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Apricot and Blueberry Galette


This will make one 9- to 10-inche galette or 4 individual galettes

What you need:
Sweet Pie or Tart Dough
1 pound fresh apricots
1/2 pound fresh blueberries
2 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
1 tablespoon fresh squeezed lemon juice
2 teaspoons corn starch
1 egg, beaten
Sugar for sprinking

What you do:
1. Preheat overn to 400 degrees F
2. Roll the dough into a circle about 1/4 inch thick. (If making individual galettes, first cut the disk into 4 equal parts, then roll out to 1/4 inch thick.) Transfer the dough to a cookie sheet lined with parchment paper. Put the cookie sheet into the fridge while you prepare the filling.
3. Pit the apricots and quarter them.
4. Mix the apricots, blueberries, sugar, lemon zest, juice and corn starch.
5. Remove the sheet pan from the fridge and add the fruit onto the dough leaving a two-inch border around the edge (1-inch for individual galettes).
6. Fold the border of the dough around the edge of filling, pleating as ou fold, leaving the center open.
7. Brush the doubh with the egg wash and sprinkle with sugar.
8. Bake for 45 to 50 minutes (30-35 minutes for individual galettes) until the pastry is golden brown and the filling is bubbling.
9. Cool 5 to 10 minutes before serving or serve at room temperature.

—Recipe by Chef Katie Torres, Sur La Table


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