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Apricot Galette

The perfect mix of tart and sweet. 

Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 6


  • 3 apricots sliced
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1 egg beaten

For the crust:

  • 1 1/2 cups flour
  • 2 tbsp sugar
  • 1 stick unslated butter cold, cubed
  • 1/4 cup cold water
  • pinch of salt


  1. Add the sliced apricots, sugar, and vanilla into a bowl. Let the apricots soak while you make the crust. 

Make the crust:

  1. Add the flour, sugar, salt, and cubed butter into a bowl. 

  2. Use a pastry cutter to cut the mixture until its close to coarse, pea-sized crumbs. 

  3. Add 1/4 cup of ice water and stir with a fork. 

  4. Knead the dough in the bowl until it all comes together. Shape the dough into a ball and flatten it into a think disk. 

  5. Wrap the dough in plastic wrap and refrigerate for at least one hour. 

  6. Preheat the oven to 435 degrees Fahrenheit. 

  7. Line a baking sheeting with parchment paper. 

  8. On a lightly floured surface, roll the dough into a 12-inch circle. 

  9. Transfer the dough to a prepared baking sheet. 

  10. Spoon the apricot into the center of the dough, leaving a 2-3 inch border on the edges. 

  11. Brush the crust with beaten egg and sprinkle with sugar. Bake for 30-35 minutes or until the crust is golden brown.

  12. Remove the oven and allow to slightly cool before serving. 

Recipe Notes

The Galette tastes best on the same day it is baked. I highly recommend topping with vanilla ice cream!