We are starting week three of summer and while some of the behavior issues have improved, things haven’t gotten a whole lot easier. Madeline and I are used to Logan being gone all afternoon and Logan isn’t used to having “quiet time” while I work since I previously did all my work while he was at preschool.
It’s been pretty exhausting, but we’re working on it. Hopefully getting settled in a routine a little bit more everyday. If it were up to Logan, part of that routine would be baking every single day. Any hope I had of looking good in a bathing suit this summer, is gone. He has plans for cupcakes and brownies, cookies and coffee cakes, ice cream, and every possible dessert you could think of.
You can thank him for this recipe, because he saw it in the latest issue of Cooking Light and thought it looked cool. For days he nagged me to make it. At least this was a “light” dessert recipe and had lots of fruit in it.
And finally we bought our apricots so we could make it. It kept us busy for pretty much the whole afternoon, because as anyone knows trying to bake something takes twice as long when you’ve got a five year old involved. Not to mention trying to take photos on top of it. But it was definitely worth it.
Apricots are so much better once they are cooked and baked into something. They are so pretty fresh. Small and smooth with such a pretty shade of orange. That alone always tricks me. Then I’m home with a bag full of apricots that I don’t even really like.
In this galette, they are delicious! The flavors are enhanced by baking. The fruit is juicy and sweet with great texture. I love all the flavor components of the recipe and how well they match. The combination of almond (nuts and extract) and apricots is yummy. Add in some thyme and honey and yummy becomes awesome. We finished this in about a day and a half. I had a piece for breakfast the next day. And it definitely didn’t serve as many as the original recipe stated.
I hope you all have great summer plans. For us, summer is going to involve lots of baking and eating sweets. And that sounds totally ridiculous when we haven’t had a day under 95 degrees for the past week (we even had a few days over 100 already!), but at least we will have fun together and lots of new recipes to try.
adapted from Cooking Light
5.25 ounces whole wheat pastry flour
2.25 ounces oat flour
4 tablespoons ice water
1/2 teaspoon cider vinegar
1/4 teaspoon almond extract
1/2 cup turbinado sugar, divided
1/3 cup almond flour
1/4 teaspoon salt
1/3 cup chilled butter, cut into pieces
1 3/4 tablespoons cornstarch
2 pounds firm ripe apricots, pitted and cut into quarters
1/4 cup apricot jam
1/8 teaspoon almond extract
1 tablespoon honey
1 teaspoon fresh thyme leaves
Preheat oven to 400°.
Lightly spoon 1.375 ounces all-purpose flour into a dry measuring cup; level with a knife. Combine 1.1 ounces all-purpose flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.
Combine remaining all-purpose flour, oat flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle; freeze for 10 minutes.
Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place dough, plastic wrap side up, onto a baking sheet (I used a pizza stone) lined with parchment paper; remove remaining plastic wrap.
Combine cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange apricots spokelike on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots).
Combine jam, 1/8 teaspoon almond extract, and honey in a small microwave-safe bowl; microwave on HIGH 45 seconds. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar. Bake at 400° for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.
I served with a dollop of almond whipped cream (just added a little bit of almond extract when making the whipped cream - delicious!).
Note: if you can't find almond flour, just pulse some almonds in the food processor until finely ground.