A galette is a freeform pastry that strikes the perfect balance between elegance and simplicity. This apricot galette features a crisp, buttery crust encasing tender, caramelized apricots. It’s a fuss-free dessert that’s perfect for summer gatherings, tea time, or a cozy homemade treat. Best of all, it requires no special pans—just roll, fill, fold, and bake!
Instructions
1. Gather the Dry Ingredients
In a large bowl, combine 1 1/4 cups all-purpose flour, 1 tbsp granulated sugar, and 1/4 tsp salt and cubed cold butter.
2. Prepare the dough
Combine the dry ingredients together. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together.
3. Rest the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
4. Prepare the Apricots
In a separate bowl, toss the apricot slices with sugar, cornstarch, vanilla extract, cinnamon (if using), and lemon juice. Let the mixture sit for 10 minutes to release flavors and thicken slightly.
5. Roll Out the Dough
Preheat the oven to 375°F (190°C) and take a wooden board. On a lightly floured surface, roll out the chilled dough into a 12-inch circle and carefully transfer it onto the prepared baking sheet.
6. Fill the Galette
Arrange the apricot slices in the center of the rolled-out dough, leaving a 2-inch border around the edges. Fold the dough edges over the fruit, overlapping slightly to create a rustic look.
7. Brush and Bake
Beat the egg and brush it over the crust to enhance its golden color. Bake the galette for 35–40 minutes, until the crust is beautifully golden and the apricots are bubbly and caramelized. Let it be cold for 10 minutes and serve.
Optionally, brush warm apricot jam over the fruit for a glossy finish. Let the galette cool for 10 minutes before slicing. Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.
FAQs
1. Can I use frozen apricots?
Yes! Thaw and drain them well before using to prevent excess moisture in the filling.
2. How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
3. Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to a month.
4. What other fruits can I use?
Peaches, plums, or berries work beautifully in this recipe.
5. How do I prevent a soggy crust?
Sprinkle a little cornstarch or ground almonds on the dough before adding the fruit to absorb excess juice.
