Apricot Galette

What is a Galette? A Galette is a type of single-crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. This Apricot Galette has a flakey and crunchy crust with a pack of juicy and sweet apricot filling.

About This Apricot Galette

• This delicious dessert is unbelievably easy to make and packed with flavours and textures.
• The ingredients are easy and straightforward. To make the crust, we need All-Purpose Flour, Sugar, Salt, Butter, Vanilla Extract, and Vodka. The filling contains fresh Apricots, Cinnamon, Sugar, Cornstarch, and Vanilla Extract. Brush the crust with Heavy Cream and sprinkle it with Turbinado Sugar.
• The crust is similar to a pie crust; it is flakey, light and buttery, but its edges stay open to expose the inside apricot filling.
• The filling combines ripe and juicy apricots, sugar, and cornstarch, which thickens the filling and absorbs some of the fruit juice.
• Lastly, the crust is topped with Turbinado sugar for additional flavour and crunch.

How To Make The Galette

• Pour the flour, salt, sugar, and cold butter into a food processor and blitz a few times until the mixture resembles wet sand.
• Add 1-2 tablespoons of chilled Vodka and blitz again. The mixture should hold a shape when pressing in between your fingers. If it is too dry and powdery, add more Vodka.
• Dump the mixture on a clean surface and bring it together to shape a round disc. Wrap it in a cling wrap and chill it for one hour.
• When ready to bake, preheat the oven to 375F and line a baking sheet with parchment paper.
• Place the dough between two pieces of parchment paper and roll it out to at least 10 inches in diameter. The edges are jagged, which is fine as this will give the Apricot Galette a more natural look, but you can cut the edges with scissors for a clean look.

• Transfer the Galette to the lined baking sheet.
• Wash, dry, and slice the apricots to ⅛, then toss them with cinnamon, sugar, cornstarch and vanilla extract.
• Pour the apricots into the center of the dough and fold the edges over the filling. If the mixture has too much juice, discard it, as it will make the Galette too soggy.
• Brush the edges of the crust with heavy cream and sprinkle it with Turbinado Sugar.
• Bake the Apricot Galette for 30-35 minutes or until the edges look golden. Let it cool down before cutting and serving.

See more recipes here:

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Peach Coffee Cake,

Strawberry Coffee Cake

Storing: This Apricot Galette can be stored in an airtight container in the fridge for one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe