Apricot Raspberry Galette, Or Look What I Made!
Medically reviewed by Christiana George Updated Date: January 7, 2026
Under Elisabeth Prueitt’s tutelage, I feel invincible.
She’s the co-founder of Tartine Bakery in San Francisco, head pastry chef, and, purveyor of all things baked and sweet and wonderful. Along with her husband Chad Robertson, they’ve turned Tartine into something of an institution. This is a widely-acknowledged fact. Even if institutions are generally quite a bit older than the 10 years that this bakery’s been around. Anyway, I’m sure many of you savvy cooks and bakers have heard of it, so I won’t wax any more poetic except to say that the almond croissants are SO SO good.
Instead, I meant to give you a recipe for an apricot raspberry galette.
I’ve always been charmed by galettes; they’re so endearing and sweet, homely little things brimming with the fresh and organic. At the same time, I’ve always been intimidated by the idea of making the crust—tart doughs seem such fickle things. So in undertaking this recipe, I knew that I wanted to turn to Prueitt’s cookbook Tartine… she’s never led me astray, you see.
She describes galettes as “quintessentially beautiful rustic tarts… they are very satisfying to make.” I wanted to grasp satisfying! More than that, I wanted to feel the gratification that comes from sinking my teeth into something substantial. I wanted to feel the flour and butter between my fingers, build something lovely and wholesome completely out of scratch. The process of baking, of creating really, is never as palpable as when you’re getting your hands (and in my case, feet) dirty, smearing butter everywhere, flexing those arm muscles rolling and lifting and pleating. It’s a rewarding feeling.
So I took out the rolling pin—we don’t see much of it these days—and began the painstaking process of flattening frozen butter into long thin strips in flour. Which came together into something that resembled dough. Which came together into something that resembled a free-formed tart. And when it came out of the oven, I was astonished to find a galette. It came out rustic indeed. Seven-sided, lopsided, shriveled fruit and all, I loved it upon sight. Because I’d made it from scratch.
APRICOT RASPBERRY GALETTE
Fruit Galette recipe in Tartine by Elisabeth Prueitt & Chad Robertson
Makes 1 large galette or 6 mini galettes
Ingredients:
For dough:
1 cup (2 sticks) unsalted butter, very cold
1/2 cup water
3/4 tsp salt
1 cup rye flour
1-1/2 cups all-purpose flour (or use all all-purpose if you’d like)
For filling:
3 cups fruit (berries, stone fruit, sauteed apples or pears, etc.)
2 to 4 Tbsp brown or granulated sugar
Lemon juice if needed
Egg wash:
1 large egg yolk
1 Tbsp heavy cream
Granulated sugar for sprinkling
Directions:
Cut the butter into 1-inch cubes and put them in the freezer. Measure the water, dissolve the salt into it, and put it into the freezer. Chill both the butter and the water for about 10 minutes.
Measure the flour onto your work surface and spread it into a rectangle about 1/3 inch deep. Don’t worry about mixing it, as it’ll get mixed in the process. Scatter the butter cubes over the flour and toss some flour over them so they don’t stick to your rolling pin. Begin rolling. When the butter starts flattening into long, thin strips, use a bench scraper to scoop up the sides so it’s about the same size as when you started. Repeat this rolling and scraping 3 to 4 more times.
Make a well in the center and pour in the cold water. With the bench scraper, scoop the sides of the dough into the center, mixing the water and flour in a cutting motion. Keep scraping and cutting until the dough is shaggy, then shape it into a rectangle about 10 by 7 inches. Dust the top lightly with flour. Roll out the flour until it’s about half as thin, then scrape all four sides back to its original shape and reroll. Repeat this a few more times until your dough is smooth, cohesive. You should end up with a 10 by 7 inch rectangle.
Transfer the dough to a large baking sheet, cover it with plastic wrap, and chill for about 1 hour.
While the dough is chilling, prepare your fruit. Peaches can be sliced into eighths, apricots quartered.
When the dough is chilled, you can divide it into six equal parts at this point. Roll the dough into a rough circle of about 14 inches in diameter if making a single galette or 6 to 7 inches if making mini galettes. (Prueitt gives lengthy instructions on how to do this, but for the sake of not being too fussy, I won’t go into details) Transfer the circle/s to a baking sheet and chill about 10 minutes.
Fill the center of each circle with fruit, leaving a 2-inch border if making a large galette, or a 1-inch border if making small. At this point, taste the fruit to decide how much sugar you want to sprinkle on top, anywhere from 2 to 4 Tbsp on the large galette or 1 to 2 tsp on each small galette. If you want, squeeze some lemon juice on top. Fold in the sides into that classically gorgeous galette shape, making sure to seal crevices where the juice can leak out. Chill for about 10 minutes, and start preheating the oven at 375 degrees F.
At this point, Prueitt says you can store them in the fridge, unwrapped, for a few hours or wrap them airtight and store them in the freezer for up to 2 weeks. Otherwise, make your egg wash by whisking together the cream and egg yolks. Brush the egg wash on the pastry edges and sprinkle them with granulated sugar.
Bake the galettes until the crust has visibly puffed and baked to a dark brown and the fruit juices are bubbling, 45 to 60 minutes for the large galette and 40 to 50 minutes for the small. Rotate halfway through for even browning. (If baking them straight from the freezer, tack on about 10 minutes to the baking time.) Remove from the oven and serve immediately, or let it cool and serve warm or at room temperature.
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The Spice Debate – Is Black Pepper Acidic?
Black pepper, often dubbed the “king of spices,” is a staple ingredient in nearly every cuisine worldwide. Its sharp and pungent flavor has made it a favorite for seasoning everything from hearty soups to crisp salads. However, this beloved spice has sparked a growing curiosity among health enthusiasts and those with digestive concerns. One of the most debated questions is whether black pepper is acidic and how it interacts with the body, particularly for individuals with acid reflux or sensitive stomachs.
For many, spices are a double-edged sword: they add flavor but can sometimes irritate the digestive system. Black pepper’s role in acidity and acid reflux has garnered attention due to its potential to trigger symptoms. Could this kitchen favorite be silently contributing to your discomfort? Let’s unravel the facts about black pepper’s acidity and its overall impact on your health and diet.
Black Pepper and pH: Is It Acidic or Alkaline?
Understanding Black Pepper’s Chemical Composition
Black pepper is composed of several active compounds, most notably piperine, which gives it its characteristic heat and health benefits. Piperine, along with black pepper’s essential oils, contributes to its flavor and potential acidity. Its chemical makeup leans slightly toward the acidic side of the pH scale, though it isn’t as harshly acidic as vinegar or citrus fruits.
Is Black Pepper Acidic or Alkaline?
While black pepper is not strongly acidic, it does fall slightly on the acidic side of the spectrum. Its acidity level depends on how it’s consumed—alone or combined with other foods. In the digestive system, black pepper can stimulate stomach acid production, which aids in breaking down food. However, this effect can sometimes cause irritation for individuals with conditions like GERD or hyperacidity.
Comparison with Other Spices
When compared to other common spices, black pepper holds a middle ground. Spices like chili powder and cayenne pepper are much more likely to cause irritation due to their intense heat and acidity, while milder seasonings like turmeric or coriander are gentler on the stomach. Black pepper’s acidity is less extreme but can still affect sensitive individuals when consumed in large quantities.
The Relationship Between Black Pepper and Acid Reflux
Does Black Pepper Cause Acid Reflux?
For some people, black pepper can act as a trigger for acid reflux. Its spiciness may irritate the esophagus, particularly if the lower esophageal sphincter (LES)—a muscle that prevents stomach acid from rising—is already weakened. This irritation can lead to symptoms such as heartburn, regurgitation, and bloating. While not as potent a trigger as chili or hot sauce, black pepper’s spiciness can still contribute to discomfort in sensitive individuals.
How Spicy Foods Affect Stomach Acid Levels
Spicy foods, including black pepper, can stimulate the production of gastric acid in the stomach. While moderate gastric acid is essential for digestion, excessive production can worsen conditions like GERD. Black pepper’s unique compounds, while beneficial in small amounts, may irritate the stomach lining when consumed in excess, leading to increased acid reflux symptoms.
Author Tip: Are Red Peppers Acidic?
Is Black Pepper Acidic for Acid Reflux?
Yes, black pepper can be mildly acidic and may contribute to acid reflux symptoms, particularly when consumed in large amounts or alongside other acidic foods. However, it’s not solely its acidity but also its spiciness and irritant properties that make it a potential issue for those with GERD.
The Pros and Cons of Black Pepper in Your Diet
Is Black Pepper Good for You?
Black pepper is more than just a seasoning—it’s a nutritional powerhouse. It contains antioxidants that help fight free radicals, compounds that can damage cells and contribute to aging and disease. Additionally, black pepper enhances the bioavailability of other nutrients, such as curcumin in turmeric, making it an excellent companion spice for healthy recipes.
Black Pepper Disadvantages
While black pepper has numerous health benefits, it’s not without its downsides. For individuals with sensitive stomachs or pre-existing gastric issues, its spiciness can cause irritation. Consuming large quantities of black pepper can also overstimulate gastric acid production, leading to discomfort or exacerbating conditions like ulcers.
Is Black Pepper Good for Gastric Issues?
In moderate amounts, black pepper can support digestion by stimulating digestive enzymes and gastric juices. However, excessive consumption may irritate the stomach lining and worsen conditions like gastritis. As with any food, balance is key.
Black Pepper and Health-Specific Impacts
The following are the health benefits of black pepper:
Benefits for Women’s Health
For women, black pepper offers unique advantages. It supports calcium absorption, which is crucial for maintaining bone density, particularly during menopause. Its anti-inflammatory properties may also help alleviate symptoms of PMS or hormonal imbalances. Additionally, black pepper contains compounds that may support skin health and promote a youthful complexion.
Benefits of Black Pepper Sexually
In traditional medicine, black pepper has been revered as a natural aphrodisiac. It is believed to stimulate circulation and enhance sensory perception, which may contribute to improved libido. While scientific evidence is limited, its general health benefits make it a worthy addition to a balanced diet.
Is Black Pepper Bad for Your Kidneys?
For individuals with healthy kidneys, black pepper is generally safe in moderation. However, its oxalate content could pose risks for those prone to kidney stones. People with existing kidney conditions should consult a healthcare provider before increasing their intake.
How Much Black Pepper Is Safe?
Recommended Daily Intake
Experts suggest limiting black pepper intake to 1–2 teaspoons per day. This amount is sufficient to provide its health benefits without overstimulating the digestive system. For those with sensitive stomachs, even smaller quantities may be advisable.
Tips for Safe Consumption
- Combine black pepper with foods high in fiber to minimize irritation.
- Avoid adding black pepper to already spicy or acidic dishes.
- Opt for freshly ground black pepper to maximize its health benefits and flavor.
FAQs
How acidic is black pepper?
Black pepper is mildly acidic but not strongly enough to cause issues for most people unless consumed in excess.
Is black pepper acidic for acid reflux?
Yes, its mild acidity and spiciness can trigger acid reflux in sensitive individuals, particularly if consumed in large quantities.
Is black pepper good for gastric?
In moderation, black pepper can support digestion by stimulating gastric juices, but excessive use may irritate the stomach lining.
Does black pepper cause acid reflux?
Black pepper may cause acid reflux in some people due to its spiciness and ability to stimulate gastric acid production.
The Final Verdict on Black Pepper’s Acidity
Black pepper is a versatile spice with significant health benefits, from enhancing nutrient absorption to providing antioxidant protection. While it leans slightly acidic, its impact on digestion largely depends on individual tolerance and the amount consumed.
For those prone to acid reflux or sensitive stomachs, moderation is crucial. Enjoy black pepper as part of a balanced diet, and if discomfort arises, consult a healthcare professional for tailored advice.
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