Plump and caramelized apricots are nestled into a buttery and flaky gluten free galette crust in this seasonal beauty. Use your favorite stone fruit or combine several to make the ultimate summer dessert. No special equipment needed - even a novice baker can make a beautiful and delicious apricot galette!
If you're like me, you also find that the ratio of crust-to-filling in traditional pies is a bit off. I love buttery, flaky pie crust, but I don't want it to mute the taste of the pie filling.
This is just one of the many reasons to make galettes (also known as "crostatas" in Italian) in the summer when juicy stone fruits are at their peak: You have a crumbly, buttery bottom crust and the fruit filling gets to shine.
This gluten free galette hits all the right notes of a fruit dessert: sweet and juicy plump fruit, rich and buttery, and slightly tart. These free-form French tarts are meant to look more rustic, so no need to fuss over making a perfect-looking crust.
For more gluten free desserts, try my chocolate chip coconut macaroons, vegan fruit tart, gluten free thumbprint cookies, and easy almond flour peanut butter cookies.
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⭐️ Why This Galette Is The Best
- Very easy and no-fuss rustic galette pastry that doesn't require expert pie-making skills.
- Healthier dessert that's gluten-free and low in added sugar, while still being juicy, buttery, and delicious.
- No baking equipment is required for this stone fruit galette - all you need is a rolling pin and baking sheet.
- Buttery, flaky crust is topped with lightly sweetened apricots for the perfect summer dessert!
🍋 Ingredient Notes
- Gluten-free flour - Any brand of all-purpose gluten free flour will work just fine in this recipe.
- Unsalted butter - Just like when making pie dough, we want to use VERY cold butter. This helps to create layers of yummy flakiness in our dough.
- Apricots - Your apricots should be semi-firm so that they are slightly sweet while still being intact.
- Brown sugar - Adds richer, deeper flavor than if just using granulated sugar, but you can swap granulated sugar for brown sugar if you prefer.
- Cornstarch - This is what thickens up our apricot filling.
- Fresh lemon juice - I recommend using fresh lemon juice whenever possible, as it provides brighter citrus flavor than the bottled stuff.
- Almond extract - Subtle almond flavoring pairs beautifully with apricot in this galette. If you love almond extract the way I do, try it in my almond cupcakes and black forest pie!
👩🏼🍳 Variations and Substitutions
- Increase the almond flavor: When assembling your apricot galette, brush 1 tablespoon of apricot jam or sprinkle 2 tablespoons of almond paste crumbles onto dough before adding apricots.
- Add cinnamon: Add ½ teaspoon of cinnamon to apricot mixture for a hint of warm spice.
- White wine vinegar can be used in place of apple cider vinegar.
- Stone fruit. Use your favorite stone fruit, or use a combination of plums, peaches, nectacines, and apricots (don't miss my healthy peach crisp!).
🔪 How To Make Apricot Gluten Free Galette
Make the Gluten Free Galette Dough:
In a large bowl, combine the gluten-free flour, sugar, and salt. Drop in cubed butter and, using your fingers or a fork, mix in butter until you are left with large pieces of butter that are about the size of peas.
Whisk together ice water and apple cider vinegar and add to the dough 1 tbsp. at a time. Use a fork or rubber spatula to mix together until dough starts to form. Enough water has been added when you can hold dough together with your hands.
Knead the dough for a few minutes to bring it together. **For an extra flaky crust, follow the instructions mentioned in the "Tips" section.
Wrap dough in plastic wrap and press it into a disc. Chill the dough for at least 1 hour.
After dough has chilled, turn it out onto a lightly floured surface. Place a piece of parchment paper on baking sheet. Roll dough out to a 9" circle that is about ¼" thick. Slide dough onto parchment-lined baking sheet and chill for 30 minutes.
Make the Galette Filling:
Position a rack in the middle of the oven and preheat to 400 degrees F.
In a large mixing bowl, gently toss sliced apricots, 2 tbsp. granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt.
Assemble the Galette:
Once the dough has chilled, place the fruit in a circular pattern (or you can just pour them in if you are short on time), leaving a 1-inch overhang.
Use the parchment paper to lift up edges of dough and press it up over the fruit. Brush the crust edges with the egg wash. Sprinkle fruit filling with remaining ½ tbsp. of granulated sugar.
Bake for 35-45 minutes, rotating once, until the galette crust is golden brown and juices are bubbling. Cool for 5 minutes. Serve warm or at room temperature.
⏲ Expert Tips
- How to store: Store (covered) in the refrigerator for up to 4 days.
- How to freeze: Wrap individual slices in foil and place in a freezer-safe bag; store in the freezer for up to 2 months.
- **For an extra flaky galette crust, use the letter-folding technique: Roll out dough into a rectangle that is about ¼" thick. Fold it into thirds, like you would a business letter. Pat down dough and repeat once more.
- When incorporating chilled butter, be sure to keep the butter pieces around the size of a pea. You want sizeable chunks of butter in your dough in order to create pockets of steam. This helps to make your crust extra flaky!
- Aim to slice your apricots about ¼" thick for this recipe.
- Time-saver tip: Make the dough ahead of time and store in the refrigerator for up to 2 days or in the freezer for up to 1 month. When removing the dough from the freezer, thaw it in the refrigerator or on the kitchen counter (this method may call for chilling it in the refrigerator again if your kitchen is warm).
💬 Frequently Asked Questions
Traditionally, galettes that originated in Brittany (France) were made with buckwheat flour, making them naturally gluten free. However, today many galettes are made using all-purpose flour.
Traditional galettes are made with pie dough. Puff pastry, on the other hand, includes much more butter and has several flaky layers due to the folding of the dough.
They are essentially interchangeable rustic tarts. The main difference is that galettes originated in France and crostatas hail from Italy.
Both doughs can be made sweet or savory. The main difference is that pie dough is fitted into a pan (often with a top and bottom crust), giving it a structure to hold the pie filling. Galette dough, on the other hand, is much more rustic and only contains bottom dough. The edges of the dough are folded up around the fruit filling, creating a freeform structure.
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Apricot Gluten Free Galette Recipe
Ingredients
For the Dough:
- 1 ¼ cups gluten-free flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 8 Tablespoons cold, unsalted butter, cubed
- 6-8 Tablespoons ice water
- 1 teaspoon apple cider vinegar
For the Filling:
- 1 ½ pounds apricots, halved, pitted, and thinly sliced
- 2 ½ Tablespoons granulated sugar, divided
- 2 Tablespoons brown sugar
- 1 ½ Tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- pinch of salt
- 1 egg, beaten
Instructions
Make the Dough:
- In a large bowl, combine the gluten-free flour, sugar, and salt. Drop in cubed butter and, using your fingers or a fork, mix in butter until you are left with large pieces of butter that are about the size of peas.
- Whisk together ice water and apple cider vinegar and add to the dough 1 tbsp. at a time. Use a fork or rubber spatula to mix together until dough starts to form. Enough water has been added when you can hold dough together with your hands. Knead the dough for a few minutes to bring it together. **For an extra flaky crust, follow the instructions mentioned in the Notes section below.
- Wrap dough in plastic wrap and press it into a disc. Chill the dough for at least 1 hour.
- After dough has chilled, turn it out onto a lightly floured surface. Place a piece of parchment paper on baking sheet. Roll dough out to a 9" circle that is about ¼" thick. Slide dough onto parchment-lined baking sheet and chill for 30 minutes.
Make the Filling:
- Position a rack in the middle of the oven and preheat to 400 degrees F.
- In a large mixing bowl, gently toss sliced apricots, 2 tbsp. granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt.
Assemble the Galette:
- Once the dough has chilled, place the fruit in a circular pattern (or you can just pour them in if you are short on time), leaving a 1-inch overhang.
- Use the parchment paper to lift up edges of dough and press it up over the fruit. Brush the crust edges with the egg wash. Sprinkle fruit filling with remaining ½ tbsp. of granulated sugar.
- Bake the galette for 35-45 minutes, rotating once, until the crust is golden brown and juices are bubbling. Cool for 5 minutes. Serve warm or at room temperature.
Notes
- How to store: Store (covered) in the refrigerator for up to 4 days.
- How to freeze: Wrap individual slices in foil and place in a freezer-safe bag; store in the freezer for up to 2 months.
- **For an extra flaky galette crust, use the letter-folding technique: Roll out dough into a rectangle that is about ¼" thick. Fold it into thirds, like you would a business letter. Pat down dough and repeat once more.
- When incorporating chilled butter, be sure to keep the butter pieces around the size of a pea. You want sizeable chunks of butter in your dough in order to create pockets of steam. This helps to make your crust extra flaky!
- Timesaver tip: Make the dough ahead of time and store in the refrigerator for up to 2 days or in the freezer for up to 1 month. When removing the dough from the freezer, thaw it in the refrigerator or on the kitchen counter (this method may call for chilling it in the refrigerator again if your kitchen is warm).
Barbara J Haner
I discovered a few weeks ago that numerous Santa Fe homes have apricot trees in their yards. It is a smaller apricot than what you see in the store. It is sweet and delicious. It is in season now. I made an apricot pie from the first batch that I received but I will definitely try your recipe - it will be much healthier.
Gastronotherapy
I'm so jealous that you have apricot trees nearby! And let me know what you think if you try making this recipe using your local apricots!
Heather
I LOVE making galettes and never thought to use apricots! What a lovely idea and thanks for the tips!
Gastronotherapy
You are welcome, Heather! And yes - apricots work well in galettes!
Tara
Such a beautiful galette! I love that it is gluten free. Definitely the perfect use of fresh summertime apricots.
Gastronotherapy
Thanks, Tara!
Biana
This rustic galette looks so delicious! Apricots in it look amazing!
Gastronotherapy
Thanks so much, Biana! It's a great summertime dessert!
Anjali
This galette is so perfect for using the last apricots I have from this summer!! Can't wait to make it this weekend!
Gastronotherapy
Let me know how it turns out, Anjali!
Joan
This is fantastic! Such a great mix of textures and flavors, everyone in the family loved it!
Gastronotherapy
Yay! So happy to hear that, Joan! 🙂