I made these galettes a few weeks ago for just such an occasion and yes, I know, this recipe is cheating a little bit because I used the same rye pastry (I made a big batch and stored some in the freezer, which I highly recommend!) I used for these strawberry guys, but this time I filled the tarts with a combination of blueberries, blackberries, and rosy cheeked apricots dusted with just a bit of saffron. They were the perfect end to a summertime meal and the pastry was sturdy enough that we didn't even have to use plates to eat them, bonus.
adapted from Good to the Grain by Kim Boyce
yield 2 medium tarts
I added a few saffron threads to these tarts which was a lovely and unexpected touch, but if you don't have access to saffron, the tarts are wonderful without it.
1 recipe rye dough, recipe below
1 1/2 pounds apricots
1 cup blueberries
1 cup blackberries
1/2 cup apricot jam
2-4 tablespoons sugar, depending on the sweetness of the fruit
1/2 teaspoon saffron threads (optional)
seeds from 1 vanilla bean
zest from one lemon
4 tablespoons coarse sugar for sprinkling
1. Divide the dough into two pieces. Work with one piece at a time. On a floured surface, roll the dough into a roughly 15'' circle, 1/8'' thick. Transfer the rounds to two large, lined sheet pans. Store in the fridge while you prepare the filling.
2. Gently tear the apricots in half and discard the pits.
3. In a large bowl, rub the vanilla bean seeds, saffron threads and lemon zest into the sugar. The sugar should turn slightly yellow and smell wonderful at this point.
4. Add the fruit into the sugar mixture and toss gently to combine. Prepare an egg wash by beating an egg in a bowl with a tablespoon of water.
5. Remove the pastry from the fridge and spread each one with about 4 tablespoons of jam, then divide the fruit evenly between the disks, leaving a 1 1/2'' border around the edges. Fold the edges of the pastry over the filling and gently brush the egg wash between the folds to seal. Chill the formed tarts until they are firm, 30-40min.
6. While the tarts are chilling, preheat your oven to 375º. When the tarts are nice and cold, remove them from the fridge, gently brush the pastry with egg wash and sprinkle with coarse sugar.
7. Bake until the fruit juices bubble and ooze and the pastry is a deep golden brown, about 30-40 minutes. Let cool completely before serving.
Rye Rough Puff Pastry
adapted from Good to the Grain by Kim Boyce
yield, pastry for 1 large, 2 medium or 4-6 small tarts
I won't lie, the rye pastry takes a bit of work to put together but man is it good. It's my new favorite base for fruit desserts that I plan on using all summer long. Kim Boyce recommends "turing the dough"twice for this recipe, but I wanted a few more flakey layers so I gave it an extra turn. If you are going to use this dough to make a traditional pie, I suggest just doing the two turns. Once you get the hang of making the dough, I suggest making a double or triple batch so you can have it at the ready for all of your summer pies, tarts, and galettes like these guys.
4.25 ounces rye flour
4.25 ounces all purpose flour
1/8 ounce salt
1/2 ounce sugar
6 ounces cold butter cut into chunks
4 ounces ice water (may need a little less or more than this)
1t apple cider vinegar
1. In a large bowl, mix the flours, salt and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces the size of peas to lima beans.
2. Combine the water and apple cider vinegar in a measuring cup. Make a well in the flour/butter mixture and slowly stream the water into the dough while mixing gently. Mix until the water is evenly distributed and the dough holds together when you squeeze it. It will look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add a bit more water.
3. Dump the dough out onto a piece of plastic wrap, gather the wrap tightly around the dough and refrigerate it for at least an hour or overnight.
4. After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8'' x 11'' rectangle. The dough will be a bit rough and crumbly and that's okay! With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 3 more times then wrap the dough in plastic and chill for at least 2 hours and up to 2 days before using.
If the rolling/turning sounds confusing, here is a great photo tutorial for making rough puff pastry on Food52. Their method utilizes 6 "turns" of the dough, which isn't necessary for this recipe but it will give you a great idea of what the rolling process looks like.