Apricot Galette

apricot galette

This is the first time I made Apricot Galette and surprised with the result, so yummy… it was so perfect to serve this after dinner as dessert, so fruity!. It would be more perfect if you serve it with whipped cream on top of it. As dessert or Coffee time, as you like :-). To be honest, I don’t have many recipes with apricot, normally I combine it into my smoothie. One of my recipe with apricot is; Sautéed Chicken Breast with Apricot Salsa.


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This Apricot Galette recipe inspired by KitchenConfidante.Com

Apricot Galette


  • For the crust:
  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • a pinch of salt
  • 100g unsalted butter
  • 1/4 cup ice water
  • --------------------------
  • For the filling:
  • 7 pieces fresh apricot, seeded, cut into quarters
  • 2 tablespoons sugar
  • 2 teaspoons corn starch
  • --------------------------------------
  • Spreading/topping:
  • 2 tablespoons heavy cream
  • 1 tablespoon sugar


  1. Preheat oven 200°C/400°F.
  2. In a large bowl, stir together the flour, sugar and salt.
  3. Cut the butter into small pieces and mix with flour mixture, press by using fork until the mixture resembles course crumbs, (you can also use food processor).
  4. Slowly drizzle with ice water, about tablespoon at a time, mix again the dough, don't make the dough too wet.
  5. Shape the dough like a ball, wrap with plastic wrap.
  6. Chill in the refrigerator for at least 30 minutes.
  7. Toss the fruit in a bowl with the sugar and cornstarch, set aside.
  8. Place the dough between two sheets of parchment paper and roll out into a disk form.
  9. Arrange the fruit in the center.
  10. Gently bring up the edges of the dough, folding towards the center of the galette.
  11. Lightly brush the exposed dough with heavy cream.
  12. Sprinkle the washed dough with sugar.
  13. Transfer the galette on the parchment paper on a baking sheet.
  14. Bake for about 45 minutes, or until the crust is golden brown.
  15. Remove from the oven and transfer to a cooling rack.
  16. Slice and ready to serve.

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  1. My hands always get so hot the butter melts when I work with the dough! But I am thinking the addition of ice water would help – I don’t recall seeing that in other galette pastry recipes, I think it might make all the difference for me!! Thanks! Also, do you think this will work with canned (drained) apricots? They aren’t in season here. I am wondering how absorbent the pastry is and whether canned apricots, being a bit juicer than fresh ones, will just soak the pastry too much

    • Hallo Nagi, I think it will also work with canned apricots (I never tried before), but you have to coat it first with some flour, so that the pastry not too wet. I hope it works well, maybe I should try with canned apricot too:-) I’ll let you know 🙂

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