This apricot blackberry galette is basically a fancy name for a very unfancy dessert! The galette is a freeform rustic-style pie or tart made from a dough called pate brisee. Pate brisee is very similar to a pie dough although the end result is a bit more crispy rather than flakey. This dessert is a fantastic and easy way to use up delicious summer fruits.
I used apricots and blackberries in mine but any stone fruit and berry will work. The pate brisee dough is given a bit of texture with the addition of cornmeal. Because the basic pate brisee recipe is similar to my favorite pie dough recipe I incorporated some of the ingredients and techniques into the pate brisee: I substituted 1/4 cup cold vanilla vodka and 1/4 cup ice water for the 1/2 cup of ice water called for in the recipe. The vodka performs like water however it doesn't allow for extra glutten formation with the flour like water does, which can make a crust tough.
I also used 1 Tablespoon of sugar instead of the 1 teaspoon of sugar called for in the recipe. I like the extra sweetness and touch of crispness that the extra sugar provides. I should have rolled my dough out into a larger circle but I was afraid it was going to fall apart! Next time I will definitely roll the dough out to a full 14 inch round to better cover the edges of the fruit. Here is how you can make your own.