Skip to Content

Apricot Galette

apricot galette overhead photo

Apricot galette is a dessert that can change throughout the year depending on your available, fresh ingredients. A galette is a free-form pastry usually topped with fruit. It’s also a great way to avoid making a double-crust pie. Call it “rustic” and your dessert is an instant success! I love how easy it was to pull this galette together.

I took ideas from these two recipes to create this apricot galette: the pastry from Martha Stewart’s plum galette and the apricot topping from Cooking Light’s apricot-thyme galette. You could use most any pastry recipe you prefer; Martha Stewart’s cookbook recommends pate brisee.

Yield: 12 slices

Apricot Galette

apricot galette before baking

Be creative with galettes– the idea of a simple round of pastry baked with summer fruits—apricots, peaches, and plums are a few choices which would all turn into fantastic desserts.

Prep Time 10 minutes
Active Time 40 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 20 minutes



  • 2 1/2 cups flour
  • 1 cup butter (cold)
  • 6 Tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup ice water


  • 1 1/2 Tablespoons cornstarch
  • 2 Tablespoons sugar
  • 1/2 cup peach or apricot jam
  • 1 1/2 to 2 pounds fresh apricots, cut into quarters


Process the pastry ingredients in a food processor until just combined. Form a ball with the dough and refrigerate it for an hour or overnight.

Later roll the dough out into a circle approximately 1/4 inch thick.


Combine the cornstarch and sugar; brush it on the pastry not quite to the edges.

Arrange the slices of apricots around the pastry. Start in the middle with a circular pattern and follow the circle with each layer. Fold the edges an inch or so over the fruit. Brush the fruit with the jam.


Refrigerate the galette for 30 minutes.

Preheat the oven to 400 degrees F. Bake for 35-40 minutes.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 309Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 300mgCarbohydrates: 39gFiber: 2gSugar: 17gProtein: 4g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

baked apricot galette

lavender shortbread with cup of tea
Lavender Shortbread
Homemade tomato basil bread
Tomato Basil Bread

Skip to Recipe