apricot galette

Apricot Galette

Halved or sliced apricots are arranged over a round sheet of pastry dough and sprinkled with sugar before the edges of the dough are folded inward. The fruit sits exposed in the center while the pastry forms a rustic border. As the galette bakes, the apricots soften and release juices that mingle with the sugar, reflecting a simple fruit tart style common in French country baking.

During baking, the pastry turns golden and crisp while the apricots become tender and slightly concentrated in flavor. The fruit juices thicken as they reduce, creating a light glaze over the apricots and along the edges of the pastry. The technique relies on straightforward pastry preparation and direct oven heat to produce a rustic open-faced fruit tart.

Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Dessert
Fruit
Servings: 8

Equipment

  • baking sheet
  • parchment paper
  • cooling rack

Ingredients

  • 1 pre-rolled pie crust
  • 1 pint jarred apricots (or 1 lb fresh fruit)
  • 3 Tbsp. sugar, use ¼ cup if using fresh fruit
  • 1 Tbsp. flour
  • ½ tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • 1½ Tbsp. butter, cubed
  • 1 egg, beaten
  • coarse sugar

Instructions 

  • Preheat oven to 425°F.
  • Line an edged baking sheet with parchment paper.
  • Unroll the pie crust onto the parchment paper.
  • If using jarred apricots, pour into a collander and drain off the syrup.
  • Combine flour, sugar, and cinammon in a small bowl.
  • Slice the apricots into half inch slices (cut each jarred apricot half in two) and add to a medium sized bowl.
  • Cover the apricots the the dry mixture and toss to coat the fruit.
  • Add the vanilla to the apricots and blend.
  • Arrange the apricots in around the center of the pie crust, leaving about 2 inches around the outside edge.
  • Fold the outside of the crust over in sections (about 6-8) to cover the edges of the fruit and pinch together any cracks.
  • Brush the exposed top of the crust with the beaten egg wash and sprinkle the crust with coarse sugar.
  • Sprinkle small pieces of butter on the top of the fruit.
  • Place the baking sheet in the oven for 25-30 minutes until the crust is golden brown.
  • Remove from the oven and let stand for 15 minutes to cool.