Fresh Apricot Galette
Calories: 19
Adjust Servings Here: 9 Servings
Description
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.
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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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