Greek Style Apricot Summer Tart: Galatopita Custard Pie

Ingredients

• 2 cups Whole Milk (preferably 2% or whole for richness)
• 0.5 cup Granulated Sugar (divided, half in milk, half in dry mix)
• 0.25 cup Semolina Flour (fine ground, Mediterranean specialty flour)
• 2 teaspoons Cornstarch (heaping teaspoons for lighter custard)
• 1 large Egg (whole egg, room temperature)
• 1 large Egg Yolk (separated from the white, room temperature)
• 1 pinch Salt
• 1 teaspoon Vanilla Extract (pure vanilla)
• 0.25 teaspoon Almond Extract
• 8 sheets Phyllo Pastry Sheets (thawed, kept refrigerated overnight then at room temp for 1 hour)
• 4 tablespoons Unsalted Butter (melted for brushing)
• 1 tablespoon Granulated Sugar (for phyllo layers) (sprinkled between each phyllo sheet)
• 6 Fresh Apricots (halved, pitted, sliced into 3‑4 pieces per half)
• 2 tablespoons Apricot Preserves (warmed for glaze)
• 1 tablespoon Powdered Sugar (for dusting after baking)
• 2 tablespoons Sliced Almonds (optional, for topping)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the semolina flour, 0.25 cup granulated sugar, heaping 2 teaspoons cornstarch, a pinch of salt, the whole egg and the extra yolk until smooth.

   Time: PT5M

2. Heat Milk and Dissolve Sugar

   Place 2 cups whole milk in a saucepan over medium heat. Add the remaining 0.25 cup sugar and stir until dissolved. Heat until just steaming, not boiling.

   Time: PT5M

3. Temper Egg Mixture

   Gradually pour about ¼ cup of the hot milk into the egg‑semolina mixture while whisking constantly to raise the temperature without cooking the eggs.

   Time: PT2M

4. Cook Custard

   Return the tempered mixture to the saucepan. Cook over medium‑low heat, whisking constantly, until the custard thickens and begins to boil, about 8 minutes.

   Time: PT8M

5. Flavor Custard

   Remove the saucepan from heat and whisk in 1 teaspoon vanilla extract and ¼ teaspoon almond extract.

   Time: PT1M

6. Prepare Phyllo Layers

   Lay a sheet of parchment paper on a baking sheet. Stack 8 sheets of thawed phyllo, brushing each sheet with melted butter and sprinkling a very light amount of sugar between layers, except the top sheet.

   Time: PT10M

7. Slice Apricots

   Halve the apricots, remove pits, and slice each half into 3‑4 thin pieces. Set aside.

   Time: PT5M

8. Assemble Galette

   Brush the outer edge of the phyllo stack with melted butter. Pour the warm custard onto the center, leaving a border. Arrange apricot slices in three rows over the custard. Fold the long sides over the filling, then the short sides, brushing butter on the folds to seal.

   Time: PT8M

9. Bake Galette

   Place the assembled galette in the preheated oven and bake at 350°F until the phyllo is golden and the apricots are tender, about 38 minutes.

   Time: PT38M

   Temperature: 350°F

10. Glaze with Apricot Preserves

    While the galette is still hot, warm 2 tablespoons apricot preserves in a small saucepan until fluid, then brush the glaze over the baked apricot slices.

    Time: PT5M

11. Dust with Powdered Sugar

    Sift a light dusting of powdered sugar over the entire galette.

    Time: PT2M

12. Cool and Serve

    Allow the galette to cool on a wire rack for 15‑20 minutes before slicing. It can be served warm, at room temperature, or chilled after refrigerating.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g