I cannot get enough of the perfect balance of sweet and tart with this easy-to-make apricot galette. I want ripe, juicy apricots that are wrapped in a buttery, flaky crust, making it such a delicious summer treat.
Apricots are one of my favorite summer fruits, and the reason for this is I grew up surrounded by apricot trees. My grandparents and my parents have planted them in the orchard, but also near the house in the front garden of our family farmhouse. I loved waking up during school holidays and barefoot walking through patches of mint and wild basil to pick up those fleshy red cheeked apricots straight from the garden floor. They were basking in that eastern Balkan summer sun waiting to be turned into refreshing compotes and glistening jams.
Experts were skeptical about England having the right amount of sun for sustainable apricot growing, but in recent years I was able to find UK grown apricots in the supermarket during the summer, although the majority are still imported from France and Spain.
What you’ll love about this recipe
Here it is, nearly the end of the summer and I am baking yet another fruity dessert that is easy enough to make, just the way I like them LOL 😂! Easy must be the favorite word of this blog!
- Not too sweet: This galette strikes the perfect balance between sweet and tart.
- Apricot flavor: The juicy apricots bring a unique explosion of flavor, slightly floral and slightly citrusy.
- Seasonal hero: Enjoy the best of summer with fresh, in-season apricots, especially if you have a glut in your area or you find them at farmers markets.
- Beginner-friendly: It’s so easy to make and you can patch the pastry up if it’s not perfect.
- Eat it for breakfast or brunch: Yes, you heard me! This is your new danish 😁!
- Elegant dessert: it’s meant to be rustic-looking, but somehow it ends up looking pretty on your best china dessert plates, so definitely serve this for your elegant tea-party!
Watch how to make apricot galette
Ingredients you’ll need
- Plain flour – all purpose flour.
- Polenta – keeps the pastry crunchy but not falling apart.
- Caster sugar – just a tad, this tart is not that sweet.
- Salt (or used salted butter instead)
- Cold butter – cubed, so it doesn’t go too soft and mixes quickly.
- Oil – use a odorless vegetable oil (I used grapeseed oil).
- Ice cold water – keeps the dough manageable.
- Apricots – please use fresh and ripe only in season, so they cook down nicely.
- Apricot jam – it gives a nice finish and helps with keeping the fruit filling together.
How to make apricot galette (step-by-step)
Time needed: 55 minutes
A perfect balance of sweet and tart, this rustic apricot galette is so easy to make with the best ripe apricots summer has to offer!
- Make the pastry
This is as complicated as it gets. Pulse the butter with flours and sugar in a food processor until it resembles breadcrumbs. Add the oil and pulse a few more times. Add the iced water one tablespoon at a time and mix briefly until the dough comes together. Don’t overmix. Gather the dough in a ball and make a flat circle of around 25cm diameter. Wrap it in cling film and let it rest in the fridge for 30 minutes.
- Prep the apricots
Meanwhile wash and prepare your apricots by removing the stones and slicing them, not too thinly.
- Assemble the galette
Preheat the oven. Take the dough out of the fridge and give it a gentle flattening with a rolling pin, patching up any cracks if they appear while handling the dough. Move the dough to a parchment lined tray (I use a cookie tray), then arrange the apricot slices in circles or simply pile them on, leaving an inch or so from the edge. Brush the fruit with the diluted apricot jam and with wet fingers fold the edges rustically over the fruit to create a little ledge. Brush the pastry edge with the diluted apricot jam. Sprinkle with a tbsp of sugar.
- Bake and serve
Bake at 190°C (375°F) for 35-40 minutes, or until golden brown. Serve warm with just a dollop of sour cream or ice cream or cold with whipped cream.
Pro Tips
- Ripe fruit: I cannot say this enough, but if you don’t have ripe fruit, don’t bother making it, it will not be the same. I suppose you can stew them or oven bake them with a little sugar to soften them up, but I have not tried this. You can try and ripen your apricots at home if you find they are on the firm side.
- Don’t overmix the pastry, you may get a tough crust instead of a flaky crumbly one.
- Make ahead: since the pastry making takes the longest, you can prepare the pastry in advance and leave it in the fridge until ready to use.
- Work quickly: once the pastry is out of the fridge try and work fast to ensure it’s still nice and cold when it goes in the oven. That will give you a lovely crispy bottom.
- If you don’t have a food processor, make the pastry by hand, rubbing the butter and flours with your fingers, then add the rest of the ingredients, working quickly and not overmixing.
- This is a flat pastry so bake in a flat tray (like a cookie sheet), otherwise you may not get a nice crumbly and golden-brown pastry.
- Sprinkle as much sugar as you like on top if you want to make it sweeter and get a crunchier bite.
how to serve Apricot galette
- Serve warm or cold: I love this galette at room temperature with a teaspoon or two of sour cream, but it’s so lovely warm with a scoop of ice cream or cold with a dollop of whipped cream. My family tried all these options and heard no complaints 😀.
- Of course, if you serve this for breakfast or a tea-party, coffee or tea will be best companions.
variations and substitutions
- VEGETARIAN: this recipe is vegetarian!
- VEGAN: if you want this recipe vegan, use a butter substitute. I tried it with a solid plant based sunflower fat and worked great, but this was an innovative product that was given to me to try (by the company that developed it), so I have no idea if anything like this is marketed yet. Let me know in the comments how you get on !
- Fruit variations: Feel free to substitute apricots with other fruits like blackberries, plums, or peaches. I often forage for blackberries in the summer and make the same galette with blackberries.
- Pastry variations: I haven’t tried, but it will work great with different homemade or store-bought pastry types, such as puff pastry or shortcrust pastry.
As much as apricots stir my nostalgia with their fragrance and blushing cheeks, summer is enough to make me crave this apricot galette that celebrates the season’s bounty. You will love the luscious juices and crumbly buttery pastry if you give this a go! And will want to make it again next summer!
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recipe FAQ
Make sure your pastry is nice and cold and there isn’t too much liquid in the filling.
You can substitute polenta with cornmeal. But only plain flour can work in a pinch.
The galette can be stored in an airtight container for up to 3 days. Also it can be refrigerated, but its texture may change slightly. To be honest, we eat this in one or two sittings.
Apricot galette recipe
Equipment
- 1 food processor
- 1 spatula
- 1 cookie tray
Ingredients
For pastry
- 60 g plain flour
- 30 g polenta
- 1 tbsp caster sugar and more for sprinkling
- 1/4 tsp salt or use salted butter
- 50 g cold cubed butter
- 1 tbsp oil vegetable
- a few tbsp of ice cold water
For filling
- 300-350 g or 7 medium apricots washed stoned and sliced
- 1 tbsp jam apricot mixed with 2 tbsp of water to brush over the fruit and edges of pastry
Instructions
- Combine flour, polenta, sugar, and salt in a food processor. Pulse in cold butter and oil until the mixture resembles breadcrumbs. Gradually add ice water until the dough comes together. Wrap in cling film and refrigerate for 30 minutes.
- Wash, stone, and slice the apricots.
- Roll out the pastry on a parchment-lined tray. Arrange the apricot slices on the pastry, leaving a border. Brush with apricot jam and fold the edges over the fruit. Sprinkle with sugar.
- Bake in a preheated oven at 190°C (375°F) for 35-40 minutes, or until golden brown. Serve warm with just a dollop of sour cream or ice cream or cold with whipped cream.
Video
Notes
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