The Best Apricot Galette Recipe 

Fruit Galettes Are the Easiest and Most Versatile Rustic Dessert to Bake

I’ve always been a mix of traditional and free-spirited. My parents were self-proclaimed hippies, and their creative, rebellious approach to life definitely rubbed off on me. They lived the free-flowing life of the ’60s before eventually settling in the city and having a few kids. Somewhat unexpectedly, though, the importance of good manners filtered into their parenting style. They raised the three of us with a surprising dose of Old-World etiquette – something that feels almost quaint in today’s fast-paced world.

Pleases and thank yous were second nature, and handwritten thank you notes were a must after receiving a gift or attending a party. But perhaps the most lasting lesson my mom taught me? Never show up to someone’s home empty-handed. Whether it was a playdate, a party, or just a casual chat over tea, she always brought along something sweet to share. I’ve learned to follow that same rule. A small gift or token is not only polite, but it’s an age-old custom! The gesture may seem a bit antiquated in the much more casual world that we live in today, but let’s be honest – who doesn’t like getting a little gift!? That’s where this apricot galette recipe truly shines!

Why Apricot Almond Galette Recipes Always WOW a Crowd

You can never go wrong with bringing a sweet. A galette is like the rustic cousin of traditional fruit pies. They can be sweet or savory, filled with fruit or vegetables, but they’re always delicious. This apricot almond galette recipe is one of the most simple pastry-based desserts around! You need just one round of pie dough and the filling of your choice. No fussy crimping or trimming here, just fold the edges in towards the luscious filling and you have an amazing quick pie that looks like you were working in the kitchen for ages!

What Makes This the Best Apricot Galette Recipe Different?

This is a sweet apricot galette incorporates some sourdough discard into butter crust. Sourdough is the basis of so many delicious breads and treats, but you do have to feed it regularly. So, what to do with that scrap? Take all of that tangy sourdough goodness and incorporate it into a flaky galette crust. 

No Sourdough? No Problem!

If you don’t have any sourdough scrap around, no stress! Just use a traditional Butter Pastry Crust Recipe. You can even use a store-bought butter pie crust, if you’re in a pinch. I won’t tell. 

For the filling, I’ve mixed fresh apricots with dried apricots, sugar, and St Germain Liqueur to create an amazingly bright, flavorful, and floral-scented apricot galette. A combination of almond flour, sugar, and a bit of all-purpose flour is placed into the rolled out pie dough to absorb all of those sweet juices from the apricot mixture, while keeping the crust itself nice and flaky. The sourdough pastry is tender and the elderflower whipped cream topping reinforces the floral apricots. The end result is a galette that feels like it belongs in a French patisserie! 

What is Elderflower Liqueur?

Elderflowers are the blossoms of the Elderberry Shrub, found widely in the Northern Hemisphere. Part of the Sambucus genus of flower plants, they flower in the late spring to early summer, and both the flowers and elderberries have culinary and medicinal benefits. It’s important to note; Elderflowers/Eldererries should only be consumed when cooked. Elderflower liqueur is beautifully floral and quite viscous, made by steeping together a blend of the flower crowns with sugar and alcohol, over high heat. My favorite brand is St-Germain, but there are several brands on the market. Often used as a supporting “player” in cocktails and syrups, it’s just delicious when paired with ripe summer fruit.

Substitutions and Flavorful Additions

• One of the beauties of this type of dessert recipe is its versatility. 
• If apricots aren’t available in your area, you can use fresh sweet peaches instead. 
• Red plums are also a delicious alternative with the dried apricot portion of the filling. 
• Add some herbal notes with fresh thyme or rosemary worked into the dough. Or, sprinkle on some freshly torn basil on top of the baked galette before serving.
• Ground cinnamon can complement the sweetness of the stone fruit filling as well. Add 1/8 teaspoon to the dough mixture and bake as directed

Pretty as a Summer garden, and baked in an hour, any host or hostess would be thrilled to be presented with this beautiful Summer Apricot Galette Dessert!

Apricot Galette with Elderflower Whipped Cream

There’s something effortlessly elegant about a galette, and this one is no exception. Juicy fresh apricots meet a golden sourdough butter crust, finished with a dreamy elderflower whipped cream that feels like a kiss of summer. It’s rustic, relaxed, and just the right amount of refined. Whether you’re using up sourdough discard or opting for a classic crust, this tart is a breeze to pull together. Serve it warm with a scoop of vanilla ice cream or a spoonful of ricotta for a twist that makes it picnic or party worthy. A little almond, a lot of fruit, and a whole lot of charm; this galette is made to impress without the fuss.

Ingredients

the crust

• 2 2/3 cup all-purpose flour
• 1 tablespoon sugar
• 1 pinch of salt
• 1 cup of cold unsalted butter sliced into chunks
• 1/4 cup sourdough starter scrap
• 2 tablespoons cold water

apricot filling

• 6 fresh apricots washed & pitted
• 1 cup dried apricots sliced into strips
• 1/4 cup water
• 1/4 cup St~Germain
• 1/2 cup + 4 tablespoons sugar separated
• 3 tablespoons cornstarch
• 1 teaspoon fresh lemon juice
• 2 tablespoons AP flour
• 2 tablespoons almond flour
• pinch of salt
• 1 egg
• 1 tablespoon milk
• raw sugar for dusting optional

elderflower whipped cream:

• 1/2 cup heavy cream cold
• 1 1/2 tablespoons St-Germain
• 1 1/2 tablespoons sugar

Instructions

to make the crust:

1. In the bowl of a food processor, place the flour, salt, and sugar. Pulse several times to mix.
2. Next, begin adding the chunks of butter to the flour mix, pulsing between additions. You want to incorporate each chunk separately, until you get a sandy texture.
3. Now pour in your 1/4 cup of sourdough starter, and drizzle in the cold water, as you give the mix several long pulses. You want to blend the dough just until it comes together.
4. Dump the dough out onto a floured board and work into a rough ball. Split into to portions and shape each into a disk. Wrap the dough tightly in plastic wrap and let chill in the refridgerator fridge for 1 hour. You can freeze the extra dough or make two galettes!

for the apricot filling:

1. In a small saucepan, bring 2 tablespoons of sugar, 1/4 cup St-Germain, and 1/4 cup of water to a boil, while whisking occasionally. Let boil for 2 minutes and place off the heat. This is your sugar syrup.
2. While the syrup is heating, cut the dried apricots into strips, and place into a heatproof bowl. Once the syrup is finished, carefully pour over the dried apricots to rehydrate them slightly. Let cool.
3. Pit your fresh apricots and slice. Add to a medium sized bowl.
4. Grab a fine-mesh sieve and place over a small bowl. Pour the rehydrated apricots through the sieve, catching the extra syrup in the bowl. Reserve the syrup for brushing the top of the finished galette.
5. Add the rehydrated apricots to the fresh apricots, then mix in 1 teaspoon of fresh lemon juice, 3 tablespoons of cornstarch, and 1/2 cup of sugar.
6. In another small bowl, mix 2 tablespoons sugar, 2 tablespoons flour, 2 tablespoons of almond flour, & a pinch of salt. Reserve.

to assemble:

1. Preheat your oven to 400F and reserve a large cookie sheet.
2. Place a piece of parchment paper on your work surface, and flour lightly, along with your rolling pin.
3. Roll out your pie dough into a rough circle, about 1/8 of an inch thick.
4. Next, spread your flour/almond meal mix into the center of the dough and pat to spread out slightly.
5. Add the apricot filling on top and spread, leaving about two inches of the pie dough as a border (this will be folded over).
6. Begin to fold sections of the pie dough edges towards the center, slightly overlapping as you go. Be careful not to tear the dough near the bottom, as you’ll spring a leak, and all of your delicious juices will escape! (so if you do tear the dough, patch it up!) Gently press and pinch as you fold the edges.
7. Next, an egg wash: Whisk 1 egg and a small amount of milk in a bowl. Brush onto the pie dough with a pastry brush, to help seal any small leaks and create a lovely glossy finish once baked. Sprinkle the pie dough with some raw sugar to finish.
8. Transfer the galette, on the parchment paper, onto your cookie sheet.
9. Bake for 1 hour, until the center is bubbling.
10. Let cool to room temperature before serving.
11. *Optional Glaze; Reduce the leftover sugar syrup on medium high heat.
12. Boil until large bubbles form and pull from the heat. Gently brush the syrup over the baked and cooled galette, fruit filling only.

for the whipped cream:

1. Place the heavy cream into a large bowl and begin to whisk vigorously.
2. Once the cream begins to show soft peaks, add the sugar and St-Germain.
3. Continue to whisk until you get fluffy high peaks.
4. Serve on top of the galette.

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4.34 from 3 votes

Apricot Galette with Elderflower Whipped Cream

This is a sweet apricot galette with a sourdough butter crust, topped with pillowy elderflower whipped cream. If you don’t have any sourdough scrap around, no stress! Just use a traditional Butter Crust recipe. Pretty as a Summer garden, and baked in an hour, any host or hostess would be thrilled to be presented with this beautiful Apricot Galette!

Prep Time30 minutes mins

Cook Time1 hour hr

Course: Dessert

Servings: 8

Ingredients

for the crust

• 2 2/3 cup AP flour
• 1 tablespoon sugar
• 1 pinch of salt
• 1 cup of cold butter sliced into chunks
• 1/4 cup sourdough starter scrap
• 2 tablespoons cold water

for the apricot filling

• 6 fresh apricots washed & pitted
• 1 cup dried apricots sliced into strips
• 1/4 cup water
• 1/4 cup St~Germain
• 1/2 cup + 4 tablespoons sugar separated
• 3 tablespoons cornstarch
• 1 teaspoon fresh lemon juice
• 2 tablespoons AP flour
• 2 tablespoons almond flour
• pinch of salt
• 1 egg
• 1 tablespoon milk
• raw sugar for dusting optional

for the elderflower whipped cream:

• 1/2 cup heavy cream cold
• 1 1/2 tablespoons St~Germain
• 1 1/2 tablespoons sugar

Instructions

to make the crust:

• In the bowl of a food processor, place the flour, salt, and sugar. Pulse several times to mix.
• Next, begin adding the chunks of butter to the flour mix, pulsing between additions. You want to incorporate each chunk separately, until you get a sandy texture.
• Now pour in your 1/4 cup of sourdough starter, and drizzle in the cold water, as you give the mix several long pulses. You want to blend the dough just until it comes together.
• Dump the dough out onto a floured board and work into a rough ball. Split into to portions and shape each into a disk. Wrap tightly in plastic wrap and let chill in the fridge for 1 hour. You can freeze the extra dough or make two galettes!

for the apricot filling:

• In a small saucepan, bring 2 tablespoons of sugar, 1/4 cup St~Germain, and 1/4 cup of water to a boil, while whisking occasionally. Let boil for 2 minutes and place off the heat. This is your sugar syrup.
• While the syrup is heating, cut the dried apricots into strips, and place into a heatproof bowl. Once the syrup is finished, carefully pour over the dried apricots to rehydrate them slightly. Let cool.
• Pit your fresh apricots and slice. Add to a medium sized bowl.
• Grab a fine-mesh sieve and place over a small bowl. Pour the rehydrated apricots through the sieve, catching the extra syrup in the bowl. Reserve the syrup for brushing the top of the finished galette.
• Add the rehydrated apricots to the fresh apricots, then mix in 1 teaspoon of fresh lemon juice, 3 tablespoons of cornstarch, and 1/2 cup of sugar.
• In another small bowl, mix 2 tablespoons sugar, 2 tablespoons flour, 2 tablespoons of almond flour, & a pinch of salt. Reserve.

to assemble:

• Preheat your oven to 400F and reserve a large cookie sheet.
• Place a piece of parchment paper on your work surface, and flour lightly, along with your rolling pin.
• Roll out your pie dough into a rough circle, about 1/8 of an inch thick.
• Next, spread your flour/almond meal mix into the center of the dough and pat to spread out slightly.
• Add the apricot filling on top and spread, leaving about two inches of the pie dough as a border (this will be folded over).
• Begin to fold sections of the pie dough edges towards the center, slightly overlapping as you go. Be careful not to tear the dough near the bottom, as you’ll spring a leak, and all of your delicious juices will escape! (so if you do tear the dough, patch it up!) Gently press and pinch as you fold the edges.
• Next, an egg wash: Whisk 1 egg and a small amount of milk in a bowl. Brush onto the pie dough with a pastry brush, to help seal any small leaks and create a lovely glossy finish once baked. Sprinkle the pie dough with some raw sugar to finish.
• Transfer the galette, on the parchment paper, onto your cookie sheet.
• Bake for 1 hour, until the center is bubbling.
• Let cool to room temperature before serving.
• *Optional Glaze; Reduce the leftover sugar syrup on medium high heat.
• Boil until large bubbles form and pull from the heat. Gently brush the syrup over the baked and cooled galette, fruit filling only.

for the whipped cream:

• Place the heavy cream into a large bowl and begin to whisk vigorously.
• Once the cream begins to show soft peaks, add the sugar and St~Germain.
• Continue to whisk until you get fluffy high peaks.
• Serve on top of the galette.