Beth’s Easy Apricot Galette Recipe

Beth’s Easy Apricot Galette Recipe

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Serves 8


For Pastry:
2 1/4 cups (270 g) flour
2 tbsp (25 g) sugar
1 tsp (5 ml) salt
1 cup (240 g) of cold salted butter*, diced
½ cup (120 ml) very cold water

*You can also use unsalted, but I find the salted gives a richer, deeper flavor to the pastry.

For the Galette
2 pounds (900 g) of semi-firm apricots, pitted and cut in quarters
1/4 cup (50 g) of sugar
1/3 cup (40 g) of flour
½ cup (120 ml) of reduced sugar Apricot jam + ¼ cup (60 ml) for garnish
1 tbsp (13 g) turbinado sugar

Place flour, sugar and salt in a large bowl and whisk to combine. Add butter and press the butter between your fingers, combining it with the flour, as you go. The idea is to create a coarse meal of butter and flour.

Add water and mix with a wooden spoon until a dough forms. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.

Roll out dough on a lightly floured piece of parchment paper (that is sized to fit a flat cookie sheet). Roll out to about 1/8″ thick, in the form of a large circle, about 15-16″ in diameter. Transfer dough, by sliding the cookie sheet underneath the parchment, to position the parchment paper and dough, on top.

Spread a thin layer of apricot jam onto the dough, creating a large circle, and leaving about 1 inch border all around.

Then toss the fresh apricots with the sugar, and flour (sorry forgot to show the flour part in the video, but it should have a little flour mixed in to avoid the galette from being too runny)

Arrange the apricots decoratively in circular rows, or just pile them on top of the jam. Then place 1-3 apricot halves in the center to create a decorative center.

Then fold the dough border over onto itself to create a crust border of about 1-2 inches. Brush the crust with water and sprinkle with the turbinado sugar. Place the cookie sheet with the galette, in the fridge for 15 mins (or the freezer for 10 mins) just to firm up before baking. Otherwise if it hits the oven without the dough being firm, the butter will melt too quickly and your galette will not hold its shape.

Bake at 425F (218 C) for 20 mins until golden brown, (if you like the look of black scorch marks on your galette, which I personally like because it reminds me of the apricot tarts in France, then go 450F (232C) for 15mins) then reduce to 350 (176C) for 5-7 mins, just to soften the apricots and to be sure they are well baked.

Allow to cool slightly and then for a nice “glossy finish” heat ¼ cup apricot jam in the microwave or in a sauce pan, until it reaches a liquid consistency. Then brush the jam on the finished galette, with a pastry brush, to give the apricots a shinny, glossy finish.

Serve the galette with homemade Amaretto whipped cream.

Serves 8

4 cups (950 ml) heavy cream
¼ cup (25 g) powdered sugar
¼ cup (60 ml) Amaretto*

*OR for plain whip cream skip the Amaretto, and add 2 tbsp (30 ml) vanilla extract, or for almond flavor without the alcohol add 1-2 (15/30ml) tbsp of Almond extract.

NOTE: Almond extract can be strong. So try 1 tbsp (15 ml) of Almond extract first, and if you’d like more flavor than add 2 tbsps (30 ml).

Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge. Just whisk it up with a spoon before serving.


View Comments (19)


  1. orsikocs

    March 30, 2016 at 2:35 pm

    i made this following the instructions exactly. it turned out perfect. whatever i make from your channel it always turns out exactly as it should. your instructions are the best ever!! seriously. this was adored by my friends, they actualy think i can bake.

  2. Lupe Guzman

    March 30, 2016 at 2:35 pm

    can i use Aluminum foil instead of parchment paper?

  3. Melanie Duvall

    March 30, 2016 at 2:35 pm

    Turned out great! Thanks! 

  4. Natalie Grasteit

    March 30, 2016 at 2:35 pm

    Hi Beth! I want to make this for my husband's family, but many have to eat gluten free and sugar free. Do you have any ideas for how to make it that way? I was thinking maybe an almond flour, but i dont know how to subsitute the sugar without using something like fructose (the flavor is never the same) but that might be the only way to do it. Do you think honey or maple syrup would work for "dressing" the fruit? Also, I was thinking about adding in dark cherries along with the apricot. Do you thing those flavors would go together? Any suggestions would be greatly appreciated!

  5. Matt Merril

    March 30, 2016 at 2:35 pm

    is the dough pate brisee? +Entertaining With Beth

  6. olivia kowalik

    March 30, 2016 at 2:35 pm

    Instead of apricots could I use necterines or peaches or something like that
    And can you please do more vlogs on your other channel In Beth's garden

  7. Faea Quantum

    March 30, 2016 at 2:35 pm

    What other fruits do you recommend us to use? 

  8. luipet2

    March 30, 2016 at 2:35 pm

    Could i use strawberries instead??

  9. Roxana Klein

    March 30, 2016 at 2:35 pm

    I have a life hack for pie crusts, scones, biscuits, etc. Instead of awkwardly crumbling in the cold butter into the flour with your hands, you can grate your cold butter and just mix it in.

  10. Ginny Holt

    March 30, 2016 at 2:35 pm

    Where can I find the amount of each ingredient use in Beth's banana foster recipe?

  11. BeastMaster228

    March 30, 2016 at 2:35 pm

    why didnt you use eggs?

  12. Diana Chin

    March 30, 2016 at 2:35 pm

    Just to let you know I really enjoyed all your videos and I learnt so much from it and recipes are easy to follow too. Thank you for sharing.

  13. Grace Murphy

    March 30, 2016 at 2:35 pm

    Can you make this with different kinds of fruit?

  14. arbonac

    March 30, 2016 at 2:35 pm


  15. Sofia Ivanisevic

    March 30, 2016 at 2:35 pm

    guys it an apricot pizza

  16. Lucy Reynolds

    March 30, 2016 at 2:35 pm

    hi beth! i really want to make this for my mother's birthday coming up, but being from australia fresh apricots aren't in season during winter 🙁 is there any way i could possibly use canned apricots? thanks! 🙂 

  17. Dalia Tysliavaitė-Blyžė

    March 30, 2016 at 2:35 pm

    Hi, Beth. Can I use nectarines or peaches for this recipe?

  18. Kathi B

    March 30, 2016 at 2:35 pm

    I hope this also works when using half of it. I'm not in the US and when I first saw that you need almost 1kg of Apricots, I knew that that'd be way more than enaugh. How many people does this usually serve? I thought about around 12 people, so yeah…

  19. Kuralay Sattarbekova

    March 30, 2016 at 2:35 pm

    I have done it but with sweet apples. So easy and delicious!

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