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Easy Rustic Fresh Apricot Galette

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A beginner-friendly, rustic apricot galette with a flaky, buttery crust and fresh apricot filling, perfect for summer gatherings and quick desserts.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 4–5 fresh apricots, pitted and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon cornstarch
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling on crust)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits. If using a food processor, pulse 8-10 times.
  2. Sprinkle 3 tablespoons ice-cold water over flour mixture and gently mix with a fork. Add more water, one teaspoon at a time, until dough starts to come together when pressed. Avoid overworking. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. In a medium bowl, combine sliced apricots, sugar, lemon juice, cinnamon, and cornstarch. Toss gently to coat evenly. Set aside while dough chills.
  4. On a lightly floured surface, roll out chilled dough into a roughly 12-inch circle. Transfer dough to a parchment-lined baking sheet.
  5. Spoon apricot filling into center of dough, leaving about a 2-inch border. Fold edges over fruit, pleating as needed to create rustic edge. Brush crust with beaten egg and sprinkle with coarse sugar.
  6. Bake at 400°F (200°C) for 35-40 minutes, until crust is golden and apricots are bubbling. Cover edges with foil if browning too quickly.
  7. Let galette cool on baking sheet for at least 15 minutes before slicing to allow filling to set.

Notes

Keep butter and water cold for a flakier crust. Chill dough at least 30 minutes. Toss apricots with cornstarch to prevent watery filling. Cover crust edges with foil if browning too fast. Let galette cool before slicing for cleaner cuts. Dough can be made a day ahead and chilled. Frozen apricots can be used if thawed and drained well.

Nutrition

Keywords: apricot galette, rustic dessert, easy galette, fresh apricot dessert, summer dessert, beginner baking, flaky crust

Find it online: https://oracooks.com/easy-rustic-fresh-apricot-galette-recipe-5-steps-for-beginners/