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.
This easy-to-follow recipe guide will show you how to create this delicious galette in the comfort of your own kitchen. Perfect for a special occasion or a sweet treat, it is the ultimate way to enjoy the natural sweetness of apricots wrapped in a golden crust.
Why you’ll love this galette
Irresistibly Flaky
Our Apricot Galette recipe features a buttery and flaky pastry crust that will melt in your mouth. With its light and delicate texture, this galette is a delight to enjoy and perfect for those who appreciate a good pastry.
Serve how you wish
Our Apricot Galette is a versatile dessert that can be enjoyed on various occasions. Serve it as a delightful ending to a dinner party, a sweet addition to a brunch spread, or simply as a special treat for yourself. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream, allowing you to customize it to your preference.
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.
Equipment needed to make this
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Mixing bowl: You'll need a medium mixing bowl for both the pastry and the frangipane.
Baking tray: A baking tray that is heated in the oven prior to baking our galette for it’s nice flaky texture.
FAQ's for the best Apricot Galette
Can I substitute storebought pastry for homemade pie pastry?
You absolutely can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.
More apricot recipes you'll love
How to bake Apricot Galette:
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.
For the 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.
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!
Apricot Galette
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: Serves 8
- Category: Pies & Tarts
Description
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
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
50 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
Recipe by Roamingtaste
Nutrition
- Calories: 232 calories per serve
Keywords: apricot baking, galette, pie, pistachio and apricot
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