Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, dried fruit galette. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Dried Fruit Galette is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Dried Fruit Galette is something which I have loved my whole life. They’re nice and they look fantastic.
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 begin with this recipe, we have to prepare a few components. You can have dried fruit galette using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Dried Fruit Galette:
- Make ready 1 envelope active dry yeast
- Prepare 1/4 cup warm water
- Make ready 2 cup all-purpose flour
- Take 1/4 cup sugar
- Make ready 1 tsp salt
- Make ready 3/4 cup butter-cut into pieces
- Get 1 egg-lightly beaten
- Get 1 tsp vanilla extract
- Get 2 tsp turbinado sugar
- Make ready 1 friut filling
- Get 2/3 cup dried prunes
- Get 2/3 cup dried apricots
- Get 9 oz crushed pineapple in hravy syrup
- Make ready 1/2 cup sugar
- Make ready 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.
Steps 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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