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Apricot Almond Galette

Shruthi
Apricot Almond Galette is a rustic French pastry featuring buttery flaky crust, juicy apricots, and creamy almond filling.Its free-form design makes it easier to prepare than a traditional pie or tart.Fresh apricots become tender and caramelized while baking, enhancing their natural sweetness.The almond filling adds rich flavor and pairs beautifully with the fruit.Serve warm with vanilla ice cream, whipped cream, or a dusting of powdered sugar.Perfect for brunches, summer celebrations, holidays, or elegant family desserts.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 4
Calories 335 kcal

Ingredients
  

For the Pastry

  • 1¼ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water

For the Almond Filling

  • ½ cup almond flour
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract

For the Fruit Filling

  • 6–8 fresh apricots, halved and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

For Finishing

  • 1 egg, beaten
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar
  • Powdered sugar for dusting (optional)

Instructions
 

  • In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the ice water gradually until the dough comes together. Shape into a disc, wrap, and refrigerate for at least 30 minutes.
  • In a small bowl, mix the almond flour, softened butter, sugar, egg yolk, vanilla extract, and almond extract until smooth and creamy.
  • In another bowl, gently toss the sliced apricots with sugar, lemon juice, and cornstarch. Let the mixture rest for about 10 minutes.
  • Roll the chilled dough into a 12-inch circle on a lightly floured sheet of parchment paper.
  • Spread the almond filling evenly over the center of the dough, leaving a 2-inch border. Arrange the apricot slices over the filling.
  • Fold the dough edges over the fruit, overlapping slightly while leaving the center exposed. Brush the pastry with beaten egg and sprinkle with sliced almonds and coarse sugar.
  • Bake in a preheated 400°F (200°C) oven for 35–40 minutes, or until the crust is golden brown and the apricots are tender.
  • Allow the galette to cool for 15–20 minutes. Dust lightly with powdered sugar if desired and serve warm or at room temperature.

Notes

  • Use ripe but firm apricots for the best texture.
  • Chill the dough before rolling for easier handling.
  • Almond flour creates a moist, flavorful filling.
  • Cornstarch prevents excess fruit juices from making the crust soggy.
  • Leave the center exposed for a rustic look.
  • Bake until the crust is deeply golden.
  • Cool slightly before slicing to help the filling set.
  • Best enjoyed on the day it is baked.
Keyword Almond Galette, Apricot Almond Galette, Apricot Dessert, Homemade Pastry, Rustic French Tart, Summer Baking