Easy Apricot Galette

The best quick & simple fresh fruit dessert. It's sweet, tart, & yummy. Bake this 30-minute easy apricot galette recipe with a flaky pie crust all summer long.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine French

Servings

Calories 189 kcal

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

SERVING, STORING & REHEATING::

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.

TOP TIPS & VARIATIONS:

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

Calories: 189kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 167mgPotassium: 169mgFiber: 2gSugar: 11gVitamin A: 1020IUVitamin C: 5mgCalcium: 17mgIron: 1mg

Keyword 4th of July, dessert, egg-free, French, fruit, nut-free, quick, spring, stonefruit, summer, sweet

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