Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, dried fruit galette. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Dried Fruit Galette is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Dried Fruit Galette is something that I’ve loved my whole life.
This healthy fresh and dried fruit galette combines apples and blueberries with dried apricots and dates, all baked into a guilt-free dough that is made with whole wheat and spelt flours. You can substitute other dried fruit and other berries in the filling. Dried Fruit Galette Delicious for desert or great for breakfast!
To get started with this particular recipe, we must prepare a few components. You can cook dried fruit galette using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Dried Fruit Galette:
- Prepare 1 envelope active dry yeast
- Prepare 1/4 cup warm water
- Prepare 2 cup all-purpose flour
- Get 1/4 cup sugar
- Take 1 tsp salt
- Get 3/4 cup butter-cut into pieces
- Get 1 egg-lightly beaten
- Take 1 tsp vanilla extract
- Prepare 2 tsp turbinado sugar
- Take 1 friut filling
- Get 2/3 cup dried prunes
- Prepare 2/3 cup dried apricots
- Get 9 oz crushed pineapple in hravy syrup
- Get 1/2 cup sugar
- Take 1 1/2 tbsp quick cooking tapioca
Galettes are simply rustic, free form pies or tarts, every bit as delicious as a fruit pie but without all the fuss. This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less.
Instructions to make Dried Fruit Galette:
- Fruit filling - cook prunes and apricots in boiling water for 10 minutes; drain and chop fruit. Combine fruit, pineapple, sugar, and tapioca; stir well.
- combine: yeast and warm water in a 1 cup measuring cup, let stand 5 minutes.
- combine: flour, sugar, and salt in large bowl. City in butter with pastery blender until crumbly. Combine yeast mixture, egg, and vanilla; stir into flour mixture. Shape doubt into flat disc; cover and chill.
- Roll dough into 14 inch circle. Spread fruit filling over dough to within 3 inch of edges. Fold edges of dough over fruit, leaving center uncovered. Sprinkle dough with sugar. Bake at 400 for 25 minutes or until golden. Serve warm. Yeilds 6 servings.
Add dried fruit stewed in cinnamon, five-spice powder and orange juice with sliced pear and apple, and you have the filling for an autumn fruit galette. Stone fruits are the best choice for. Some say frozen fruit isn't ideal for fruit pies, while others say it works great. All said more flour or cornstarch was necessary for frozen fruit, but less for a galette than a traditional pie with two crusts. I couldn't find the absolute perfect recipe for what I wanted.
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