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Perfect Apricot Almond Galette Recipe with Easy Vanilla Glaze Tutorial

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A rustic and flaky apricot almond galette topped with a delicate vanilla glaze, perfect for an easy yet impressive dessert or brunch treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) almond flour
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons (45-60ml) ice water
  • 1/2 cup (120ml) heavy cream
  • 1/3 cup (70g) granulated sugar
  • 1/2 cup (120g) almond meal or finely ground almonds
  • 1 large egg
  • 1/2 teaspoon almond extract (optional)
  • 5–6 ripe apricots, halved and pitted
  • 2 tablespoons (30g) brown sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon (15g) unsalted butter, cut into small pieces
  • 1 cup (120g) powdered sugar, sifted
  • 1–2 tablespoons (15-30ml) whole milk or cream
  • 1 teaspoon vanilla bean paste or pure vanilla extract

Instructions

  1. Make the crust: In a large bowl or food processor, combine 1 1/4 cups all-purpose flour, 1/4 cup almond flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add the cold, cubed butter, pulsing or cutting in until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Slowly add ice water, 1 tablespoon at a time, mixing until the dough just holds together. Don’t overwork it! Form the dough into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  2. Prepare the almond cream: In a medium bowl, whisk together 1/2 cup heavy cream, 1/3 cup sugar, 1/2 cup almond meal, 1 egg, and 1/2 teaspoon almond extract until smooth. Set aside.
  3. Prepare the apricots: Halve and pit the apricots, then toss gently with 2 tablespoons brown sugar and 1 teaspoon lemon juice.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer it carefully onto the parchment-lined baking sheet.
  5. Assemble the galette: Spread the almond cream evenly over the dough, leaving a 2-inch border around the edges. Arrange the apricot halves, cut side up, in concentric circles over the almond cream. Dot with small pieces of butter.
  6. Fold the edges: Gently fold the 2-inch border over the filling, pleating as needed to create a rustic edge. Brush the dough border with a little water or beaten egg for a golden finish.
  7. Bake: Preheat oven to 375°F (190°C). Bake the galette for 40-45 minutes or until the crust is golden and the apricots are bubbly. Cover edges with foil if browning too fast.
  8. Make the vanilla glaze: While the galette cools slightly, whisk together 1 cup powdered sugar, 1-2 tablespoons milk or cream, and 1 teaspoon vanilla bean paste until smooth and pourable.
  9. Glaze and serve: Drizzle the vanilla glaze over the warm galette just before serving. Slice and enjoy.

Notes

Keep all ingredients cold to ensure a flaky crust. Don’t overmix the dough to avoid toughness. Chill the dough disc for at least 30 minutes before rolling. For a flakier crust, chill the shaped galette for 10 minutes before baking. Use a foil tent if edges brown too quickly. Drizzle glaze while galette is warm but not hot to prevent melting. Can substitute gluten-free flour and dairy-free ingredients for dietary needs.

Nutrition

Keywords: apricot galette, almond galette, vanilla glaze, rustic tart, easy dessert, fruit galette, flaky crust, summer dessert

Find it online: https://elvafood.com/perfect-apricot-almond-galette-recipe-with-easy-vanilla-glaze-tutorial/