Gluten-free apricot galette
yields: 6 -8 slices
Ingredients
Pie Dough
- 1 batch gluten-free pie dough, follow instructions up to step 9
Galette
- 10 ripe, but not mushy apricots, sliced into eighths
- 6 tablespoons granulated sugar
- ½ teaspoon dried lavender
- 2 tablespoons of milk
- 1 gluten-free galette dough, recipe below
Honey Lavender Caramel
- ¾ cups granulated sugar
- 1 teaspoon dried lavender
- 200 ml (⅚ cup) heavy whipping cream
- ½ teaspoon pure vanilla extract
- 3 tablespoons honey
- 1½ tablespoons unsalted butter, room temperature
- ½ teaspoon kosher salt
- ¼ teaspoon fleur de sel
INSTRUCTIONS
Pie Dough
- Prepare your pie dough following the instructions up to step 9. Preheat the oven to 400°F.
- Once your dough has chilled, lightly dust a sheet of parchment paper with sorghum flour. Remove the dough from the fridge and let it rest for 5 minutes. Carefully roll into a 12-14-inch round on the floured parchment paper, dusting with sorghum flour and flipping or rotating the dough to keep it from sticking, and repairing any cracks as you roll. Optional: cut any jagged edges off for a smoother look.
- Transfer the rolled-out disc of dough to a parchment-lined baking sheet. To do so, place a parchment-lined baking sheet over top the rolled out dough and lift to flip the dough onto the new sheet of parchment paper. Peel off the parchment paper used for rolling and discard it. Transferring to a clean parchment for baking prevents the crust from baking and sticking to any dough remnants left on the parchment paper used for rolling out.
Galette
- Pulse the sugar and dried lavender in a food processor until the lavender is finely ground.
- Arrange the sliced apricots on top of the rolled-out crust, leaving a 2-inch border around the outside.
- Sprinkle 4 tablespoons of the lavender sugar over the apricots.
- Gently fold the dough on the edges back over the apricots, pleating the edges as you go, leaving the center exposed. Use any dough you cut off to patch any holes.
- Brush the edges lightly with milk and sprinkle the remaining sugar over the crust. Make sure you don't have any sugar on the pan surrounding the galette or it'll end up burning up (a little burnt sugar is totally normal, you'll be able to break it off and it won't impact your final flavor).
- Bake until the apricots are bubbling, about 45 minutes. Turn the broiler on and bake for another 3 minutes, until the crust browns nicely (watch carefully so it doesn't burn!).
- Prepare the lavender caramel sauce.
- Right before serving, drizzle caramel sauce over the top. Slice and serve warm or room-temperature. With or without a giant scoop of vanilla ice cream:)
Honey Lavender Caramel
- Read all the directions before getting started. Stuff happens so fast so you want to make sure you’re prepared for what’s coming next. The times in this recipe are estimates and will depend on the side of pot you’re using, so use the temperatures as your guide. Also, make sure that you have an accurate candy thermometer – 5 degrees off will drastically change the texture of your caramels from soft and chewy to more like sugar daddies. Here's a helpful article on how to calibrate your candy thermometer.
- Begin by making lavender sugar. Pulse the sugar and lavender in a food processor until the lavender is finely ground.
- In a small saucepan, heat the heavy whipping cream and vanilla over medium heat until it just begins to simmer. Reduce the heat to low to keep it warm while you prepare the rest.
- Heat the sugar and honey in a separate small saucepan over medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and it starts to boil, about 4 minutes. (I recommend between a 1.5-quart and 2.5-quart saucepan; any larger and you’ll have a hard time using the candy thermometer as it won’t full submerge in the caramel).
- Stop stirring and clip a candy thermometer to the edge of the pot. Let the sugar boil without stirring at all, until it reaches 305°F, about 3-5 minutes. While it boils, grab a clean wooden spoon or rinse and dry the one you were stirring with before.
- Add the butter and kosher salt and fleur de sel, and slowly stir in the warm whipping cream. Be careful, as it will react and sizzle quite a bit when you start adding the cream. The temperature will also drop when you add the cream.
- When the sizzling calms down, return to medium low heat and cook, stirring constantly, for 3 minutes.
- Immediately transfer to a heat-proof bowl. If the caramel solidifies at all while you wait to serve, don't worry, you can just pop it in the microwave for 15-20 seconds and it'll soften up again.
Notes
Honey Lavender Caramel: This recipe makes more than you'll need, but you won't be able to completely submerge the thermometer if you reduce the recipe, so keep any leftovers in an air-tight container in the fridge to serve over ice cream. Just remove from the fridge and microwave for 15-20 seconds to soften up before drizzling.
