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.
Servings 8
Calories 232kcal
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
- 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.
Nutrition
Calories: 232kcal