Comments on: Apricot Cherry Galette

By: The Faux Gourmet

The Faux Gourmet — Thu, 06 Aug 2009 16:34:31 +0000

Looks very tasty…and great job providing such specific directions! I directed my readers here since my own description of galettes is more rapturous than step-by-step.

By: recipegirl.com » Rustic, Fresh Strawberry Galette

recipegirl.com » Rustic, Fresh Strawberry Galette — Thu, 09 Jul 2009 10:01:48 +0000

[...] Pinch My Salt: Apple Galette 80 Breakfasts: Plum & Nectarine Galette Cafe Fernando: Apricot- Cherry Galette Daily Unadventures in Cooking: Apple- Rhubarb Galette Under the High Chair: Summer Peach [...]

By: Nonika Mascarenhas

Nonika Mascarenhas — Sun, 07 Sep 2008 04:16:46 +0000

I made the tart with peaches and raspberries and just added a little extra cornstarch because the peaches were really juicy. The crust was really good and the tip about the cornstarch and sugar in the bottom worked really well. But I cheated and ate it hot because the crust was so crispy. I just ate it with home made whipped cream.

By: Cenk

Cenk — Mon, 11 Aug 2008 22:13:57 +0000

Thanks Tamami! I always chill the scoop. That way the ice cream never melts and stays in shape while I take a couple of shots.. Freezing the ball of ice cream right after you scoop it helps as well.

By: Tamami

Tamami — Mon, 11 Aug 2008 20:55:08 +0000

Great looking galette! and what a perfect ball of ice-cream you’ve scooped up! What’s the secret? I never ever get such a round & perfect ball like you did…!

By: Cenk

Cenk — Mon, 11 Aug 2008 20:32:50 +0000

terra – Thanks for the note! Great post, by the way..

Alexa, Sylvia, Hillary, Helen, Jescel, Ellie, tribe.net – Thanks all for your kind notes!

Kate – Unfortunately, I have trouble finding good quality store-bought puff pastry here in Istanbul so either I have to prepare it myself or go ahead with a tart base.. But I hear you!

Joanna – Glad you liked it. How nice of your daughter to comfort you with this summer galette.

Jennifer – I dump it all in. You’re right – it would be a crime to not use that sweet juice. Instead of discarding the juice, I adjust the amount of cornstarch. From the combinations I’ve tried so far, apricots&cherries or apples&plums didn’t need much but I added an extra tbsp of cornstarch for the peaches&plums combo. Hope this helps.

By: Jennifer

Jennifer — Mon, 11 Aug 2008 17:03:30 +0000

Hi there Cenk….I made the galette for a birthday party and it was a great big hit! The corn starch really did the trick and kept the crust from getting too wet on the bottom. One question…after mixing up all the fruit with the cornstarch and sugar there was quite a bit of juice in the bowl with the fruit. How much of that juice to you then transfer to the tart when transfering the fruit? I did not want to make the crust soggy and yet did not want to miss out on the sweetness and flavor in the juice. Thanks so much for your great site!

By: Joanna Ryan

Joanna Ryan — Sat, 09 Aug 2008 14:58:53 +0000

My daughter made this to comfort me, and it certainly did the trick. It was beautiful to look at, utterly tasty, and had one of the best crusts I have ever eaten.

By: Kate

Kate — Fri, 08 Aug 2008 15:58:58 +0000

i adore galettes. But sometimes i like to use puff pastry, a bit more lavish ( specially the calories) but its totally worth it Apricots n cherries is a wonderful combination.

By: Jescel

Jescel — Thu, 07 Aug 2008 15:54:34 +0000

Hi.. stumbled upon your blog through Gretchen’s Pantry and I’m glad I did. you have a beautiful blog.. and your galette… looks and sounds wonderful!