One of new my favorite summer fruit desserts is this Easy Apricot Galette recipe. The French-inspired treat has a freeform flaky pastry pie crust that's loaded with fresh ripe sweet apricots that's utter perfection.
Why this Apricot Galette Recipe is so EASY: The shortcut tip is using a premade refrigerator pie crust making this a quick and simple 30 minute recipe to make at home.
I will be honest, I didn't set out to bake this recipe when I bought a big batch of fresh apricots at the store. But since it was early in the season, the apricots weren't very juicy or flavorful. Wasting them would break my heart so this dessert idea came to mind.
This is the best recipe to transform lackluster or tart fruit into something yummy. This pie-like dessert needs no fancy equipment - no rolling pin, mixer, food processor, or pie pan - just a sheet pan. Anyone can make it!
This was inspired by my recipe for Puff Pastry Apple Galette. Both use a ready-made crust yet taste like a fancy pastry chef made it. Ok, now we bake!
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Ingredients
Besides the pie crust and the fresh apricots, all you need are some staples you likely already have. This no-fuss apricot galette is made without eggs, almonds, cinnamon, or added butter like the classic French version but you won't miss them.
Here are important notes for some ingredients:
- Pie Crust - use a room temperature pre-made pie crust from your grocery store freezer or refrigerator aisle, I am using a single 9-inch pie crust from Pillsbury.
- Apricots - fresh ripe fruit is best (not canned or dried)
- Sugar - both brown and white sugar is used for a caramelized sweet flavor.
- Cornstarch - to thicken the natural fruit juices into the perfect fruit filling.
- Vanilla - the floral flavor pairs great with stone fruits.
- Nutmeg - the warm spice makes every bite comforting.
- Salt - it offsets the sugar for balance and helps release the apricot juices from the cut pieces.
- Heavy Cream - gives the crust rich beautiful color.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Apricot Galette
This 30-minute galette recipe is so simple you will be making it all year round. Bake it up with any type of fruit or combinations - a mixed berry galette is also to die for!
Here are the easy steps for making apricot galette with a pre-made pie crust.
- Make the Apricot Filling
- Assemble the Galette
- Bake in the Oven
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Apricot Filling
Before beginning, make sure that the pie crust is room temperature. It needs to be soft and pliable so it will lay flat & be easy to fold and crimp in the next step.
Also, preheat the oven to 400°F.
In a medium mixing bowl add the filling ingredients; quartered apricots, brown sugar, granulated white sugar, cornstarch, and nutmeg.
Gently fold the ingredients together. Take care to be sure the apricots keep their shape yet are coated.
TIP: taste one of the apricot wedges for how tart or sweet they are - fruit may be very tart and need an extra tablespoon of sugar. Adjust if needed.
2 - Assemble the Galette
Once the apricot filling is ready, it is time for the creative fun part. Don't worry how this comes out - remember, it is suppose to be freeform and rustic looking.
On a parchment lined baking sheet roll out the ready-made pie crust. There is no need to roll it thinner, it is perfect as is.
There are two ways to add the fruit - this photo uses choice 2. Either way, leave a 2-inch border around the edge.
1) Spoon the apricot filling into the center of the pie crust & spread it in an even inner circle.
2) For a fancier look, arrange the apricots in a decorative spiral pattern but slightly overlapping design.
Next, carefully fold the dough edges over just so it touches the edge of some filling. This is where it is important that the dough is not too cold and firm.
As your grab each section of crust to fold, overlap & pinch pleats in the crust as you work around the circle making sure there are no cracks or holes. This is what it will look like.
Use a pastry brush to add heavy cream to all the crust edges.
TIP: if you prefer a shinier crust, use and egg wash instead of cream. There are differences but both will give you a pretty golden crust & this recipe I am keeping egg-free.
For the final step sprinkle with additional granulated sugar over the cream that has be basted on.
3 - Bake in the Oven
Once it is preheated to 400°F, set a timer for 20 minutes.
Bake the galette for 20 minutes in the center of the oven.
It will be done when the crust is medium golden brown as seen here. The crimped edges will be a darker brown.
NOTE: if it is under cooked the bottom may be soggy so do not remove it when it is light brown.
Let the galette rest on the baking sheet for 5 minutes. Then it will firm up and be easier to move to a serving plate or cutting board.
Let it cool another 5 minutes before slicing to serve.
Serving & Storing
Once cool, cut into 6 wedges. Place a slice onto a plate and enjoy while warm.
Store leftovers in the refrigerator for up to 5 days. Reheat slices in the microwave for 30 seconds.
What to Serve with a Galette: Yummy topping ideas include a dollop of fresh or canned whipped cream, a scoop of vanilla ice cream, or drizzle with caramel sauce.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - DO NOT underbake it or the bottom will be soggy.
- DO NOT skip letting the crust come to room temperature or the cold dough will crack & break when trying to fold it over.
- Substitute apricots with slices of other fresh ripe stone fruits such as plums, nectarines, or peaches.
- This is a twist on the old-fashioned galette method using a pie crust but you can try it with frozen puff pastry or gluten-free crust.
- Make this in spring and summer when apricots are in season typically May - July; common varieties include Blenheim, Moorpark, Earlicot, Harglow, Tilton, and other kinds of apricots.
- Another thing I love about living in California is we grow apricots in our yard & can find them easily at farmer's markets.
- We actually have a "fruit salad" tree that has 4 different fruits - apricot, peach, and 2 kinds of plums - LOVE IT!
- Will you top your slice of galette with anything or eat is in its purest form which is decadent as is?
FAQ
And undercooked crust or a crust that is too thick will cause it to not brown on the bottom. Your oven temperature may not be evenly distributed and you may need to bake it on the bottom rack for the final 5 minutes where it is closer to the heat.
I think they are. There is no pressure for a perfect pie crust with crimped edges or lattice topping. The rustic shape is both easy and classic. Plus they bake up fast (typically in half the time as a double crust pie) so you get to enjoy a bite without waiting.
Easy Apricot Galette
Equipment
- baking sheet pan
Ingredients
- 1 9-inch pie crust room temperature ready-made or homemade such as Pillsbury (gluten-free works too)
- 2 cups apricot pitted & quartered
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 teaspooon vanilla
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 2 teaspoons heavy cream
- granulated sugar additional for sprinkling on crust
Instructions
- Preheat oven to 400°F.Make sure the pie dough is room temperature so it will roll, fold, & crimp easily.
- On a parchment lined or nonstick baking sheet, place the pie crust in the center.1 9-inch pie crust
- In a large mixing bowl add the quartered apricots, sugars, cornstarch, vanilla, nutmeg, & salt. Gently toss to coat the apricots with all the other ingredients. TIP: do a taste test for sweetness. Some fruit will be more tart and need more sure. Add more (½-1 tablespoon white sugar) if needed and to your preference.2 cups apricot, 2 tablespoons brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, 1 teaspooon vanilla, ¼ teaspoon nutmeg, ⅛ teaspoon salt
- Spoon the apricot filling into the center of the pie crust. Arrange the apricots in a decorative spiral pattern and layer in a single but slightly overlapping design. Make sure to leave a 2-inch border around the edge. You can also spoon it in the center and spread it out evenly for a quicker prep without the fancy layering.
- Fold the dough edges over just so it touches the edge of some filling, pinching pleats in the crust as you work around the circle. Brush the crust edges with the heavy cream and sprinkle with a bit more white granulated sugar.2 teaspoons heavy cream, granulated sugar
- Place in the middle of the preheated oven. Bake for 25-30 minutes.
- The galette is done when the crust is a medium golden brown and the edges are a touch darker. This way the bottom is set and firm and the filling is bubbly hot. Remove carefully from the oven and let cool for 5 minutes on the baking sheet. Next transfer it to a cutting board or platter and cool another 5 before serving.
- Cut into wedges and serve on individual plates. Enjoy while fresh and warm from the oven.Optional toppings; whipped cream, ice cream, and/or caramel sauce.
Notes
- Serve cut into wedges & topped with whipped cream or make it a la mode with a scoop of vanilla ice cream.
- Drizzle with caramel sauce for a deluxe version.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat galette slices in the microwave for 30 seconds.
- Make sure the pie crust is room temperature so it is easy fold over & crimp without breaking.
- Do not under bake or the bottom of the crust will be soggy - the top crust should be a medium golden brown with a few darker edges when it is ready.
- Use any stone fruit or combination - try substituting with peaches, nectarines, or plums.
- Use a gluten-free pie crust if needed for allergy or health reasons. The filling is already gluten-free without any added flour.
- Use an egg wash instead of heavy cream as a substitute - will still brown the crust but also make it shiny.
Nutrition
More Summer Fruit Dessert Recipes
Here are some similar recipes to bake in when the weather heats up but you still want something sweet & fruity:
Esme Slabbert says
Oh wow, just wow, this does look so incredibly delicious. Saving it
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