Apricot Cherry Galette

Why You’ll Love This Recipe

This Apricot Cherry Galette is the perfect blend of sweet, tart, and buttery. The juicy apricots and cherries are naturally flavorful, and the flaky crust adds the ideal texture to every bite. Unlike a traditional pie, a galette doesn’t require any special equipment or precise shaping, making it much easier to prepare. The result is a rustic, beautiful dessert that is both comforting and sophisticated, perfect for any occasion. Whether enjoyed warm from the oven with a scoop of ice cream or served at room temperature, this galette is a real treat.

Ingredients

For the Galette Crust:

• 1 ½ cups all-purpose flour

• 1 tbsp sugar

• ½ tsp salt

• ½ cup unsalted butter, cold and cubed

• 4-6 tbsp ice water

For the Filling:

• 1 cup fresh apricots, pitted and sliced

• 1 cup fresh cherries, pitted and halved

• ¼ cup granulated sugar

• 1 tbsp cornstarch

• 1 tsp lemon juice

• 1 tsp vanilla extract

• 1 egg (for egg wash)

• 1 tbsp coarse sugar (optional, for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Galette Crust:

1. In a large bowl, whisk together the flour, sugar, and salt.

2. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Gradually add 4 tablespoons of ice water and stir with a fork until the dough begins to come together. Add more water, one tablespoon at a time, if necessary.

4. Turn the dough out onto a floured surface and knead it gently until it forms a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. While the dough is chilling, prepare the filling by combining the apricots, cherries, sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Toss the fruit to coat evenly and set aside.

Assembling the Galette:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Remove the dough from the refrigerator and roll it out on a floured surface into a 12-inch circle, about ¼-inch thick.

3. Transfer the dough to the prepared baking sheet and spoon the fruit mixture into the center, leaving a 2-inch border around the edges.

4. Fold the edges of the dough up and over the filling, creating a rustic border that partially covers the fruit.

5. In a small bowl, beat the egg and brush it over the exposed dough. Sprinkle the crust with coarse sugar if desired.

6. Bake the galette for 40-45 minutes, or until the crust is golden and the fruit filling is bubbling.

7. Let the galette cool for at least 10 minutes before slicing and serving.

Servings and Timing

• Servings: 8

• Prep time: 20 minutes (plus chilling time)

• Cook time: 40-45 minutes

• Total time: 1 hour 15 minutes (including cooling time)

Variations

• Berry Galette: You can swap the apricots and cherries for other fruits, such as blueberries, raspberries, or peaches.

• Almond Flavor: Add 1-2 tablespoons of ground almonds to the fruit filling for an almond-flavored twist.

• Spiced Filling: Add a pinch of cinnamon or nutmeg to the filling for extra warmth.

• Gluten-Free: Use a gluten-free flour blend to make the crust gluten-free. Be sure to adjust the amount of water, as gluten-free flours may require more moisture.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days. The crust may soften slightly, but the flavors will still be delicious.

• Freezing: If you want to freeze the galette, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F (175°C) oven for about 10-15 minutes.

• Reheating: To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes or microwave individual slices for 30-45 seconds.

FAQs

1. Can I use frozen fruit for the filling?

Yes, you can use frozen apricots and cherries, but be sure to thaw and drain them well before using them in the galette to avoid excess moisture in the filling.

2. Can I make the galette dough ahead of time?

Yes, you can make the dough ahead of time. Simply wrap it tightly in plastic wrap and refrigerate it for up to 2 days, or freeze it for up to 1 month. Let it thaw in the refrigerator before rolling it out.

3. Can I add other fruits to the filling?

Yes, feel free to mix and match with your favorite fruits. Peaches, plums, or even berries would work wonderfully in this galette.

4. How do I know when the galette is done?

The galette is done when the crust is golden brown, and the fruit filling is bubbling and thickened. The juices should be visibly bubbling up from the fruit.

5. Can I skip the egg wash?

You can skip the egg wash, but the crust will not have the same glossy finish. You could also use a milk wash as an alternative.

6. How can I make the crust flakier?

For an even flakier crust, make sure the butter is very cold when mixing it into the flour, and handle the dough as little as possible. Refrigerating the dough for at least 30 minutes helps as well.

7. Can I make this a savory galette?

Yes! You can create a savory version by using ingredients like tomatoes, cheese, and herbs for the filling, and adding a pinch of salt to the dough instead of sugar.

8. Can I make this galette without cornstarch?

Yes, you can skip the cornstarch, but it helps thicken the fruit juices and prevent the filling from becoming too runny. You can substitute with arrowroot powder or flour as an alternative.

9. Can I serve this warm?

Yes, this galette is delicious both warm and at room temperature. If serving warm, it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

10. Is it necessary to pre-chill the dough?

Chilling the dough helps prevent the butter from melting too quickly while baking, ensuring a flaky crust. While you can skip this step in a pinch, the texture of the crust may not be as light and tender.

Conclusion

An Apricot Cherry Galette is a delightful, rustic dessert that’s easy to make yet looks impressive on any table. The combination of sweet apricots, tart cherries, and a flaky, buttery crust makes for a perfect treat that can be enjoyed year-round. Whether you’re celebrating a special occasion or simply treating yourself, this galette is sure to satisfy your sweet tooth and leave everyone asking for seconds.

Apricot Cherry Galette

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• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This Apricot Cherry Galette is a simple yet elegant dessert that combines the sweet, tangy flavors of fresh apricots and cherries in a buttery, flaky crust. This rustic freeform pie is easy to make, visually stunning, and perfect for any occasion. Whether served warm with ice cream or at room temperature, it’s a delightful treat everyone will love.

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Ingredients

For the Galette Crust:

• 1 ½ cups all-purpose flour

• 1 tbsp sugar

• ½ tsp salt

• ½ cup unsalted butter, cold and cubed

• 4-6 tbsp ice water

For the Filling:

• 1 cup fresh apricots, pitted and sliced

• 1 cup fresh cherries, pitted and halved

• ¼ cup granulated sugar

• 1 tbsp cornstarch

• 1 tsp lemon juice

• 1 tsp vanilla extract

For the Egg Wash:

• 1 egg (for egg wash)

• 1 tbsp coarse sugar (optional, for sprinkling)

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Instructions

• Prepare the Crust:

  • In a large bowl, whisk together the flour, sugar, and salt.

  • Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

  • Gradually add 4 tablespoons of ice water, stirring with a fork until the dough starts to come together. Add more water if necessary.

  • Turn the dough out onto a floured surface, knead it gently into a ball, then flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

• Prepare the Filling:

  • While the dough chills, combine the apricots, cherries, sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Toss the fruit to coat evenly and set aside.

• Assemble the Galette:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • Roll the chilled dough out into a 12-inch circle on a floured surface.

  • Transfer the dough to the prepared baking sheet. Spoon the fruit mixture into the center, leaving a 2-inch border around the edges.

  • Fold the dough edges over the fruit, creating a rustic border.

• Brush and Bake:

  • Beat the egg in a small bowl and brush it over the exposed dough. Sprinkle with coarse sugar if desired.

  • Bake for 40-45 minutes, or until the crust is golden and the fruit filling is bubbling.

• Cool and Serve:

  • Let the galette cool for at least 10 minutes before slicing and serving.

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Notes

Feel free to use other fruits like peaches or plums for variety.To add extra richness, include 1-2 tablespoons of ground almonds in the filling.For a gluten-free version, use a gluten-free flour blend in the crust and adjust the water as needed.