Jump to recipe

This apricot almond galette is a delightful treat! Galette means that it’s free form with a very classy rustic look tart .  I kept this Apricot Almond Galette very simple;  Flaky crust  filled with apricots, tossed in just a bit of sugar and cornstarch. Nothing fancy. Super easy and not too sweet.


For the Galette Crust:

1 stick (113.5 grams / 4 ounces) unsalted butter, very cold

1/4 cup (2 ounces) buttermilk (or water), very cold

1.5 cups (181.5 grams / 6.4 ounces) all-purpose flour

1/2 tsp. salt (omit if you are using salted butter)

For the Filling:

6-8 apricots, halved, pitted, and sliced

1/2 cup (100 grams / 3.5 ounces) dark brown sugar

Pinch of salt

2 tsp. freshly squeezed lemon juice

4 Tbsp. cornstarch

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

For Garnish:

1 egg whisked

¼ cup sliced almonds



Preparing  the Galette Crust:

Heat the oven to 425° F.

Combine the flour and salt in a mixing bowl.

Cut the cold butter into the flour mixture using a pastry cutter or knife. Quickly toss the butter to coat it with flour. Use your fingers to rub the butter pieces into the flour. Continue to rub the butter into the flour until no large chunks remain.  It’s really ok if it looks like coarse meal.

Add the buttermilk (or water), 1 tablespoon at a time, dive your hand in there and mix. The dough will be very crumbly but if you pinch it, it should stick together. The moisture will spread during resting time in the fridge and while it’s getting rolled out. If it’s too dry and doesn’t stick together, add 1 more tablespoon of water. Quickly form into a ball, then flatten to a disk, wrap in plastic wrap and put in the fridge while you prepare the filling.

Preparing the Filling:

Add all of the filling ingredients to a mixing bowl and gently stir until everything is combined.

Assembling the  Galette:

Line a baking sheet with parchment paper and set aside.

You can do one 12 inch galette or two 6 inch ones.

On a lightly floured surface, roll the dough into about a 9-inch diameter circle about 1/8-inch thick; it doesn’t have to be perfect.

Arrange the apricot mixture in the center of the dough, leaving about 2 inches of dough bare along the edges. If any juices have accumulated in the bowl, pour them over the center of the fruit. Fold over the crust edges towards the center of the galette.

Beat one egg, and brush the crust with it. Sprinkle sliced almonds, If your fruit is not very sweet, sprinkle some sugar on top of it too.

Bake in a 4250 °F oven for 35-40 minutes, or until the center is bubbly and the crust is golden brown

Let it rest a bit, and serve while warm with vanilla ice cream or tea.