I love fruity desserts so i'm really enjoying the last couple of picks! This week Michelle of Michelle in Colorado Springs chose Dorie's Summer Fruit Galette. As I don't have Dorie's book I have been relying on either finding the recipe online or waiting until it is posted by the host. Given the host is on the other side of the world that wasn't going to happen until Wednesday my time. And that wasn't gonna get us any dessert tonight!
So I have made something inspired by this week's recipe. It is a cross between a galette and a pizza but with my own twist and using ingredients I already had on hand.
I decided to use Dorie's Good for Almost Everything Pie Crust which I haven't made before. Even though the recipe uses some lard, I went with all butter as it's what I had and I thought it would be dangerous having a pack of lard in the fridge waiting to be used for something else!
Apricot and Raspberry Galette
1 quanity of Dorie's pie crust (I found it on South in Your Mouth)
1/2 cup apricot jam
100g ground almonds
1 x 400g tin apricot halves
2/3 cup raspberries (I used frozen)
Demerara sugar to decorate
Preheat oven to 200 degrees C.
Roll out the pastry into a large round and scrunch/fold in the edges to form a rough pie. Spread the base with apricot jam then sprinkle over the ground almonds. This will absorb some of the juice from the fruit and prevent the crust from getting soggy. Layer the apricots over the top, cut side up, and fill in the gaps with raspberries. Sprinkle with demerara sugar.
Bake for approx 45 minutes or until the fruit is bubbly and the crust is cooked and golden brown.
I also made my own custard to serve with it.
From The Original Cookbook by the Australian Women's Weekly, 1977, p220. This is my go-to recipe and it's never failed me yet!
2 tbs sugar
1/2 ts vanilla extract
2 cups milk (reduced fat works fine)
Beat eggs, sugar and vanilla together in the top of a double boiler. Warm milk in a separate pan then stir into egg mixture. Stir constantly over simmering water until custard thickens slightly and coats the back of a spoon. This could take 15 minutes or longer. Remove from heat IMMEDIATELY. (Sorry, don't mean to shout there but honestly it will start to curdle if you're not really quick).
Makes 2 cups (I normally do a double batch).
The taste test ...
This was absolutely delicious and after years of stomping and swearing, I have finally found a pastry that works for me! It was easy to throw together in the food processor and after a long rest in the fridge it rolled out to perfection. The texture was great too - crisp, buttery and flaky. It looked more like a fruit pizza when it came out of the oven but whatever you call it, it's a keeper!
Next week we have The Black and White Banana Loaf thanks to Ashlee of A Year in the Kitchen. Yum!
*I am not an official member of Tuesdays with Dorie - just playing along at home!