Delicious Apricot Galette for Summer
This apricot galette features a buttery, flaky crust filled with rich frangipane and juicy, sweet-tart apricots. It’s a perfect seasonal dessert that showcases the best of summer’s bounty with its vibrant flavors and rustic charm.
A galette is a rustic, free-form pastry that originates from France. It’s known for its simplicity and versatility. Unlike traditional tarts or pies, galettes are made by folding the edges of the dough over the filling, creating a charming, handmade appearance that doesn’t require a pie dish.
Adding apricots to a galette, especially in the late spring and early summer, takes advantage of this stone fruit’s peak season. Apricots are juicy, sweet, and slightly tart. They provide a delightful contrast to the rich frangipane filling. They also bring a burst of color and fresh flavor to the galette. Therefore, it makes it a perfect dessert for this time of year when apricots are at their ripest and most flavorful.
Why is this the best recipe?
- Perfect Balance of Flavors: The combination of sweet, ripe apricots with the almond-flavored frangipane filling creates a harmonious blend of flavors. The slight tanginess of the apricots complements the rich, nutty taste of the frangipane perfectly.
- Rustic Elegance: The galette’s rustic, free-form design makes it visually stunning and easy to make. It doesn’t require perfect edges or a precise shape, making it suitable for both novice and experienced bakers.
- Easy-to-Make Dough: The sweet pie crust is simple to prepare, requiring just a few basic ingredients. Its slightly sweet flavor and tender texture provide the perfect base for the frangipane and apricots.
- Textural Contrast: Adding almond flakes to the crust adds a delightful crunch, enhancing the overall texture of the galette. The contrast between the crisp crust and the soft, juicy apricots is simply irresistible.
Ingredients and substitutes
- All-purpose flour provides structure to the crust, but you can also use whole wheat flour or a gluten-free flour blend as a substitute. It helps thicken the filling, but you can use cornstarch or tapioca flour instead.
- Granulated sugar adds sweetness and helps tenderize the dough, but you can also use brown sugar or coconut sugar as alternatives. For the filling, you can use maple syrup, honey, or agave, but they will alter the taste and texture of the dessert.
- Unsalted butter adds flavor and creates a flaky texture; you can also use margarine or coconut oil as alternatives.
- Eggs add richness to the dough, but you can substitute them with one tablespoon of yogurt or water. They also help bind the filling together. A flax egg (made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water) can be used as an alternative. However, substitutes will alter the taste and texture of the finished galette.
- Almond flour adds a rich, nutty flavor and a smooth texture; you can also use ground hazelnuts or walnuts as an alternative.
- Unsalted butter adds creaminess and richness, and margarine or coconut oil can be used as substitutes.
- Almond extract enhances the almond flavor, but you can also use vanilla extract or a few drops of almond-flavored liqueur as a substitute.
- Fresh apricots are the main fruit component, providing flavor and texture. You can also use peaches, plums, or nectarines as alternatives.
- Lemon juice adds brightness and balances the sweetness, but lime juice or orange juice can also be used.
- Cornstarch thickens the fruit mixture. You can use arrowroot powder or tapioca starch as alternatives.
- Almond flakes add a crunchy texture and enhance the almond flavor; chopped nuts or oats can also be used as an alternative.
Step-by-step: Frangipani Apricot Galette
- Sweet Pie Crust: In a large bowl, combine flour and sugar. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Next, add the egg yolk and cold water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Frangipane Filling: In a medium bowl, cream the softened butter and sugar until light and fluffy. Then, add the egg, lemon juice, vanilla, and almond extract, mixing until the mixture is smooth. Stir in the all-purpose flour and almond flour until well combined. Set aside.
- Apricot Topping: In a large bowl, toss the apricot slices with the sugar, lemon juice, and cornstarch until they are well coated. And set aside.
- Assembly: On a lightly floured surface, roll out the chilled pie dough into a large circle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. Next, spread the frangipane filling evenly over the center of the dough, leaving a 2 to 4-inch border around the edges. Arrange the apricot slices on top of the frangipane filling. Then, fold the edges of the dough over the apricots, pleating as necessary to create a rustic edge. Brush the edges of the dough with the beaten egg and sprinkle with almond flakes.
- Bake: Transfer to the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the apricots are tender. Allow the galette to cool slightly before serving.
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Frequently asked questions
Can I use frozen apricots instead of fresh ones?
Yes, you can use frozen apricots, but make sure to thaw and drain them well to avoid excess moisture in the galette.
What can I use instead of almond flour in the frangipane filling?
You can substitute almond flour with ground hazelnuts, walnuts, or even sunflower seed flour for a nut-free option.
How do I prevent the galette crust from getting soggy?
Sprinkle a bit of almond flour or breadcrumbs on the crust before adding the frangipane filling to absorb excess moisture from the fruit.
Is it necessary to peel the apricots?
Peeling the apricots is not necessary, as their skins are thin and tender. But you can peel them if you prefer a smoother texture.
Can I make this galette gluten-free?
Yes, simply use a gluten-free flour blend for the crust and ensure all other ingredients are gluten-free.
Can I use other fruits instead of apricots?
Absolutely, you can substitute apricots with peaches, plums, nectarines, or a mix of berries for a different flavor profile.
How do I make sure the galette bakes evenly?
Roll the dough to an even thickness and spread the filling uniformly. Also, rotate the baking sheet halfway through the baking time for even browning.
Fresh Apricot Galette
This apricot galette features a buttery, flaky crust filled with rich frangipane and juicy, sweet-tart apricots. It's a perfect seasonal dessert that showcases the best of summer's bounty with its vibrant flavors and rustic charm.
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Ingredients
For the crust
- 1½ cups (190 g) All-purpose flour
- ¼ cup (50 g) Granulated sugar
- ½ cup (113 g) Unsalted butter chilled and cubed
- 1 large Egg yolk
- 2-3 tbsp Cold water
For the frangipani filling
- ¼ cup (50 g) Granulated sugar
- ¼ cup (60 g) Unsalted butter softened
- 1 large Egg
- ½ tsp Almond extract
- 1 tsp All-purpose flour
- 1 tbsp Lemon juice
- ½ tsp Vanilla extract
- ½ cup (60 g) Almond flour
For the apricot filling
- 6 – 8 Fresh apricots pitted and sliced
- ¼ cup (50 g) Granulated sugar
- 1 tbsp Lemon juice
- 2 tbsp (20 g) Cornstarch
Plus
- 1 small Egg beaten (for egg wash)
- 4 tbsp (40 g) Almond flakes
Method
- Sweet Pie Crust: In a large bowl, combine flour and sugar. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. You can also use a food processor to make this dough.1½ cups All-purpose flour, ¼ cup Granulated sugar, ½ cup Unsalted butter, 1 large Egg yolk, 2-3 tbsp Cold water
- Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Frangipane Filling: In a medium bowl, cream the softened butter and sugar until light and fluffy. Then, add the egg, lemon juice, vanilla, and almond extract, mixing until the mixture is smooth. Stir in the all-purpose flour and almond flour until well combined. Set aside.¼ cup Granulated sugar, ¼ cup Unsalted butter, 1 large Egg, 1/2 tsp Almond extract, 1 tsp All-purpose flour, 1 tbsp Lemon juice, ½ tsp Vanilla extract, ½ cup Almond flour
- Apricot Topping: In a large bowl, toss the apricot slices with the sugar, lemon juice, and cornstarch until well coated. Set aside.6 – 8 Fresh apricots, 1/4 cup Granulated sugar, 1 tbsp Lemon juice, 2 tbsp Cornstarch
- Assembly: On a lightly floured surface, roll out the chilled pie dough into a large circle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. Spread the frangipane filling evenly over the center of the dough, leaving a 2 to 4-inch border around the edges. Arrange the apricot slices on top of the frangipane filling. Fold the edges of the dough over the apricots, pleating as necessary to create a rustic edge. Brush the edges of the dough with the beaten egg and sprinkle with almond flakes.1 small Egg, 4 tbsp Almond flakes
- Bake: Transfer to the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the apricots are tender. Allow the galette to cool slightly before serving.
Notes
- Keep Ingredients Cold: Ensure your butter and water are very cold when making the pie crust. This helps create a flakier texture in the baked crust.
- Chill the Dough: After making the dough, chill it in the refrigerator for at least 30 minutes. This relaxes the gluten and makes it easier to roll out.
- Roll Evenly: Roll out the dough on a lightly floured surface to an even thickness to ensure it bakes uniformly. Use a rolling pin with thickness rings if available.
- Prevent Sogginess: Sprinkle a little almond flour or breadcrumbs on the dough before adding the frangipane filling. This will absorb any excess moisture from the fruit and keep the crust crisp.
- Taste the Apricots: Taste the apricots before using them. If they are particularly tart, you may want to add a bit more sugar to the fruit mixture.
- Control the Juiciness: If your apricots are very juicy, let the fruit mixture sit for a few minutes before using it. Drain any excess liquid to prevent the galette from becoming too soggy.
- Proper Egg Wash: Apply the egg wash evenly to the edges of the crust for a beautiful golden-brown finish. This also helps the almond flakes adhere better.
- Use Parchment Paper: Assemble and bake the galette on a piece of parchment paper. This makes it easier to transfer the galette to a baking sheet and helps with cleanup.
- Cool Before Slicing: Allow the galette to cool slightly before slicing. This helps the filling set and makes it easier to cut clean slices.
- Customize: Don’t be afraid to customize the recipe. You can add a dash of cinnamon or nutmeg to the apricot mixture for an extra layer of flavor or experiment with different types of nuts for the filling and topping.
Equipment you will need
Nutrition
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This apricot galette was a dream! Tasted amazing!!!
This galette was amazing. Loved the apricot filling, and the almond coating made it extra special.
Beautiful! The apricot topping was sweet and delicious, and the frangipan was fantastic too. Thank you!
This looks so rich and tasty. The almond flakes are a lovely finish.
Your recipes are so visually attractive that I am drawn to them, specially the cakes, pastries, galettes (new word I learned today), tarts etc. I wish that sugar and fat were not so bad for one’s health!!
Keep up your good work.
Alok