Apricot Frangipane Galette

Staff Writer
Apricot Frangipane Galette
Apricot Galette
Paulette Phlipot

Apricot Galette

With a tender crust, sweet-tart apricots, and a creamy almond filling, this rustic galette is my take on a classic French dessert. Because it's quite delicate I recommend serving it directly from the baking sheet. Begin your prep several hours in advance to give the dough a chance to chill and the finished tart an opportunity to cool completely. 

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6
Servings
582
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 1 Cup plus 1 tablespoon (128 g) all-purpose flour
  • 1/4 Cup (40 g) almond meal
  • 1/4 Teaspoon kosher salt
  • 1 Tablespoon sugar
  • 9 Tablespoons cold butter, cut into tablespoons
  • 3/4 Teaspoons almond extract
  • 2 Tablespoons ice water

For the almond frangipane

  • 1/2 Cup (80 g) almond meal
  • 1/4 Cup (63 g) sugar
  • 4 Tablespoons butter, at room temperature
  • 1 egg
  • 1/2 Teaspoon almond extract
  • Pinch of kosher salt

For the fruit

  • 4-5 apricots (about 10 ounces), pitted and quartered
  • 1 Tablespoon sugar
  • 1/2 Teaspoon lemon juice

Directions

For the crust

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, almond meal, salt, sugar, and cold butter on low speed until clumps begin to form, about 1 minute. Add the almond extract and ice water and continue mixing until the dough comes together in a mass, 1-2 minutes longer. 

Transfer to a large sheet of plastic wrap, flatten into a 4 1/2-inch disc, wrap tightly, and refrigerate for 1 hour. 

For the almond frangipane

Beat the almond meal, sugar, butter, egg yolk (reserve the egg white), almond extract, and salt on medium speed in the same mixing bowl (no need to clean it) until smooth, about 1 minute. Refrigerate, covered, until the crust is ready. 

Line a heavy rimmed baking sheet parchment. (If your baking sheet is thin, stack two together.)

In a large bowl, toss the apricots with the sugar and lemon juice. On a floured countertop, roll out the chilled dough to a rough 11-inch circle. Transfer to the prepared baking sheet. Spread the frangipane thickly over the dough, leaving a 1 1/2-inch border. Scatter the apricots cut-sides down atop the frangipane, scraping any residual juices on top. (Do not pile the apricots in a heap. If they don't fit, eat them separately.) Fold in the pastry, pleating as you go, leaving a 4-5 inch circle of fruit exposed. Freeze on the baking sheet for 20 minutes. 

For the fruit

Meanwhile, preheat the oven to 450 degrees. Whisk the reserved egg white until frothy. Brush it on  the exposed pastry. Bake in the center of the oven for 25-30 minutes, or until the pastry is golden brown and the frangipane is set. Transfer the baking sheet to a cooling rack. Allow the galette to cool to room temperature, at least 30 minutes. Slice and serve directly from the baking sheet. 

Apricot Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Apricot Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
36g
56%
Sugar
20g
N/A
Saturated Fat
17g
84%
Cholesterol
93mg
31%
Protein
11g
21%
Carbs
56g
19%
Vitamin A
264µg
29%
Vitamin B12
0.1µg
1.9%
Vitamin C
5mg
8%
Vitamin D
0.6µg
0.2%
Vitamin E
1mg
6%
Vitamin K
4µg
5%
Calcium
38mg
4%
Fiber
4g
16%
Folate (food)
21µg
N/A
Folate equivalent (total)
131µg
33%
Folic acid
65µg
N/A
Iron
2mg
14%
Magnesium
15mg
4%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
14%
Phosphorus
172mg
25%
Polyunsaturated
1g
N/A
Potassium
324mg
9%
Riboflavin (B2)
0.3mg
16%
Sodium
114mg
5%
Sugars, added
15g
N/A
Thiamin (B1)
0.3mg
23.3%
Trans
1g
N/A
Zinc
0.5mg
3.4%

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