As far as easy summer dessert recipes go, this Apricot Galette is at the top of the list. A galette is a beautiful, free-form tart, that can be whipped up in a flash. It requires a lot less skill than making a tart or a pie, but it is equally delicious!
Apricots are now in season and years ago I kinda waltzed by them thinking in the market thinking, "aw aren't they cute, but I think I'll hold out for the peaches." But boy was I wrong! Apricots are really the unsung heros of the summer dessert realm!
Why You'll Love This Recipe:
- It's a really easy fruit dessert to whip up because all you really need is a bowl and a cutting board.
- No need to drag out the food processor or mixers!
- It doesn't need to look perfect, it's a great summer dessert idea for beginners. In fact, the more "free form" the better!
- The pastry is light and flakey, melt-in-your-mouth delicious! And the apricots are tart and sweet with a wonderful jamy texture.
You can serve it on a large cutting board and slice it right at the table! Top with ice cream or homemade whipped cream and you'll have a winning summer dessert!
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Step#1: Make the Dough
I love this dough because it doesn't require a food processor! You can mix it up in a bowl, and work the butter and flour with your hands, just like grandma did!
And because the butter and flour meal can't be overprocessed easily, like it can with a food processor, the crust stays nice and flakey!
Then roll it out into a large circle on a sheet of floured parchment paper. This will help you slide the galette onto a baking sheet once it's ready to bake.
Step#2: Spread The Jam
Spread the base of the galette with some Apricot jam. Since apricots aren't the "juiciest" fruit, they need a little help to create a nice sweet base and a little apricot jam does the trick!
I like to use the reduced-sugar variety from Trader Joe's since it's not too sweet and has the right amount of tartness too!
Step#3: Toss the Apricots
Then you'll quarter your apricots and toss them with sugar. Apricots have a nice tartness to them, but they do need a good amount of sugar to bring out their sweetness. It's that combination of sweet and tart flavors that makes them so good.
Apricots are Easier to Prep Than Peaches
You also don't need to peel apricots before baking with them which makes them even easier than peaches. And the pits are easily removed most often just by splitting the apricot apart with your hands so the "pit-removal" process is much less messy too!
Step#4: Crimp the Dough
Place them on top of your dough and create a "crust" by folding over the edge of the dough and crimping it together. I like to add a full ½ of an apricot slice in the center for a decorative effect.
STEP#5: Add Sugar and Bake
To create a nice crunch to your crust, brush it lightly with some water and then add some turbinado sugar to the top before baking. Then pop in the oven!
Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, then go 450F (232C) for 15mins) then reduce to 350 (176C) for 5-7 mins, just to soften the apricots and to be sure they are well baked.
Serving Your galette Is Easy too!
Serve your apricot galette right on the parchment paper on a large cutting board. It's an easy way to serve it since it can be sliced right at the table. Plus, galettes are a bit larger than a standard pie or tart so they rarely fit on a cake stand. I also think it completes the rustic charm to serve them on a large board.
Don't Forget The Whipped Cream
This Apricot Galette recipe goes really well with some homemade whipped cream flavored with Amaretto liqueur (recipe below!) and you'll have one sensational springtime dessert worthy of your Easter or Mother's Day table! xx Enjoy
More Great Spring Recipes!
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- 2 ¼ cups (270 g) flour
- 2 tbsp (25 g) sugar
- 1 tsp (5 ml) salt
- 1 cup (240 g) of cold salted butter*, diced
- ½ cup (120 ml) very cold water
- *You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry.
For the Galette
- 2 pounds (900 g) of semi-firm apricots, pitted and cut in quarters
- ¼ cup (50 g) of sugar
- ⅓ cup (40 g) of flour
- ½ cup (120 ml) of reduced sugar Apricot jam + ¼ cup (60 ml) for garnish
- 1 tbsp (13 g) turbinado sugar
For Amaretto Whipped Cream:
- 4 cups (950 ml) heavy cream
- ¼ cup (25 g) powdered sugar
- ¼ cup (60 ml) Amaretto*
- Place flour, sugar and salt in a large bowl and whisk to combine. Add butter and press the butter between your fingers, combining it with the flour, as you go. The idea is to create a coarse meal of butter and flour.
- Add water and mix with a wooden spoon until a dough forms. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.
- Roll out dough on a lightly floured piece of parchment paper (that is sized to fit a flat cookie sheet). Roll out to about ⅛" thick, in the form of a large circle, about 15-16" in diameter. Transfer dough, by sliding the cookie sheet underneath the parchment, to position the parchment paper and dough, on top.
- Spread a thin layer of apricot jam onto the dough, creating a large circle, and leaving about 1-inch border all around.
- Then toss the fresh apricots with the sugar, and flour (sorry forgot to show the flour part in the video, but it should have a little flour mixed in to avoid the galette from being too runny)
- Arrange the apricots decoratively in circular rows, or just pile them on top of the jam. Then place 1-3 apricot halves in the center to create a decorative center.
- Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Brush the crust with water and sprinkle with the turbinado sugar. Place the cookie sheet with the galette, in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape.
- Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, then go 450F (232C) for 15mins) then reduce to 350 (176C) for 5-7 mins, just to soften the apricots and to be sure they are well baked.
- Allow to cool slightly and then for a nice "glossy finish" heat ¼ cup apricot jam in the microwave or in a saucepan, until it reaches a liquid consistency. Then brush the jam on the finished galette, with a pastry brush, to give the apricots a shinny, glossy finish.
- Serve the galette with homemade Amaretto whipped cream.
- For the whipped cream, combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge. Just whisk it up with a spoon before serving.
For plain whip cream skip the Amaretto, and add 2 tbsp (30 ml) vanilla extract, or for almond flavor without the alcohol add 1-2 (15/30ml) tbsp of Almond extract.
Almond extract can be strong. So try 1 tbsp (15 ml) of Almond extract first, and if you'd like more flavor than add 2 tbsp (30 ml).
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 53mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 2g