Apricot Galette Recipe

Sliced apricot galette on a baking sheet topped with a scoop of vanilla ice cream.

5 from 7 votes

In this rustic apricot galette, juicy apricots are nestled into a buttery and flaky gluten free crust with a hint of almond. Use your favorite stone fruit or combine several to make the ultimate summer dessert. This galette hits all the right notes of a fruit dessert: sweet and juicy, rich and buttery, and slightly tart.

Prep Time20

Cook Time40

Chilling Time1 30

Total Time2 30

Course: Dessert

Cuisine: American, French

Diet: Gluten Free

Servings: servings

Calories: 242kcal

Author: MaryAnne

Ingredients

For the dough:

1 ¼ cups gluten-free flour
1 Tablespoon granulated sugar
½ teaspoon salt
8 Tablespoons cold, unsalted butter, cubed
1 teaspoon almond extract
6-8 Tablespoons ice water
1 teaspoon apple cider vinegar

For the apricot 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.
Add almond extract. Next, 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 (I usually only need about ¾ of the mixture). 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. Use a rolling pin to roll dough out to a 9" circle that is ¼" thick. Slide dough onto a parchment-lined baking sheet and chill for 30 minutes.

Make the apricot 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 filling in the center of dough, leaving a 2 inch border around the edge. Fold edge up and over filling, overlapping the dough in a circular fashion the entire way around, leaving a 5-inch window of fruit exposed.
Using a pastry brush or a spoon, brush the crust edges with the egg wash. Sprinkle fruit filling with remaining ½ tbsp. of granulated sugar.
Bake galette for 35-45 minutes, rotating once, until the crust is golden brown and juices are bubbling. Cool for at least 15 minutes before slicing into wedges.

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. To thaw, place in refrigerator overnight.
**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.
Use cold butter. This is key for making light and flaky galette crust as well as pie crust. When incorporating your 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).

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