 19

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Ingredients

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
2 teaspoons sugar
2 sticks cold unsalted butter, cut into cubes
1/3 to 1/2 cup ice water
1/3 cup blanched hazelnuts
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1 tablespoon unbleached all-purpose flour
1 large egg yolk (white reserved for brushing crust)
1 tablespoon hazelnut liqueur, such as Frangelico
1/2 teaspoon kosher salt
5 teaspoons unbleached all-purpose flour, plus more for dusting
12 ounces apricots, halved if small, or cut into 1/2-inch wedges (about 2 cups)
4 ounces strawberries, cut into 1/4-inch slices (3/4 cup)
1/3 cup sugar
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 large egg white (reserved from frangipane), beaten

Steps:

Pate Brisee:Pulse flour, salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pressed between fingertips. Add additional water if needed; do not overprocess. Transfer mixture to a piece of plastic wrap. Divide in two; knead once or twice. Form into two rectangular disks and wrap each in plastic. Refrigerate at least 1 hour and up to overnight.
Frangipane:Preheat oven to 375 degrees. Toast hazelnuts on a baking sheet, stirring once, until deep golden brown, about 12 minutes. Let cool completely, about 15 minutes; then grind in a food processor until fine. Add sugar, butter, flour, egg yolk, liqueur, and salt; process to combine. Frangipane can be made in advance and stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.
Fruit:On lightly floured parchment, roll 1 disk pate brisee into a 12-by-10-inch rectangle, about 1/8 inch thick (reserve remaining disk for another use). Transfer on parchment to a rimmed baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border. Stir together apricots, strawberries, sugar, flour, lemon juice, and salt. Arrange fruit mixture in a single layer over frangipane. Fold dough over fruit, leaving center uncovered. Brush crust with egg white, brushing under folds to help seal.
Bake until golden brown and bubbling in center, 50 minutes to 1 hour. Slide galette off of pan onto a wire rack. Serve slightly warm or room temperature. The galette is best eaten the day it's made, but can be stored, lightly tented with foil, for up to one day at room temperature.