Plump and caramelized apricots are nestled into a buttery and flaky crust in this seasonal beauty. Use your favorite stone fruit or combine several to make the ultimate summer dessert. No special equipment needed!
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.
Wrap dough in plastic wrap & press it into a disc. Chill the dough for at least 1 hour.
Turn it out onto a lightly floured surface. Place a piece of parchment paper on baking sheet. Roll dough out to a 9" circle. Slide dough onto baking sheet & chill for 30 minutes.
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.
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 sugar.
Bake the galette for 35-45 minutes, rotating once, until the crust is golden brown and juices are bubbling.
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!