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Perfect Apricot Frangipane Galette

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A rustic and delicious galette featuring a flaky crust, creamy almond frangipane, fresh apricots, and a honey glaze. Perfect for brunch or dessert with a buttery, nutty, and honeyed flavor.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1/4 cup (30g) almond flour
  • 2 tbsp (25g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tbsp (45–60 ml) ice water
  • Pinch of salt
  • 1/4 cup (57g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (60g) almond flour, finely ground
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp (8g) all-purpose flour
  • 6 to 8 medium fresh apricots, halved and pitted
  • 2 tbsp honey (mild-flavored like clover or wildflower)
  • 2 tbsp toasted almond slices (optional)

Instructions

  1. Make the crust: In a large bowl, combine all-purpose flour, almond flour, sugar, and salt. Add cold, cubed butter and work it into the flour until mixture resembles coarse crumbs with pea-sized bits (about 5 minutes). Add ice water one tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond cream: Beat softened butter and sugar until fluffy (about 3 minutes). Add almond flour and mix well. Beat in egg and vanilla extract until smooth. Stir in 1 tablespoon flour to stabilize. Set aside.
  3. Slice the apricots: Wash and halve apricots, removing pits. Slice large halves into quarters if needed.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Rustic edges are fine.
  5. Assemble the galette: Transfer dough to parchment-lined baking sheet. Spread almond cream evenly over dough, leaving a 2-inch (5 cm) border. Arrange apricot halves cut-side up in concentric circles, slightly overlapping. Fold edges of dough up and over filling, pleating as you go.
  6. Glaze and sprinkle: Brush exposed dough edges with warmed honey. Sprinkle toasted almond slices over apricots if using.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and almond cream is set and slightly puffed. Apricots should be soft but hold shape. Cover edges with foil if browning too fast after 30 minutes.
  8. Cool and serve: Let galette cool on baking sheet for at least 15 minutes before slicing. Drizzle more honey on top if desired.

Notes

Keep ingredients cold for a flaky crust. Don’t overmix dough to avoid toughness. Use ripe but firm apricots to maintain texture. Brush honey while warm for better shine. Cover crust edges with foil if browning too fast. Let galette rest before slicing for cleaner cuts. Dough and almond cream can be prepared ahead and refrigerated.

Nutrition

Keywords: apricot galette, frangipane, almond cream, honey glaze, rustic dessert, summer dessert, easy galette recipe

Find it online: https://elaraeats.com/perfect-apricot-frangipane-galette-recipe-easy-homemade-almond-cream-dessert/