Mixed Red Fruit Apricot And Hazelnut Galette Recipes

Steps:

• Pate Brisee:Pulse flour, salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pressed between fingertips. Add additional water if needed; do not overprocess. Transfer mixture to a piece of plastic wrap. Divide in two; knead once or twice. Form into two rectangular disks and wrap each in plastic. Refrigerate at least 1 hour and up to overnight.
• Frangipane:Preheat oven to 375 degrees. Toast hazelnuts on a baking sheet, stirring once, until deep golden brown, about 12 minutes. Let cool completely, about 15 minutes; then grind in a food processor until fine. Add sugar, butter, flour, egg yolk, liqueur, and salt; process to combine. Frangipane can be made in advance and stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.
• Fruit:On lightly floured parchment, roll 1 disk pate brisee into a 12-by-10-inch rectangle, about 1/8 inch thick (reserve remaining disk for another use). Transfer on parchment to a rimmed baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border. Stir together apricots, strawberries, sugar, flour, lemon juice, and salt. Arrange fruit mixture in a single layer over frangipane. Fold dough over fruit, leaving center uncovered. Brush crust with egg white, brushing under folds to help seal.
• Bake until golden brown and bubbling in center, 50 minutes to 1 hour. Slide galette off of pan onto a wire rack. Serve slightly warm or room temperature. The galette is best eaten the day it's made, but can be stored, lightly tented with foil, for up to one day at room temperature.

Steps:

• First, make the pastry. Blitz the hazelnuts and sugar in a food processor until finely chopped. Add the spelt and plain flours, butter and a good pinch of salt, and blitz again until all of the butter has been incorporated and the mixture is sandy. With the motor running, drizzle in 1-2 tbsp cold water until the dough starts to form in clumps. Squeeze a little between your fingers - if it feels like it will come together, tip the mixture onto your work surface and knead briefly into a ball. Shape into a disc, wrap and chill for 30 mins or overnight.
• If the pastry has been chilled for longer than 30 mins, let it come to room temperature for 20 mins before rolling. Mix the brown sugar, lemon zest, cornflour and maple syrup together in a large bowl. Add the apples and toss well. Set aside while you roll out the pastry.
• Heat the oven to 180C/160C fan/gas 4. Dust a sheet of baking parchment large enough to line a large baking tray with flour, then roll the pastry out to a roughly 30cm circle on top of the parchment. The pastry will crack and crumble a little as you roll it, but just keep pushing the edges back together - don't worry if it looks rustic. Slide the pastry on its parchment onto the baking tray. Pile the apple slices into the centre of the pastry circle using your hands, letting any excess syrup drip back into the bowl as you do (save the syrup for later). Be sure to leave a clear 2cm border around the edge. Use the baking parchment to help you lift the edges of the pastry over the apples, leaving the most of the apples exposed. Pinch together any cracks around the edge to make a rustic pastry border.
• Brush the pastry edge with some beaten egg, sprinkle with a little extra brown sugar and scatter over the hazelnuts. Bake for 50-55 mins until golden brown. Meanwhile, pour any leftover syrup from the apples into a small saucepan and bubble for a few minutes until syrupy. When the galette is cooked and still hot, brush the syrup over the top. Leave to cool for at least 30 mins, then serve warm with cold cream. Will keep in the fridge for up to two days, or freeze in well-wrapped slices for up to two months.

Steps:

• Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
• Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
• Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
• Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
• Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.