Apricot and Blackberry Galette (Easy Rustic Fruit Tart Recipe)

Do you like apricots? And do you like blackberries? Then there’s a pretty good chance you’re going to love this apricot–blackberry galette.

Especially if you’re into seasonal fruit, because for a brief moment in July, both apricots and blackberries are in season at the same time — at least if you’re going for fresh fruit.

That said, this galette works just as well with frozen blackberries and canned apricots.

A quick note on fresh vs frozen vs canned fruit

Deep-frozen fruit is generally just as nutritious as fresh fruit, and sometimes even more so, since it is frozen shortly after harvest. Canned fruit can still be a perfectly fine option, but it often contains added sugar and may lose some vitamin C during heat processing. In baking, however, the differences become much less important, since heat neutralizes many of those nutritional gaps.

Note: this summary is based on general nutritional information and was assisted by ChatGPT.

Ingredients What you’ll need

For the dough •  160 g (about 1 1/4 cups + 1 tbsp) all-purpose flour •  1/2 tsp salt •  1/2 tsp sugar •  120 g (1/2 cup) unsalted butter, cold and cubed •  30–60 ml (2–4 tbsp) ice-cold water

For the filling •  3/4 kg apricots, pitted and cut into quarters (or eighths if large) •  1 (6 oz / 170 g) container blackberries •  100 g sugar •  1 tsp cornstarch •  1 tsp fresh lemon juice •  1 egg, beaten (for brushing)

Step by Step Making the dough

1	Add the flour, salt, and sugar to a stand mixer fitted with the paddle attachment and mix briefly to combine. Add the butter and mix for about 10 seconds, until the mixture resembles coarse crumbs.
2	With the mixer running, slowly add the ice-cold water in a steady stream. Stop as soon as the dough comes together into a ball — do not overmix. The entire process should take no more than 30 seconds.
3	Transfer the dough to plastic wrap, flatten it into a disc, and refrigerate for about 1 hour.

Step by Step Assembling the galette

1	Preheat the oven to 200°C (400°F).
2	In a bowl, gently toss the apricots with sugar, lemon juice, salt, and cornstarch until evenly coated.
3	Lightly flour your work surface and roll out the dough into a rough 30 cm (12-inch) circle, about 3–4 mm (1/8 inch) thick. Transfer it to a parchment-lined baking sheet.
4	Spoon the fruit into the center, leaving about 5 cm (2 inches) of border. Fold the edges over the fruit, pleating as you go, leaving the center open.
5	Brush the crust with beaten egg and sprinkle lightly with sugar if you like a bit of extra crunch.

Baking

Bake for 1 hour and 10 minutes, or until the crust is deep golden brown and the fruit is bubbling.

Let it cool for at least 10 minutes before serving. It’s also excellent slightly warm.

Serve with whipped cream, vanilla ice cream, or both.

This apricot and blackberry galette is one of those desserts that feels a little bit special, it is rustic, unfussy, and best eaten in generous slices — preferably still slightly warm.

Have you ever baked a galette before, and would you make this one with fresh fruit—or go for frozen or canned when it’s out of season? Are you team whipped cream or team vanilla ice cream when it comes to serving fruit desserts?

If you make this recipe, I’d love to hear how it turned out — or see your version. Feel free to share it or send it to someone who needs a little summer-in-a-pan moment in their life.

Source note

Original inspiration: Martha Stewart
Photos: © Le living and co, Creative Commons