Fresh Apricot Galette

Aug 07, 2020, Updated May 24, 2022

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Q: Surplus of fresh stone fruit? A: Make a galette! Fresh fruit galettes are beautiful, flavorful, rustic, simple, and a no fuss, tasty, tart, delicious treat. The super flaky Ultimate All Butter pie crust pairs perfectly with the sweet and creamy fresh apricot filling and the slight tart of the fresh whole fruit. It leaves your taste buds waltzing on a warm summer night. A moment of silence is the best way to savor the flavor of this pastry dessert. You can tailor this basic galette recipe to fit whatever stone fruit (apricots, peaches, nectarines, plums, sour cherries) you have on hand, even mixing fruits if desired. The cooking time will vary slightly when making the filling. The possibilities are endless. Make it your own and enjoy any way that suits you- warm right out of the oven with ice cream or room temp for breakfast or a snack! Eat and share with Love.

Made with Amore,

Elena

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Ingredients

Pastry crust:

1 recipe of our: Ultimate All Butter Pie Crust Recipe(see step by step fool proof instructions)

Apricot puree/ filling (you will have puree leftover and you can refrigerate or freeze):

1 lb fresh ripe apricots, pitted and cut into small pieces

1 cup sugar (if you desire more sweetness 1 1/2 cups total sugar)

1 tsp vanilla extract

1 tsp cinnamon

6 fresh ripe, apricots pitted and split in half for top of galette

2 tablespoons butter for dotting the top

1 egg to egg wash the crust

Instructions

Make the apricot puree- place the apricots, sugar, vanilla and cinnamon in a large pot.
Let cook for about 40-60 minutes (the cooking time varies depending on the amount of water in the natural fruit), stirring occasionally, until cooked to a jam like consistency- all the water should be evaporated. The mixture should be thick, but not sticky.
Let the apricot puree cool for about 30 minutes
Make the pie crust as directed
Preheat the oven to 425 degrees F
Unwrap pie dough from the fridge, roll out on floured surface to make a large circle (about 16-18 inches in diameter)
Place the dough on a piece of parchment paper that is on a baking sheet.
Pour 1 1/2-2 cups apricot puree into the center of the pie dough and gently spread out leaving a 2-3 inch border on the edges. Start folding the edges up and over the edge of the filling. Do this around entire galette.
Place the fresh apricots face down to cover the inside of the galette, brush the top of the fresh apricots with more of the puree
Dot the top of the galette with the pea-sized butter pieces. When completed, set aside. Crack an egg and beat it with a fork. Brush the edges of the pie crust with the egg wash (this gives it the golden brown color).
Place in the oven on the center rack and bake at 425 degrees F for 15 minutes then turn down the temp to 350 degrees F for 25 minutes. Remove when the crust is golden brown and the center is bubbly.
When done, remove from the oven and let it set for at least 15-20 minutes, allowing the sweet fruit juices to thicken slightly.

Enjoy warm with creamy vanilla ice cream!

Apricot galette on a wood cutting board.

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena