Apricot Galette
A rustic, free-form apricot galette with buttery pastry and sweet, juicy apricots. This elegant yet simple dessert showcases the natural beauty of fresh apricots.
Ingredients
- 8 large fresh apricotshalved and pitted
- 1 pie cruststore-bought or homemade
- 1/3 cup granulated sugardivided
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zestfresh
- 1 eggbeaten for egg wash
- 1 tablespoon coarse sugarfor sprinkling
- 2 tablespoons buttercut into small pieces
- 2 tablespoons apricot jamfor glazing
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Roll out pie crust on the prepared baking sheet into a 12-inch circle. Don't worry about making it perfect - rustic is the goal!
- 3
In a bowl, toss apricot halves with 1/4 cup sugar, cornstarch, vanilla, and lemon zest.
- 4
Arrange apricots cut-side down in center of crust, leaving a 2-inch border. Dot with butter pieces.
- 5
Fold edges of crust up and over apricots, pleating as needed. Brush crust with beaten egg and sprinkle with coarse sugar.
- 6
Bake 30-35 minutes until crust is golden brown and apricots are tender and caramelized.
- 7
Warm apricot jam and brush over hot apricots for a beautiful glaze. Cool 15 minutes before serving.
💡 Pro Tips
Choose apricots that are ripe but still firm - they should give slightly to pressure but not be mushy. If apricots are very sweet, reduce sugar to 2-3 tablespoons.
🔄 Variations
Add 1/4 cup sliced almonds over apricots before baking. Try mixing apricots with fresh berries like raspberries or blackberries.
🏠 Storage
Best served warm the day it's made. Store covered at room temperature for 1 day or refrigerate for up to 3 days.