Apricot Galette: Rustic French Delight

Emma

Food Blogger | Recipe Enthusiast🍲
Apricot Galette

Indulge in the simplicity of Apricot Galette, a charming and rustic French dessert that celebrates the essence of seasonal apricots. With its flaky, buttery crust and naturally sweet fruit filling, this galette is the perfect treat to enjoy during apricot season.

Ingredients: 

For the crust:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, chilled and diced
  • 1/4 cup ice water

filling:

  • 12 ripe apricots, pits removed and cut into quarters
  • 2 tablespoons granulated sugar (adjust based on fruit sweetness)
  • 1 tablespoon cornstarch

brushing:

  • 2 tablespoons heavy cream or half and half
Apricot Galette

Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit. If using a pizza stone, place it in the lower third of the oven.
  2. In a large bowl, stir together the all-purpose flour, granulated sugar, and coarse salt. Using a pastry cutter or two forks, cut in the chilled butter until the mixture resembles coarse crumbs. Alternatively, this step can be done in a food processor. Slowly drizzle in the ice water, about a tablespoon at a time, and toss the mixture until the dough just comes together. Be careful not to make the dough too wet. Place the dough in the center of a sheet of plastic wrap, using the wrap to shape it into a ball. Wrap it tightly and press it into a disk form. Chill the dough in the refrigerator for at least 30 minutes.
  3. While the dough chills, toss the quartered apricots with granulated sugar and cornstarch in a bowl, and set it aside.
  4. Place the chilled dough between two sheets of parchment paper and roll it out into a disk about 12 inches wide and 1/8 inch thick. Remember, it doesn’t have to be perfect! Arrange the sugared apricots in the center of the dough disk.
  5. Gently bring up the edges of the dough, folding and crimping a little along the way toward the center of the galette. Lightly brush the exposed dough with heavy cream or half and half. For an added touch, you can sprinkle some extra sugar on the dough.
  6. Transfer the assembled galette on the parchment to the pizza stone in the oven or onto a baking sheet. Bake for approximately 45 minutes or until the center is bubbly, and the crust turns a golden brown. Once fully baked, remove it from the oven and transfer the galette to a cooling rack.

Nutrition Information: 

Calories: 1396 kcal 

Carbohydrates: 282g 

Protein: 32g 

Fat: 16g 

Saturated Fat: 8g 

Cholesterol: 41mg 

Sodium: 325mg 

Potassium: 1355mg 

Fiber: 15g 

Sugar: 75g 

Vitamin A: 8530IU 

Vitamin C: 42mg 

Calcium: 112mg 

Iron: 13mg

Notes:

  • The apricot galette strikes the perfect balance with naturally sweet apricots nestled within the flaky crust.
  • Serve it warm or at room temperature, either on its own or with a scoop of vanilla ice cream for an extra treat.

Serving Suggestions: 

Pair this Apricot Galette with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful summer dessert. Enjoy it as a tasty finish to any meal or as a delightful treat to share with loved ones.

Storage and Reheating: 

Store any leftover galette in an airtight container in the refrigerator for up to 2 days. To reheat, place the galette in a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until warm. Avoid reheating in the microwave to maintain the flaky crust texture.

Final Thoughts: 

Embrace the charm of this Apricot Galette and savor the taste of summer with every bite. Give this easy-to-make dessert a try, and let its rustic elegance transport you to the French countryside. Happy baking! 🥐🍑🌞

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Apricot Galette

Apricot Galette: Rustic French Delight

Savor the joy of Apricot Galette—a charming French dessert with a flaky, buttery crust and sweet, seasonal apricot filling.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • For the crust:
    • 2 cups all-purpose flour
    • 1 tablespoon granulated sugar
    • 1/8 teaspoon coarse salt
    • 1 1/2 sticks unsalted butter, chilled and diced
    • 1/4 cup ice water
  • For the filling:
    • 12 ripe apricots, pits removed and cut into quarters
    • 2 tablespoons granulated sugar (adjust based on fruit sweetness)
    • 1 tablespoon cornstarch
  • For brushing:
    • 2 tablespoons heavy cream or half and half

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. If using a pizza stone, place it in the lower third of the oven.
  2. In a large bowl, stir together the flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Drizzle in the ice water, tossing until the dough comes together. Wrap in plastic and press into a disk. Chill for at least 30 minutes.
  3. Toss the apricots with sugar and cornstarch. Set aside.
  4. Roll out the dough between parchment paper into a 12-inch disk. Arrange the apricots in the center.
  5. Fold the edges of the dough over the apricots, crimping slightly. Brush with cream and sprinkle extra sugar if desired.
  6. Bake on a pizza stone or baking sheet for about 45 minutes, until golden brown. Cool on a rack.

Notes

  • The galette balances sweet apricots with a flaky crust.
  • Serve warm or at room temperature, with or without vanilla ice cream.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1/8 of galette
  • Calories: 1396 kcal (total)
  • Sugar: 75g
  • Sodium: 325mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Carbohydrates: 282g
  • Fiber: 15g
  • Protein: 15g
  • Cholesterol: 41mg

Keywords: Apricot, Galette, French Dessert

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