Pear Apricot and Cherry Galette

Pear Apricot and Cherry GaletteWith the rush rush and hurry up pace that is my life most days, I find myself especially appreciative when I awake to find an empty calendar block staring back at me from my computer.  Today was one such day.  I stayed in jammies, and did what I do most days when I find I have no errands to run, chores to perform, or appointments to keep.  I baked.

With a well stocked pantry and a bowl of perfectly ripe pears, I revisited  a recipe I dog-earred earlier this month while doing research for Pi Day.  I chose this savory tart to post for Pi Day but I knew I would return to this galette recipe at another time.  There was no resisting a flaky, buttery crust cradling  juicy pears and sweet-tart apricots.
Pear Apricot and Cherry Galette RecipeThis galette was harvested from the book Pie*ography, which is a treasury of 42 varying recipes, inspired by 39 different women, each sharing their ‘pie story’ and a favorite recipe. One such story is shared by Rebecca Pelfrey.  Just as Rebecca’s oldest daughter was entering kindergarten, she decided to trade in her career as an art director for life on a farm.  As a farmer raising lambs, hogs, chickens, turkeys and more,  she began to cook and bake more from scratch.  Rebecca wanted to perfect her pie baking skills, believing that “a good farm woman should not be intimidated by mere pie”.   This  galette is her riff on a recipe she found in Julia and Jacques Cooking at Home.  I have left my own imprint by further adapting it to suit my tastes and ingredients on hand.
Pear Apricot and Cherry Galette Recipe 

 

 




6 thoughts on “Pear Apricot and Cherry Galette

  1. I have a deep love of all things pie and all their relations. Many pies, crostatas and galettes later I have also found that a butter and shortening crust is the best! The pairing of juicy ripe pears and sweet-tart dried apricots is magnificent! A very tasty post Mary!

    • Deb, this was one dessert I had to get out of the house. The neighbors had dessert on me the day I baked it. This crust is excellent (not to boast, it isn’t original to me) and I will be using it over and over again.

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