A new recipe for apricot galette features a rich, flaky shortcrust pastry, designed for ease of preparation. This choice is based on a preference for a simpler method over those requiring folding and layering.
The pastry formula is adapted from a recipe in 2017's Sweet, incorporating some wholemeal flour. It is advised to keep ingredients cold, particularly in warm weather, and to chill the galette shell before filling and cooking due to its free-form nature.
Apricots are selected as the fruit for the recipe, partly because of their cultivation in south-east England during this season. The recipe notes that apricots are a fruit almost always enhanced by cooking. Various methods for managing fruit juices are discussed, including using tapioca starch, cornflour, or ground almonds, and macerating fruit with sugar and lemon juice.