Apricot Almond Galette

This apricot almond galette is made with a flaky pie crust, a layer of almond paste, and fresh apricots on top. The crust folds up around the edges and bakes golden, with soft fruit in the center. It takes about 1 hour and serves eight.

The almond paste here is just almond meal, confectioners’ sugar, and an egg stirred together. Spread it on the crust first. It gives the galette a soft, nutty base and soaks up juice from the apricots so the crust underneath stays crisp.

Leave a 1/2-inch bare edge of crust all around, then fold it inward over the filling. The center stays open. Toss the apricots in sugar before they go on, and brush the whole thing with melted apricot jam right out of the oven for shine.

Apricot Almond Galette

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Pies & Tarts Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This apricot almond galette layers fresh apricots over a quick almond paste on a flaky crust, finished with a melted apricot jam glaze.

Ingredients

• 1 (9-inch) refrigerated pie crust (such as Pillsbury)
  
• 10 small fresh apricots, pitted and quartered
  
• 1/3 cup white sugar
  
• 1 cup almond meal
  
• 1/2 cup confectioners’ sugar
  
• 1 large egg
  
• 1/3 cup apricot jam, melted

Instructions

1. Preheat the oven to 350°F (175°C). Roll the pie crust out onto a baking sheet.
   
2. Toss the apricots with the white sugar in a bowl until evenly coated, then set aside.
   
3. Combine the almond meal, confectioners’ sugar, and egg in a separate bowl until it’s paste-like. Spread it onto the center of the crust, leaving a 1/2-inch bare edge all around. Arrange the sugared apricots on top of the almond paste.
   
4. Fold the bare 1/2-inch crust edge inward over the almond paste and apricots, leaving the center uncovered. Crimp the edges with a fork.
   
5. Bake until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the galette. Slice and serve hot.

FAQs

What is the almond paste made of?

Just almond meal, confectioners’ sugar, and an egg stirred together until paste-like. It’s quicker than store-bought almond paste and spreads straight onto the crust as the base layer.

Why spread almond paste under the apricots?

It soaks up the juice the apricots release as they bake, so the crust underneath stays crisp instead of going soggy. For a tart that uses a cream filling the same way, see my Apricot Tart

Do I need to peel the apricots?

No. The skins soften as they bake and hold the fruit together. Just pit and quarter them, then toss with sugar before arranging on top.

Can I use a different fruit instead of apricots?

Yes. Peaches, plums, or nectarines all work on the same almond base. Cut them to a similar size so they bake evenly.

What do I do with leftover apricot jam?

The melted jam glaze uses only a third of a cup, so you’ll likely have extra. It also fills the centers of my Apricot Cookies Recipe, if you want to use it up.