Apricot Galette

Hi there,

Tis the season of beautiful stone fruits! When I’m feeling kind to my wallet, I tend to stay clear from the beautiful peaches, nectarines, and apricots display, but when I saw the beautiful apricots, I just could not resist.

For those of you who are novice or lazy bakers, you can use a premade Pâte sucrée (sweet shortcrust pastry) or even puff pastry if you prefer the flakiness. Normally, I love making my own. Since I know for sure I’m using real butter in there and not some weird plant hybrid substance, but I’m currently crashing at someone else’s place in New York; I have no equipments, no ingredients, and, most importantly, no space to roll out my dough to my hearts content. So, premade it is. But don’t worry! I’m giving you the full recipe!
I’m using the recipe from the ever so resourceful blog – Joy of Baking. I made some changes as mentioned above. I also decided to make two small galaettes instead. Enjoy!

Apricot Galette (Adapted from Joy of Baking)


Short Crust Pastry:

  • 1 1/4 cups (175 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) salt
  • 1 tablespoon (14 grams) granulated white sugar
  • 1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
  • 1/8 to 1/4 cup (30 – 60 ml) ice water

Apricot Filling:

  • 1 1/2 pounds (680 grams) fresh ripe apricots (8 large or 14 small apricots)
  • 1/3 – 1/2 cup (65 – 100 grams) granulated white sugar (or to taste)
  • 1/8 teaspoon kosher salt


Short Crust Pastry:

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.

Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.

Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13 inch (32 cm) square. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you prepare the apricots.

Apricot Filling:

Wash the apricots. Cut the apricots following the suture from stem to blossom end and then up the opposite side. Gently twist the two halves of the apricot and it should easily separate. Remove the seed and cut each half into two or three wedges (depending on size). Place the wedges of apricots in a large bowl and season with a pinch of salt. Then add the granulated white sugar and toss gently to combine. Arrange the apricot wedges evenly on the pastry (cut side up), leaving about a two inch (5 cm) wide border. Scrape any remaining sugar from the bowl and sprinkle over the apricots. Gently fold the edges of the pastry up and over the apricots, pleating as necessary. Make sure to seal any cracks in the pastry.

Bake the tart in a preheated 405 degree F (205 degree C) oven for about 35 – 45 minutes or until the pastry is golden brown. Remove from oven and place on a wire rack to cool. Garnish with chopped pistachios or almonds. Best served warm, with vanilla ice cream.

Makes one – 11 inch (26 cm) tart.

Bon Appetit!

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