“Red Velvet Apricot Almond Ginger Galettes”

I dislike wasting food so what did I do with leftover red apricots after making homemade jam. I created Red Velvet Apricot Almond Ginger Galettes. Fortunately, I had store-bought pie crust left from another food project. How lucky was I since these sweet treats were a spur of the moment dessert. I refused to let this tasty ripe go to waste and you may have fruit that needs to be used soon, too. Any fruit will work in this recipe. Just take your pick and have at it.

Red Velvet Apricot Almond Ginger Galettes

As I mentioned in my Red Velvet Apricot Jam post, these little stone fruits have a short season. If you’re lucky enough to find them at a market near you, great. Buy them and enjoy.

To make filling for galettes is easy. Bring pie crust to room temperature. Mix apricots, almonds, and other ingredients except the egg until combined. Unroll pie crust and divide filling between the two crusts. Fold edges of crust up and around fruit. Beat egg with water and brush on exposed crust. Sprinkle crust with sugar and bake. Allow galettes to cool and serve at room temperature with ice cream or whipped cream if desired.

Red Velvet Apricot Almond Ginger Galettes

Each bite is sweet ripe fruit and crunchy almonds with warm ginger with a crispy sugary crust. The sugar on the outside makes a crust all its own. Galettes are a great dessert when having company or a simple sweet treat just because. I don’t need an excuse for a little something sweet. I bet you don’t either.

You can make your own pie crust using your favorite recipe but when short on time or in a hurry, store-bought works just fine. Make these end of Summer desserts or use popular Fall fruit like plums and pears. So, what is your favorite Fall fruit? Leave me a comment below the recipe or #chowdownlowdown your creations.

Red Velvet Apricot Almond Ginger Galettes

Red Velvet Apricot Almond Ginger Galettes

Red Velvet Apricot Almond Ginger Galettes

2 cups unpeeled diced red velvet apricots

3 T. cornstarch

1/4 t. kosher salt

2 1/2 t. ground ginger

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1/3 cup sliced almonds

1 package (2 rolls) store-bought pie crust, room temperature

1 egg plus 1 t. water, beaten

Granulated or Demerara sugar, for sprinkling

In a small bowl combine cornstarch, salt, ginger, sugars, and almonds. Stir in diced apricots and mix until combined.

Heat oven to 425 degrees. Cover two small baking sheets with parchment paper. Lay one pie crust on each sheet.

Use a pastry brush to apply a thin coat of egg wash on crust. Divide apricot filling between each crust including juices. Fold edges around filling as desired.

Brush folded edges of galettes with egg wash and sprinkle with sugar.

Bake galettes on prepared pans for 20 to 25 minutes until golden brown.

Let rest for 10 minutes and serve warm or at room temperature with vanilla ice cream or whipped cream if desired.