Apricot-Blueberry Galette for Tuesdays with Dorie

I was bad. I strayed a bit from the Apricot-Raspberry Tart we were supposed to make this week out of Baking Chez Moi. I couldn't help it. The Blueberry-Pecan Galette on the cover of this month's Bon Appétit was so enticing, with its rustic, free form shape and golden brown, sugar sprinkled crust. I strayed even more by using Thomas Keller's pâte sucrée from Bouchon Bakery, which he uses for a stunning plum tart with almond cream.

The pâte sucrée is made with all-purpose and almond flours, powdered sugar, vanilla bean, butter, and 56 grams of eggs. His recipes are so precise, but one large egg was right on the money. This dough is wonderfully silky and easy to work with, and there was no pre-baking required.

Of course, I had to play around with an old copper pan, and the fresh apricots and blueberries. I could only find a few basil leaves to add some greenery, but they did not go into my galette.

Apricots and Blueberries

Apricot-Blueberry Galette

I apologize, Dorie. Sometimes I feel the need to wander, experiment, and give a little love to some of my cooking magazines and other cookbooks hanging around. However, I did take a peek at several of the Apricot-Raspberry Tarts posted this morning, here, and must say they are gorgeous! Maybe I'll get back on track for the next recipe...

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Tuesdays with Dorie is an online cooking group where anyone can bake along. The group bakes from two books – Baking with Julia and Baking Chez Moi. I occasionally bake along with the Baking Chez Moi group. The group bakes two recipes per month (voted on by the members in advance) and posts on the second and fourth Tuesdays of the month. We are asked to refrain from including the actual recipe in our posts, to promote the publishing industry and encourage others to buy the cookbooks.