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Fresh Apricot Galette

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5 from 1 review

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.

  • Total Time: 4 hours
  • Yield: 4 1x


Units Scale

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


  1. Make the apricot puree- place the apricots, sugar, vanilla and cinnamon in a large pot.
  2. 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.
  3. Let the apricot puree cool for about 30 minutes
  4. Make the pie crust as directed
  5. Preheat the oven to 425 degrees F
  6. Unwrap pie dough from the fridge, roll out on floured surface to make a large circle (about 16-18 inches in diameter)
  7. Place the dough on a piece of parchment paper that is on a baking sheet.
  8. 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.
  9. 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
  10. 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).
  11. 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.
  12. 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!

  • Author: Elena
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Dessert
  • Cuisine: French