Apricot Galette

This rustic and elegant Apricot Galette recipe features a buttery and flaky pastry crust, filled with a smooth pistachio frangipane and topped sweet and tangy apricots.

Ingredients and substitutions for Apricot Galette

• Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in a country with a plain flour protein content that is less than 10% (google should be able to provide this answer), it is best to use a bread flour to help give you a firmer pastry to work with.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
• Pistachios: Lightly roasted pistachios were used here to create that traditional frangipane, but you could replace with ground pistachios or even ground almonds.
• Extract: Pistachio extract was used to bring out the fullest flavor in our frangipane, however, you could replace with vanilla extract.
• Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.
• Apricot jam: Chunky apricot jam was the only type in my kitchen, but you could use any jam you have on hand. If using canned apricots, you can omit the jam also.

See recipe card for quantities.

How to bake Apricot Galette:

Make the dough: Stir the flour and salt together and add the cold cubed butter.

1

Rub: Rub and toss the butter into the flour to coat fully until no pieces are smaller than peas.

Ice ice water: Add in the ice water and stir to form the dough.

Press and shape: Press the dough together ensuring no dry portions remain in the base of your bowl and shape into a disc.

Cover and refrigerate: Cover and refrigerate for 1 hour.

Heat the baking tray: Slide into your oven as you prepare the galette.

Pistachio Frangipane: Whip the butter and sugar until pale and fluffy.

Add: The egg and extract and beat until smooth before adding in the ground pistachios and flour and combining until smooth.

2

Roll out: Your dough to ¼ inch thickness.

Slide: The pastry onto the center of your baking paper, allowing overhang.

Spread: The pistachio frangipane in the center of your pastry.

Lay: Apricots into the frangipane in a circular pattern before sprinkling the sugar over.

Fold: Over one edge of the pastry and fold and press the edges over the apricots.

3

Slide: The galette on top of the hot baking tray and bake.

Brush: The apricot jam over the galette and allow to cool.

Slice and serve: Enjoy!

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Apricot Galette

Sylvie Taylor

This rustic and elegant Apricot Galette recipe features a buttery and flaky pastry crust, filled with a smooth pistachio frangipane and topped sweet and tangy apricots.

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Prep Time 1 hour hr 20 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs

Course Dessert

Servings 8

Calories 232 kcal

Ingredients

  

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Pastry

• 106 grams / ⅔ cup plain flour
• ¼ teaspoon sea or kosher salt
• 75 grams / 2.65 ounces butter chilled and cubed
• 45 milliliters / 3 tablespoons ice water

Pistachio frangipane

• 42 grams / 3 tablespoons butter softened
• 30 grams / 2 ½ tablespoons superfine/caster sugar
• 55 grams / 1 large egg room temperature
• 1 teaspoon pistachio or vanilla extract
• 50 grams / ½ cup ground pistachios
• 10 grams / 1 tablespoon plain flour

Galette

• 350 grams / 12.3 ounces apricots pitted and quartered
• 14 grams / 1 tablespoon superfine/caster sugar
• 30 grams / 1 ½ tablespoons apricot jam

Instructions

 

Pastry

• For the pastry, place the flour and salt into a bowl and stir to combine.
• Add the cubed butter and toss through the flour to coat completely in flour.
• Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
• Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
• Press firmly into a disc, wrap and refrigerate for 1 hour.
• Preheat your oven to 200C/400F and prepare some baking paper the size of your baking tray and set aside.
• Place the baking tray into your oven to heat as you prepare the galette.

Pistachio frangipane

• Place the butter and sugar into a bowl and beat until pale and fluffy, approximately 2 minutes.
• Add the egg and extract and beat until smooth.
• Toss in the pistachios and flour and beat on low until smooth. Set aside.

Assembly

• Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
• Flipping the dough and adding a small sprinkle of flour, where necessary.
• Slide the pastry onto the center of your baking paper, allowing overhang.
• Spread the pistachio frangipane evenly in the center of your pastry, keeping 1 ½ inches at the edges.
• Lay your sliced apricots into the frangipane in a circular fashion.
• Sprinkle the sugar over the apricots evenly.
• Fold over one edge of the pastry and work to fold and press the edges over the apricots, making sure the pastry is sitting flush against the filling.
• Remove your baking tray from the oven and slide the galette on top.
• Bake until golden, approximately 40 minutes.
• Remove and brush the apricot jam over the entire galette.
• Allow to cool fully.
• Slice and serve.
• Enjoy!

Notes

• Pistachios: Lightly roasted pistachios were used here to create that traditional frangipane, but you could replace with ground pistachios or even ground almonds.
• Extract: Pistachio extract was used to bring out the fullest flavor in our frangipane, however, you could replace with vanilla extract.
• Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.
• Apricot jam: Chunky apricot jam was the only type in my kitchen, but you could use any jam you have on hand. If using canned apricots, you can omit the jam also.
• Baking tray: A baking tray that is heated in the oven prior to baking our galette for it’s nice flaky texture.

Recipe by Roamingtaste

Nutrition

Calories: 232kcal

Keyword pie, stone fruit, summerdessert

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