It’s a tart, it’s a cookie…it’s a tarookie???

So to me a galette is a free form open-faced tart stuffed with fruit. But come to find out it can be a great many things. According to Dorie, galettes are most likely referring to a cookie, often a fat, flaky Brenton butter cookie…and I am not one to argue with Dorie. The original recipe is for an Orange Galette, the orange coming from the zest and Grand Marnier that they put into the apricot jam. Since I had no Grand Marnier, I went with apricot brandy. This galette has a bit of an identity crisis…it is half sugar cookie half tart…a tarookie, if you will(doubt that name will be catching on anytime soon). The dough is sweeter than traditional pate brisee and so in that aspect it is more like a sugar cookie. But I just can’t help thinking it is more like a tart since you have the fruit and meringue topping. I must say they are quite yummy and very versatile, as these could really be made with any jam you so desired. Once again, the only downfall, is that the book doesn’t have pictures so this is MY interpretation of what it should look like :)

Apricot Galettes

The Cookie Base

1 1/4 sticks unsalted butter, at room temperature
1/2 cup powder sugar
1/4 cup ground almonds
pinch of salt
1 large egg
1 3/4 cups all-purpose flour

The Jam and Meringue
1/3 cup apricot jam(I use apricot-pineapple that my mom made)
2 tsp apricot brandy
2 large egg whites, preferably at room temperature
3 TBSP sugar
1/3 cup ground almonds
1/3 powder sugar

powder sugar for dusting
1. To make the cookie base: Working in a food processor or a mixer with a fitted paddle, beat the butter, powder sugar, ground nuts, and salt together until the mixture is creamy but not airy. Mix in the egg and then the flour, mixing only until the flour is incorporated-no more. Turn out the dough, gather it into a ball, flatten it into a disk, and wrap it well in plastic. Chill for at least 30 minutes(and up to 2 days).
2. Line two baking sheets with parchment paper and keep them close at hand. Working on a lightly floured surface, roll the dough out to a thickness of about 1/4 inch. Using a large cookie cutter or the rim of a 4-inch mini-tart pan, cut out as many rounds as you can. Lift the rounds onto the baking sheets, prick them all over with the tines of a fork, and slip the sheets into the refrigerator to chill for about 20 minutes while you preheat the oven.
3. Position the racks to divide the oven into thirds and preheat the oven to 350F.
4. Bake the Cookies for7-10 minutes, rotating the baking sheets top to bottom and front to back at the halfway point. The cookies will be pale and just firm. Transfer the sheets to cooling racks and let the cookies cool while you make the toppings.
5. To make the jam and meringue: Put the apricot jam in a bowl and whisk in apricot brandy…if you don’t have it, don’t worry. Set aside.
6. In a clean, dry mixer bowl, using the whisk attachment, beat the egg whites until they hold medium peaks. Still beating, add the sugar and continue to beat until the whites are firm but still glossy. Sift together the ground nuts and powder sugar, and, using a rubber spatula, gently fold this into the beaten whites.


7. To assemble the galettes: Using a butter knife, spread a thin layer of jam over the cookies, leaving about 1/2 bare around the edges. Using a spoon or pastry bag fitted with a star tip, cover the jam with meringue. Be generous with the meringue. Dust the cookies with powder sugar.
8. Bake for about 12 minutes, or until the cookies are firm and the meringue is set. Carefully lift the cookies on to a cooling rack using a wide metal spatula and cool to room temperature.
The cookies are best served the day they are made.

Source: Apadpted from Paris Sweets by Dorie Greenspan 2002

 

 

Comments

  1. How very pretty Peabody! No I’ve found I can’t disagree with Dorie either.

  2. Hmmm, it also could be a Cookart?

    Either way, it is so delicious looking. Who eats all of your delicious baked goods?? I envy your husband or co-workers or whoever gets any leftovers. :)

  3. Tarookie made me giggle.

    Tarkie?

    Either way, it’s VERY adorable.

  4. Quite adorable and they are making me hungry. I would like a tarookie please! =)

    xoxo

  5. I disagree with you, I think tarookie will be the buzzword of 2007.

  6. That is so cute! Look at the little bit of apricot peeping out! Hello my friend! Come and meet my mouth and stomach!!!

  7. these look and sound so delicious! they are so pretty, like tiny lemon meringue pies!

  8. your photos are absolutely gorgeous. I want to eat everything!

  9. I think your interpretation is very beautiful, Peabody! The tarookies (why not? I like the name) look great!

  10. I think your interpretation of what it should like like is absolutely lovely! That cookie looks so soft and tender. Makes my mouth water!

  11. very decorative.

  12. There are always so many good sweets in your house! This looks delicious. Btw, galette can be many different things ;-) To make it easier ;-)

  13. I’d go with CooTarty!

  14. Very interesting…and very yummy looking.

  15. Just lovely as always! Sigh, damn this diet…

  16. dorie greenspan says:

    Your “tarookie” (what an adorable word) looks even better than the original did. Both the cookie base and the meringue look so tender and delicious. I hope you and whoever was lucky enough to share the tarookies with you enjoyed them.

  17. These look delicious. Great photography too. Would brushing the tops of the cookie bases with a little egg white before baking add anything? Maybe a shiny browned top and a little crunch? Or would that defeat the overall lightness of these wonderful looking treats?

  18. The jam your mom made sounds really great, I love pineapple jam and with apricot it sounds even better. Once again you have me salivating on my keyboard.

  19. I chuckle after seeing the title! Much more creative than Rachel Ray in making up name, hehee.

  20. I guess there’s nothing wrong with a sugar cookie! I recently decided that i love making tarts. I’ve never made a tart that didn’t look and taste great which is kind of amazing since I’ve never made a PIE that DID look and taste great!

  21. I don’t dare make it… it looks like one of those divine desserts that my fork would visit and revisit with no conscience, just excuses.

    “Oh, it could count as a breakfast, it has jam.”

    “Well I don’t eat dessert that often.”

    “Really it is a tribute to Peabody.”

    “I should try another so I can really give an educated vote as to whether it is a cookie or a tart.”

    You get the idea:)—nicely done.

  22. Your meringue looks perfect! My mom just made a lemon ice box pie and was so excited because her meringue turned out perfectly. She’s always afraid to do things with them because she thinks she can’t make them. This is such a fun cookies…oh, wait, tart…oh, no, tarookie!

  23. Lovely! Oh, I wish I could make something like this…I’m not very good with meringue…I can just imagine all the yummy combination of jam toppings! YUM! :)

    I also love your yogurt cake entry below…I am finishing off a 2 kilo pail of the stuff so I’m earmarking this! Thanks!

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