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Perfect Roasted Apricot Galette with Almond Frangipane

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A cozy and elegant dessert featuring caramelized roasted apricots atop a silky almond frangipane filling inside a flaky homemade pie crust. Perfect for seasonal gatherings and easy enough for a busy evening treat.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar (optional)
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 1/2 cup (50g) almond flour, finely ground
  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (room temperature)
  • 1/2 tsp almond extract (optional)
  • 1 tbsp all-purpose flour
  • 6–7 medium fresh apricots, halved and pitted
  • 1 tbsp honey
  • 1 tsp lemon zest
  • 1/4 tsp ground cinnamon (optional)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 2 tbsp sliced almonds
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, sugar (if using), and salt. Add cold, cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, stirring gently until dough starts to clump. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane: In a medium bowl, cream softened butter with sugar until light and fluffy. Beat in the egg and almond extract. Fold in almond flour and all-purpose flour until smooth. Set aside.
  3. Roast the Apricots: Preheat oven to 375°F (190°C). Toss halved apricots with honey, lemon zest, and cinnamon. Spread on a parchment-lined baking sheet and roast for 15-20 minutes until tender and caramelized. Let cool slightly.
  4. Roll Out the Dough: On a floured surface, roll dough into a roughly 12-inch (30cm) circle about 1/8 inch (3mm) thick. Transfer carefully to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread almond frangipane evenly over the center of the dough, leaving a 2-inch (5cm) border. Arrange roasted apricots, cut side up, on top of the frangipane.
  6. Fold the Edges: Gently fold dough edges over the filling, pleating as you go to make a rustic border. Brush crust with egg wash and sprinkle with sliced almonds.
  7. Bake: Bake at 375°F (190°C) for 35-40 minutes until crust is golden and frangipane is set. Rotate halfway through baking for even color.
  8. Cool and Serve: Let cool on the baking sheet for at least 15 minutes before dusting with powdered sugar and slicing.

Notes

If crust browns too quickly, tent loosely with foil halfway through baking. Keep dough chilled and lightly floured when rolling to prevent sticking. Fresh apricots roast better than frozen; if using frozen, thaw and drain excess liquid. Egg wash adds shine and crispness. Variations include swapping apricots for peaches or plums, gluten-free flour blends, vegan butter and flax egg substitutions, or nut-free versions using sunflower seed flour.

Nutrition

Keywords: apricot galette, almond frangipane, roasted apricots, homemade dessert, easy galette, seasonal dessert, fruit tart, rustic galette

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