Apricot Galette

    Apricot Galette


    11 people made this

    About this recipe: A rustic fruit tart, that is the perfect end to any meal. Shortcrust pastry is topped with an almond paste and sugared apricots, before being baked to perfection. Enjoy with cream or ice cream.

    Serves: 8 

    • 10 small fresh apricots, pitted and quartered
    • 5 tablespoons caster sugar
    • 115g ground almonds
    • 60g icing sugar
    • 1 egg
    • 1 sheet ready-rolled shortcrust pastry
    • 115g apricot jam, warmed

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Transfer pastry sheet onto a baking tray.
    2. In one bowl, toss apricots with caster sugar. In another bowl, mix ground almonds, icing sugar and egg together to create a paste.
    3. Spread almond paste in the centre of the pastry sheet, leaving 1.25cm border around the edge.
    4. Arrange apricots over the almond paste. Fold and crimp the 1.25cm border inwards over the apricots, leaving the centre of the tart uncovered.
    5. Bake in preheated oven until the pastry is golden brown, about 40 minutes. Brush the warmed apricot jam over the hot galette. Slice and serve.
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    Reviews in English (12)


    This was a very nice, not too sweet dessert, that went together quickly. The only changes to be made in the future are: 1. More apricots 2. Baked in a tart pan, with removable bottom 3. Oven temp. 375 and check the pie every 7 min. after 1/2 hour. I used a small knife to test if the apricots were softened. 4. Did not need to glaze afterward. This was truly a delicious dessert and, perfect if you wish something sweet after a meal, without a lot of heaviness  -  30 Jul 2010  (Review from Allrecipes US | Canada)


    I do a lot of baking with ground almonds. A hint if you cannot find almond meal: use a coffee grinder to grind blanched almonds.  -  11 Aug 2010  (Review from Allrecipes US | Canada)


    I love this recipe. It is so easy, but the end result is so special! My fresh apricots came off the tree in our neighbor's yard, and they were small comparitively, so I more than doubled the amount of apricots. Next time, I'll go ahead and triple the amount! It was delicious. I also totally agree (and so does my family) that the melted apricot jam is completely unnecessary, and even interferes with the perfect simplicity of this dessert. I'll be baking another one tonight!  -  16 Aug 2010  (Review from Allrecipes US | Canada)

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