Almond Apricot Galette
This bright and juicy Apricot Galette features a simple apricot almond filling topped with a sweet glaze made from apricot jam. It’s a knockout summer dessert that looks impressive but is so unbelievably easy to make!
Why You’ll Love this Recipe
✔ Easier Than Pie: A galette is essentially a free-form pie minus the hassle of rolling and crimping layers of pie dough.
✔ Intentionally Imperfect: The beauty of any galette is that it looks super rustic (which means it doesn’t have to be perfect!).
✔ Flexible Recipe: I made my favorite homemade galette dough for this recipe, but you can use a store-bought pie crust to save time if you need to get this in the oven ASAP.
About This Recipe
This apricot galette is one of those fancy looking desserts that is secretly so easy to make.
I think it’s the nicely arranged apricot slices that trick people into thinking this galette took hours to assemble — when it actually comes together in 30 minutes!
Almond extract is used in both the galette dough and glaze for a dose of sweet, nutty flavor and a spoonful of honey adds a floral sweetness.
With 2 pounds of apricots needed to make this galette, this is the perfect dessert to whip up when stone fruits are in season!
Key Ingredients You’ll Need
This particular fruit galette recipe requires a few special ingredients that you may not keep on hand. The detailed list of ingredients with their measurements can be found in the recipe card below, but here’s an overview.
- Blend of Flours — If making the galette dough from scratch, you’ll need a combination of pastry flour, oat flour, and almond flour. The oat flour makes the doug super soft and pliable, while the almond flour enhances the flavor.
- Apple Cider Vinegar — Prevents the gluten in the pastry flour from getting overworked, resulting in a flakier crust.
- Almond Extract — The smallest of splashes gives the crust and glaze a fragrant almond flavor.
- Turbinado Sugar — This raw sugar adds a nice crunch to the top of the galette and helps it caramelize in the oven. Swap with granulated sugar if that’s all you have!
- Unsalted Butter — Needs to be super cold before being cut into the flour (here are my trade secrets to cutting butter into flour!).
- Cornstarch — Is crucial to thickening the apricot filling. Don’t replace with flour, which can make the apricot filling look cloudy and taste a bit gluey.
- Fresh Apricots — Slice them as thin as you can stand it, but don’t worry about peeling them beforehand. The thin skin bakes up nice and tender.
- Apricot Jam — Use a quality brand for the freshest apricot flavor.
- Fresh Thyme — The secret ingredient that takes this apricot galette from “good” to “great.”
- Honey — Adds sweetness and flavor to the apricot glaze.
Katie’s Tip: Replace the apricots with another favorite stone fruit, such as peaches or plums. You can also add cherries or blueberries to the apricot filling (but stick to 2 pounds of fruit total!).
How to Make an Apricot Galette
- Make the galette dough: I’ve given detailed instructions on how to do so in the recipe card below. Knead it lightly, roll into a large circle, and cover with plastic wrap before freezing for 10 minutes (this firms back up the butter and makes for a flaky crust).
- Prep the crust for baking: Sprinkle the cornstarch and sugar onto the circle of dough to prevent the bottom of the galette from turning soggy as the apricots cook and release their juices.
- Arrange the apricots: I like to arrange them spoke-like on top of cornstarch mixture, but do whatever you want!
- Shape the galette: Simply fold the edges of the dough over the apricots to form a 1-inch crust.
- Glaze and bake: Brush the jam-based glaze over the apricots and dough edges, sprinkle with extra sugar for some crunch, and bake until the fruit has softened and the crust has browned.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can the crust be made using just all-purpose flour?
If you don’t keep a variety of flours on hand, no problem! Make the galette dough in my strawberry galette recipe, which uses all-purpose flour.
Do the apricots need to be peeled?
Nope! To keep this recipe super simple, all you need to do is wash and dry the apricots before slicing and baking.
Can the almond flour and almond extract be omitted?
Have an allergy in your family? Omit the almond extract from the glaze, and make the galette dough in my strawberry galette recipe since it’s made without almond flour.
Do galettes need to be refrigerated?
This galette can be stored at room temperature in an airtight container for up to 3 days. (Since the fruit has been cooked, it’s safe to keep on the counter.)
Can galettes be frozen?
Absolutely! Let the almond apricot galette cool completely before wrapping in a couple layers of plastic wrap and / or sealing tightly in a freezer bag. Because the fruit filling is exposed, it’ll be more prone to developing freezer burn.
When you’re ready to eat the frozen galette, I recommend reheating it in the oven from frozen. If you thaw it first, the dough may become soggy.
Serving Suggestions
Take this galette over the top by serving it with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. For even more apricot flavor, pair it with a scoop of apricot sorbet!
If you’re serving the galette with whipped cream and need to make the whipped cream in advance, check out this tutorial for several different ways you can make stabilized whipped cream.
Try Making This Galette!
The next time you have an abundance of fresh apricots on hand, use them to make this apricot almond galette. It’s a simple summer dessert that pairs nicely with whipped cream or ice cream.
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
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If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see what you’re baking this summer!
More Easy Galette Recipes to Make
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Apricot Galette Recipe
This rustic apricot galette features a flaky almond crust and jammy fresh apricots, arranged in a beautiful spiral. A simple, stunning dessert that’s easier to make than pie!
Ingredients
Galette Dough*
- 5.25 oz (1 cup + 2 tablespoons) pastry flour
- 2.25 oz (½ cup) oat flour
- ⅓ cup almond flour
- 2 tablespoons turbinado sugar
- ¼ teaspoon sea salt
- 6 tablespoons (3 oz) unsalted butter, cold and cut into small cubes
- ½ teaspoon apple cider vinegar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 3–4 tablespoons ice water
Filling
- 2 pounds firm-ripe apricots, halved and sliced into 8 thin wedges each
- 1 ¾ tablespoons cornstarch
- 2 tablespoons turbinado sugar
- 1 teaspoon fresh thyme leaves
Glaze and Finish
- ¼ cup apricot jam
- 1 tablespoon honey
- ⅛ teaspoon almond extract
- Zest of ½ lemon
- 1 egg + 1 tablespoon water (for egg wash)
- 3 tablespoons turbinado sugar (for sprinkling)
Instructions
Make the Dough
- In a small bowl, whisk together 1.1 oz pastry flour, vinegar, vanilla extract, almond extract, and ice water to form a smooth slurry.
- In a large bowl, whisk the remaining pastry flour with the oat flour, almond flour, turbinado sugar, and sea salt.
- Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse meal.
- Add the slurry to the flour-butter mixture and stir just until the dough comes together.
- Turn the dough out onto a lightly floured surface. Knead gently 4–5 times, then shape into a 4-inch disk.
- Wrap in plastic and roll between two sheets of plastic wrap into a 14-inch circle. Freeze for 10 minutes to firm up before shaping.
Assemble the Galette
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Remove the top layer of plastic from the chilled dough. Flip onto the prepared sheet tray, plastic-side up, and remove the remaining plastic.
- In a small bowl, mix together the cornstarch and 2 tablespoons turbinado sugar. Sprinkle this evenly over the dough, leaving a 2-inch border around the edge.
- Arrange the apricot slices in circles that spiral out from the center, like the petals of a flower. Start in the center of the galette and build outward in overlapping rings, working toward the edges. Each slice should slightly overlap the one before it, like roof shingles. Aim for a soft spiral pattern that fills the space evenly.
- Sprinkle the thyme leaves evenly over the fruit.
- Fold the outer edges of the dough up and over the apricots, pleating gently as you go. The center will remain exposed.
- Brush the crust edges with egg wash and sprinkle with 3 tablespoons turbinado sugar.
Add the Glaze
- In a small bowl, combine the apricot jam, honey, almond extract, and lemon zest.
- Microwave the mixture for 30 to 45 seconds, just until warm and brushable.
- Brush the glaze generously over the apricots and the crust edges.
Bake and Finish
- Bake at 400°F for 30–40 minutes, or until the crust is deep golden and the apricots are tender and bubbling.
Serving
- Let the galette cool on the baking sheet for at least 10 minutes before slicing.
- Serve warm or at room temperature garnished with fresh thyme sprigs and almond whipped cream or crème fraîche.
Notes
For a simpler dough: Make the galette dough in my strawberry galette recipe. It uses only all-purpose flour rather than a blend of flours.
To keep this recipe nut-free: Omit the almond extract and prepare the galette dough in my strawberry galette recipe, which is almond-free.
Recipe adapted from Cooking Light
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 402Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 152mgCarbohydrates: 61gFiber: 4gSugar: 32gProtein: 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Dana says
So lovely, Katie. I am not a huge fan of eating apricots out of hand, but I do love them in desserts. The simpler the better in my opinion. I have been thinking about you guys and hope summer is getting more under control. My boys' preschool goes through the summer and I am so incredibly thankful for that!
Moxie Lisa says
I have to say that I am right there with your 5 year old. I love the sweet stuff too!