These gorgeous free-form tarts are packed with tangy apricot-plum and mixed cherries(rainier cherries and black cherries) wrapped in a buttery, flaky, chocolaty crust made with rage and whole wheat flour.
If I was going to a desert island with one dessert, this would probably be in my top three. This fruit galette never gets old. You can use any fruit combinations and it will always turn out delicious and hearty.
The dough is buttery, flaky and very forgiving. And it comes together in 10 seconds in a food processor.
🍽 S E R V I N G S
3 mini galettes
⏰ T I M E
prep time - 10 minutes
resting time - 1 hour
baking time - 25 minutes
total time - 1 hour 35 minutes
INGREDIENTS:
1 cup whole wheat flour
1/4 cup ragi flour
1 tbsp brown sugar
1/2 tsp salt
1 tsp cinnamon powder
1/2 cup cold unsalted butter, cut into tiny cubes
1/4 cup cocoa powder
4 tbsp cold milk of choice(I used oat milk) plus more for brushing
3 tbsp slivered almonds
1 tbsp powdered sugar
APRICOT PLUM FILLING
1/4 cup apricot, thinly sliced
1/4 cup plum, thinly sliced
1/2 tbsp corn starch
1 tbsp sugar
1/2 tsp lemon juice
CHERRY GALETTE FILLING
1/2 cup mixed cherries(rainier cherries+black cherries), pitted and cut into thin slices
1/2 tbsp cornstarch
1 tbsp sugar
1/2 tsp lemon juice
WORKING THE MAGIC:
In a food processor, pulse the flour, sugar, and salt to combine. Add the butter cubes, and pulse until the mixture looks like coarse meal. Sprinkle with 4 tbsp of cold milk, and pulse until the dough comes together. If the dough feels too dry, add more milk by the teaspoon, and pulse until the dough comes together.
Wrap the dough with a cling wrap and let it chill in refrigerator for an hour at least.
Meanwhile, prep your fruit fillings: Combine sliced apricot, plum, sugar, lemon juice and corn-starch in a mixing bowl. Gently fold to coat fruits.
Make mixed cherry filling in a separate mixing bowl by repeating the above process with cherries.
Preheat oven to 400F and line a baking sheet with parchment paper. Take out the dough from refrigerator and on a lightly floured surface roll dough into a 10" disk about 1/8" thick. Transfer to prepared baking sheet.
Arrange apricot and plum slices on top of dough, leaving a 1 1/2" border around the edge. Fold the edge nearest to you towards the center. Rotate sheet slightly and repeat, until all edges are folded towards fruit filling.
Repeat the same process for remaining dough disks with cherry filling.
Brush milk over crust and sprinkle with slivered almonds. Bake until crust is golden and fruit is tender, 20 to 25 minutes. Transfer to a cooling rack and let it cool completely before slicing.
Just before serving, sprinkle with powdered sugar & enjoy with your choice of ice cream.
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