Delicious sweet galette with apricots, plums, and nectarines – the perfect treat in summer!
For the crust:
1 1/2 cups (200g) all-purpose flour
3 tbsp. cane sugar
1/4 tsp. salt
1/2 cup (120g) cold butter
3-4 tbsp. ice water
For the topping:
1 tbsp. lime juice
1/3 cup (65g) coconut blossom sugar
2 tbsp. all-purpose flour
1/4 tsp. ground cardamom
pinch of salt
2 tbsp. milk
coconut blossom sugar for sprinkling
1-2 tbsp. honey, for drizzling
1. Mix the flour with sugar, and salt in a large bowl. Add the cold butter in small pieces and cut with a knife or pastry blender into pea-size pieces. Add some of the ice water and knead quickly with your hands until the dough starts coming together – add some more water if needed. The dough should not be sticky. Wrap in plastic wrap and place in the fridge for about 45-60 minutes.
2. While the dough is cooling wash the fruits, half and pit them. Cut into thin slices, add to a bowl and mix the lime juice. Mix the sugar with flour, cardamom, and salt in a separate bowl, add to the bowl with the fruits and mix everything until the slices are coated completely. Set aside.
3. Preheat the oven to 400°F (200°C). Line a baking sheet with baking parchment and set aside. Roll out the dough on a floured surface to a round of about 14 inches (35cm) and transfer to the prepared baking sheet. Place the fruits in the center of the dough round. You can just toss them there or place them neatly in a circle pattern – make sure you have an edge of about 2 inches (5cm) free from fruits. Pull the edges towards the center and over the fruit to form a crust that keeps everything together. Brush the crust with the milk and sprinkle with some coconut blossom sugar. Bake for 35-40 minutes. The crust should have a nice golden color – cover with aluminum foil if it gets too dark. Take out of the oven and let cool down. The galette is best when still a bit warm. Drizzle with some honey and serve with ice cream or whipped cream.