Apricot Galette
Melissa Clark's Peach & Blackberry Galette with Almonds, Apricot Galette, Summer Vegetable Galette
TODAY
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Rating:
2.5714285 (7 rated)
Cook time:
Prep time:
Servings:
8

Plump apricots turn jammy in this simple galette. Serve it with vanilla ice cream for an even more indulgent treat.

Technique tip: If you want to bake the galette ahead, you can bake it up to 8 hours ahead, then reheat it in a 275°F oven for 10 to 12 minutes just before serving.

Swap options: You can substitute plums for the apricots.

Ingredients

  • Dough

    • 1⅓ cups all-purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon fine sea salt
    • 1 large egg
    • Heavy cream, as needed
    • 2 teaspoons vanilla extract
    • 1 stick unsalted butter, cut into big pieces
  • Filling

    • 3 cups sliced apricots
    • 1/3 cup plus 1 tablespoons granulated sugar
    • 3 tablespoons cornstarch
    • 1 pinch salt
    • 1/2 lemon, zested and juiced
    • 2 tablespoons apricot jam

Preparation

For the crust:

1. In a food processor fitted with a steel blade or a large bowl, pulse or mix together flour, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.

2. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in vanilla extract.

3. Put the dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.

4. Heat the oven to 400°F. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

For the filling:

In a large bowl, toss together apricots, 1/3 cup sugar, cornstarch, a pinch of salt, and lemon juice and zest.

To assemble:

Using a spoon, spread apricot jam all over the pastry, leaving a 1½-inch border. Pile fruit on top of jam, maintaining border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining tablespoon sugar on top.

Bake for 35-45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

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Melissa Clark whips up a savory summer vegetable galette

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