APRICOT AND STRAWBERRY ALMOND GALETTE

A burst of bright colors and fresh flavors, enfolded in a light and crispy crust made with a combination of whole wheat and regular flour. Summer dessert at its best.

Whole wheat pastry:
1 1/2 cup all-purpose flour (I used type 00)
3/4 cup whole wheat flour (I used white whole wheat)
1 tsp salt
1/2 cup cold butter, cubed
1 large egg, cold
1/4 to 1/2 cup ice-cold water
1 Tbsp white vinegar (I used apple cider vinegar)
Filling:
5 ripe organic apricots, pitted and sliced (skin on or off, your choice)
1 cup organic strawberries, washed and halved
1/4 cup granulated sugar (I used vanilla sugar)
1/4 cup + 1 Tbsp organic cane sugar
1 tsp pure vanilla extract
1/4 cup almond meal (or ground almonds)
2 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground cardamom
pinch salt
3 Tbsp unsalted butter, softened

View the full recipe at sugarlovespices →