Best 5 Apricot Galette Recipes

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Delve into the delightful world of apricot galette, a stunning rustic tart that captures the essence of summer's sweetest flavors. With its golden-brown crust, flaky layers, and luscious apricot filling, this dessert promises an explosion of taste and texture in every bite. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating an unforgettable apricot galette that will leave your taste buds tantalized and your heart content.

Here are our top 5 tried and tested recipes!

APRICOT, CHERRY AND ALMOND GALETTE



Apricot, Cherry and Almond Galette image

Apricots and cherries are two stone fruits that have great affinity for each other and for almonds. Even less than perfect apricots will do here, as they will sweeten and their flavor will deepen as they bake.

Provided by Martha Rose Shulman

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 9

1 dessert galette pastry (1/2 recipe)
6 ounces cherries, pitted and cut in half
1 pound apricots, pitted and halved or quartered, depending on the size
30 grams (3 tablespoons) slivered almonds
1/2 teaspoon almond extract
3 tablespoons raw brown sugar
25 grams (1/4 cup) almond powder
1/4 teaspoon cinnamon
1 egg beaten with 1 teaspoon milk, for egg wash

Steps:

  • Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
  • Combine the cherries, apricots, slivered almonds, almond extract and 2 tablespoons of the sugar in a large bowl and gently toss together.
  • Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
  • Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 12 grams, TransFat 0 grams

ONE-HOUR APRICOT AND ALMOND GALETTE



One-Hour Apricot and Almond Galette image

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 10

1/2 cup almonds, preferably blanched
1/3 cup sugar, plus more for sprinkling
1 large egg
4 tablespoons unsalted butter, room temperature
1/2 teaspoon almond extract (optional)
1/2 teaspoon vanilla extract
Pinch of kosher salt
1 tablespoon all-purpose flour, plus more for surface
1 package frozen puff pastry, preferably all-butter, thawed
12 apricots (about 1 1/4 pounds), halved, pitted, or other stone fruit, quartered if large

Steps:

  • Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
  • Roll out pastry on a lightly floured surface just to smooth out any creases.
  • If you're using a package of pastry that has 2 sheets, stack and roll out to a 1/4"-1/8"-thick rectangle.
  • If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"-1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
  • Bake galette until pastry is golden brown and puffed, 15-20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15-20 minutes longer.
  • Do Ahead:
  • Almond cream can be made 3 days ahead. Cover and chill.

MIXED RED FRUIT, APRICOT AND HAZELNUT GALETTE



Mixed Red Fruit, Apricot and Hazelnut Galette image

In France, "fruits rouges" usually refers to a mixture of berries. I used blueberries and raspberries, and included some cherries and plums in the mix, as well as apricots for this delicious, rustic odds-and-ends galette.

Provided by Martha Rose Shulman

Categories     dessert

Time 2h30m

Yield Makes 1 9-inch galette, serving 8

Number Of Ingredients 10

1 dessert galette pastry (1/2 recipe)
8 ounces (about 1 1/2 cups) mixed berries or berries and cherries
1 pound mixed plums and apricots, pitted and quartered or sliced, depending on the size
30 grams (3 tablespoons) hazelnuts, lightly toasted, skinned and chopped (see below)
1/2 teaspoon almond extract
2 tablespoons mild honey, like clover
25 grams (1/4 cup) almond powder
1 tablespoon raw brown sugar
1/4 teaspoon cinnamon
1 egg beaten with 1 teaspoon milk, for egg wash

Steps:

  • Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
  • Combine the berries, apricots, plums, hazelnuts, almond extract and honey in a large bowl and gently toss together.
  • Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
  • Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the pastry with the egg wash. Combine the tablespoon of sugar and the 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm.

APRICOT GALETTE



Apricot Galette image

Categories     Food Processor     Dessert     Bake     Apricot     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 5

1/4 cup sliced almonds
1/4 cup confectioners' sugar
6 fresh apricots (preferably underripe and very tart)
half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar.
  • Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool.

APRICOT ALMOND GALETTE



Apricot Almond Galette image

This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit.

Provided by Ms. Munchie

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 8

Number Of Ingredients 7

10 small fresh apricots, pitted and quartered
⅓ cup white sugar
1 cup almond meal
½ cup confectioners' sugar
1 egg
1 (9 inch) refrigerated pie crust (such as Pillsbury®)
⅓ cup apricot jam, melted

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  • Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
  • Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.6 g, Cholesterol 23.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 132.3 mg, Sugar 24.7 g

Tips:

  • Choose ripe, juicy apricots: The quality of your apricots will greatly impact the flavor of your galette. Look for apricots that are plump, firm, and have a deep orange color.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they just come together, then stop. Using a food processor is not recommended.
  • Chill the dough before rolling it out: Chilling the dough will make it easier to roll and less likely to tear. If you can't chill the dough for at least 30 minutes, pop it in the freezer for 15 minutes.
  • Use a light hand when handling the dough: The dough is delicate, so be gentle when you're rolling it out and transferring it to the baking sheet.
  • Don't overfill the galette: Too much filling will make the galette difficult to fold and may cause it to burst. Fill the galette no more than 3/4 full.
  • Brush the crust with egg wash before baking: Egg wash will help the crust brown and give it a beautiful shine.
  • Bake the galette until the crust is golden brown and the filling is bubbling: This will take about 45-50 minutes.

    Conclusion:

    Apricot galette is a delicious and easy-to-make dessert that is perfect for any occasion. With its buttery crust, sweet and tangy filling, and rustic charm, this galette is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give apricot galette a try. You won't be disappointed!

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