Fresh apricots tastes like a peach and plum combined and you'll love them in this Apricot and Almond Galette. The tart apricots are perfect with the sweet almond cream and the buttery pie dough. As the galette bakes in the oven the almond cream bubbles up to coat the apricots. Serve this delicious treat with ice cream and you have the perfect summer dessert.
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Why This Recipe Works
Apricot and almonds are a natural flavor combination. When the almond cream bakes with the fruit it bubbles up creating a nice coating for the fruit. In addition, galettes are easy to make and the perfect place to start if you're a beginning pie maker.
If apricots aren't available you can try my recipe for Apple Galette with Hazelnut Frangipane or Blackberry Galette.
Recipe Ingredients
This recipe has three parts:
- All Butter Pie Dough. This is my basic all-butter pie dough that I use for most of my recipes. You can make the pie dough in advance and refrigerate for 2 days of freeze it for up to 2 months. The most important thing for making pie dough is to that you have cold butter and ice water.
- Fresh Apricots. Use apricots that are still firm, so they keep their shape when making while baking. The sweetness of the fruit can vary so taste it before and after adding the sugar and adjust the sugar to your taste.
- Almond Cream Filling. The almond cream filling is easy to make and the recipe is easy to remember. The base recipe consists of equal amounts of almond flour, sugar and egg. A little flour is added to help it set when it's baked.
How to Make the Pie Dough
The pie dough consists of the following ingredients:
- All-Purpose Flour
- Unsalted Butter
- Granulated Sugar
- Kosher Salt
- Ice-Cold Water
Here are my tips for making good pie dough no matter what recipe you use.
- Use cold ingredients. Your butter and water should be cold when they mixed into the dry ingredients. My mother sometimes chilled the flour. I haven't tried that technique yet, but it worked for her. I keep a jar that holds 2 cups of water in the refrigerator at all times so I know that I will have ice cold water whenever I need it.
- Don't overwork the dough. Working the dough too much will activate the gluten in the flour and create a dough that is harder to roll our and a finished pie crust that is chewy. Once the water is added only work it enough with a wooden spoon or silicone spatula to work it into the other ingredients and then shape it into a circle or square for your recipe.
- Keep the dough cool. After chilling the dough, let it sit on the counter for 5-10 minutes to make it easier to roll out. Quickly roll out the dough and fit it into whatever baking pan or pie plate that you are using. Then chill the dough again after shaping it.
How to Make the Galette Filling
This galette consists of an almond cream and apricot filling. The almond and apricots are a great flavor combination. Here are the main ingredients:
Apricot Filling Ingredients
- Fresh Apricots
- Granulated Sugar
- All-Purpose Flour
- Ground Cinnamon
- Ground Nutmeg
To these main ingredients you're adding ground cinnamon and ground nutmeg. Feel free to adjust the amounts of ground spices to your taste or try a different combination of spices, such as cardamom or allspice.
Almond Cream Ingredients
- Bob's Red Mill Almond Flour
- Granulated Sugar
- Unsalted Butter
- Whole Egg
- All-Purpose Flour
- Kosher Salt
How to Make the Almond Cream Filling
The almond cream filling is a good basic recipe to know for all your baking because it goes will with so many different fruits and any time you want to add a tasty element to your bakes almond cream is perfect and easy.
Start by beating the butter and salt together on medium speed with a handheld mixer until the butter is creamy.
Next add the flour, sugar and almond flour mixture and beat until it is just combined. The filling will be a little stiff.
Add the egg and beat on medium speed until the egg is thoroughly combined with the other ingredients and the almond cream has a creamy texture and is considerably thinner.
How to Prepare the Apricot Filling
Making the apricot filling is the easiest part of this recipe. Depending on the size of the apricots cut them into either quarters or sixths. Place the sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt in a bowl and whisk to combine. Set the filling aside and roll out the pie dough.
Assembling the Apricot Galette
On a piece of 18x12 piece of parchment roll out the pie dough to a 12-inch circle. The dough circle may be slightly bigger than the parchment, but that is okay since you'll be folding the dough inward.
If you're having people for dinner you can also make mini galettes. Check out my recipe for Mini Apple Galettes, which makes four individual servings. This recipe has directions for dividing the dough into equal pieces.
Spoon the almond cream filling into the center of the dough and use the back of a large spoon to spread the filling out into an 8-inch circle.
Gently spoon the apricot filling on top of the almond cream, so it covers most of the filling.
Fold the dough, in overlapping folds over the fruit. Brush off excess flour and then brush the dough with the egg wash. Make sure to get under the dough folds. Chill the assembled galette for 20 minutes.
Brush the dough a second time with the egg wash and then sprinkle the dough first with the almonds and then with the turbinado sugar.
Baking the Galette
Transfer the assembled galette on the parchment paper to a half baking sheet. Bake for 35-40 minutes until the crust is a beautiful golden brown. As the apricots bake in the oven they take on a jam like consistency and the almond cream bubbles up to coat the fruit.
Remove it from the oven and allow it cool to room temperature before cutting and serving.
Pro Tips for Making This Recipe
- If you're making pie dough on a warm day, refrigerate the flour an hour before making the dough. This step will help ensure your dough doesn't get too soft while mixing it.
- Use apricots that are still slightly firm. They will hold their shape better when the galette is baked.
- When adding sugar to the fruit taste the fruit before the sugar is added and after it is added. The sweetness of fresh fruit can vary so you may need to adjust the amount of sugar called for in this recipe.
This apricot almond galette is delicious, so I hope you try it soon. If you do please leave a comment or tag me on Instagram @bakesbybrownsugar. And if you want to stay up the date on new recipes please sign up for my newsletter.
More Summer Recipes
Summer is one of the best times for using seasonal produces. There is an amazing selection of fruits and vegetables to use. Here are a few of my favorite recipes from the blog.
- Lemon Blackberry Bars
- Peach Bourbon Upside-Down Cake
- Strawberry and White Chocolate Tart
- Peach Custard Mini Pies
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Apricot and Almond Galette
Equipment
- Hand Held Mixer
Ingredients
Pie Dough
- 1 1/3 cups + 4 teaspoons (177 grams) unbleached all-purpose flour
- 1 tablespoon (13 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons (142 grams) cold unsalted butter cubed
- 1/4 cup (60 ml) ice-cold water or more if required.
Almond Cream
- 6 tablespoons + 2 teaspoons (50 grams) almond flour Bob's Red Mill Almond Flour recommended
- 1/4 cup (50 grams) granulated sugar
- 4 tablespoons (57 grams) unsalted butter room temperature
- 1 large (50 grams) egg room temperature
- 1/8 teaspoon kosher salt
- 2 teaspoons unbleached all-purpose flour
Apricot Filling
- 4 cups (800 grams) fresh apricots cut into quarters
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 cup (32 grams) unbleached all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
Topping
- 1 large (50 grams) egg
- 1 teaspoon water
- 2 tablespoons (25 grams) turbinado sugar
- 2 tablespoons toasted almond
Instructions
Make the Pie Dough
- Put the flour, sugar, and salt in a large bowl and whisk to combine.
- Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use a pastry cutter to cut the butter into the dry ingredients until the butter is pea-sized. If using your fingers toss the butter in the dry ingredients to coat the butter then mash the pieces of butter between our thumb and forefinger until the butter is pea-sized.
- Add 1/4 cup of ice water and use a rubber spatula to toss together. The dough will start to come together, but will still be slightly crumbly or shaggy but should hold together when squeezed into a ball. If more water is needed add one teaspoon at a time.
- Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become and overdeveloped and tough.
- Shape the dough into disk 1-inch thick. Wrap it in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 3 days and frozen for up to 2 months.
- Remove the pie dough from the refrigerator right before you begin making the blackberry filling.
Make the Almond Cream Filling
- Sift the almond flour into a medium bowl. Add the all-purpose flour and whisk together to thoroughly combine.
- Place the butter and the salt in a medium bowl and with a handheld mixer beat on medium speed until the butter is creamy, about 1 minute. Scrape down the sides. Add the almond-flour mixture and mix on medium speed for 90 seconds or until the mixture is no longer crumbly. Add the egg and mix on medium speed just until the egg is incorporated.
- If you are making the almond cream ahead of time refrigerate it in an airtight container until ready to use.
Make the Apricot Filling
- Place the apricots in a medium sized bowl and sprinkle the lemon juice over the apricots. Gently stir with a large spoon. Combine the sugar, kosher salt, all-purpose flour, ground cinnamon, and ground nutmeg and sprinkle over the apricots. Use a large spoon to combine the apricots and dry ingredients.
- Taste the apricots and if you want them sweeter add sugar 1 tablespoon at a time until desired sweetness is reached. Refrigerate the apricots while you roll out the pie crust.
Preparing the Galette
- Lightly flour a large piece of parchment paper (18 x 12-inches) and roll out the dough into a 12-inch circle. Lift the parchment paper with dough onto a cutting board or the back of a baking tray that is large enough to hold the galette but small enough to fit in your refrigerator.
- Spread the almond cream on the dough into an 8-inch circle. Use a slotted spoon the prepared apricots into the center of the dough. Leave the juices in the bowl.
- Fold the dough over the apricots in overlapping sections. Brush off any excess flour with a pastry brush. Refrigerate the galette for 20 minutes.
- Preheat the oven to 400°F while the galette is chilling. Whisk together the egg and water to make the egg wash.
- Remove the galette from the refrigerator and gently transfer it to a rimmed baking sheet. Brush it with the egg wash getting under the folds of the dough. Sprinkle it with the sliced almonds and turbinado sugar. Take the reserved apricot juice and spoon it over the fruit.
- Place the galette oven and bake for 35 minutes (rotating halfway through the baking time) or until the crust is dark golden brown and the apricot juices are bubbling. Remove the galette from the oven and allow to completely cool, about 3 hours before serving. Allowing the galette to cool will allow the fruit to set and make it easier to cut into nice clean slices.
- Serve the galette with ice cream or whipped cream or all by itself.
Storage
- The galette is good at room temperature for 2 days in a cover container. It can be refrigerated for up to a week.
Diana says
Your recipe for Apricot and Almond Galette looks wonderful and I made it this morning. However a few items were a bit confusing. In the ingredients for the almond cream you listed 1/4 cup sugar but it was not mentioned in the instructions so I just added it at the end. For the apricot filling instructions it said to sprinkle the lemon juice over the apricots but lemon juice was not listed in the filling ingredients. I add one tablespoon. The topping ingredients listed cream and toasted almonds. The instructions said to mix the egg with the water which I used rather than the cream. I had already toasted the almonds as indicated in the ingredients but I’m not sure if I should have left them raw. Anyway, it’s in the oven. Thought you might want to edit your recipe. I’m hopeful I made the right choices!
Mary says
Thanks for the heads up, Diana. I added corrections to recipe when I made it and it turned out well.