Apricot Frangipane Galette

Juicy ripe apricots are fanned on a layer of almond paste and baked into a crisp and flaky crust. The flavors are perfectly complimented and sublime and in need of only a dollop of whipped cream to completely impress. This dessert is perfect to take advantage of the seasons freshest fruits. Try, apples, plums, nectarines, peaches any seasonal stone fruit to make this dessert either as individual galettes or as one large one.

Galette dough

Using a food processor, mix together the flour, sugar and salt. Add the chilled butter cubes and pulse a few times until the butter is broken into pee size pieces. Add the ice water all at once and continue pulsing just until the dough begins to come together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Frangipane

Using a food processor, mix together the marzipan, sugar, flour, and almond extract until you have an even paste. Add the butter and mix until completely incorporated, then add the egg and Cointreau, and continue mixing until the frangipane is as smooth as possible.

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Remove the seeds and cut the apricots into thin slices.

If making individual desserts, divide the dough into six pieces. If making one large galette, follow the directions below altering for one single dessert. On a lightly floured surface roll out each piece into a circle or oval/rectangle for a larger dessert.

Put each circle onto the baking sheet and smear the frangipane in the middle of each piece, leaving a 2 cm (1-inch) border. Arrange the apricot slices in a circle on top of the frangipane, and fold the border of the dough over the apricots. Brush with the melted butter and sprinkle with the cane sugar.

Bake the galettes or galette for about 30-40 minutes, or until golden brown. Warm up the apricot jam and spread on the apricots.

Let cool for a bit on a wire rack and serve still warm with a dollop of whipped cream.

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Apricot Frangipane Galette

Although we have included measure conversions, baking is always better using metric measurements as they are more exact. A kitchen scale is a great investment if you plan to bake often.

  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 1x
Scale

Ingredients

Galette Dough

  • 210g (7.4oz) flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 115g (4oz) butter, cut in small cubes and chilled
  • 90ml (3oz) ice water

Frangipane

  • 115g (4oz) marzipan, grated
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. flour
  • 1/8 tsp. almond extract
  • 90g (3oz) butter, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp. Cointreau
  • 7 large apricots
  • 30g (1oz) butter, melted
  • 60g (2oz) demerara or turbinado sugar
  • 23 tbsp. apricot jam

Instructions

Galette dough

  1. Using a food processor, mix together the flour, sugar and salt. Add the chilled butter cubes and pulse a few times until the butter is broken into pee size pieces.
  2. Add the ice water all at once and continue pulsing just until the dough begins to come together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Frangipane

  1. Using a food processor, mix together the marzipan, sugar, flour, and almond extract until you have an even paste. Add the butter and mix until completely incorporated, then add the egg and Cointreau, and continue mixing until the frangipane is as smooth as possible.
  2. Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
  3. Remove the seeds and cut the apricots into thin slices.
  4. If making individual desserts, divide the dough into six pieces. If making one large galette, follow the directions below altering for one single dessert.
  5. On a lightly floured surface roll out each piece into a circle or oval/rectangle for a larger dessert.
  6. Put each circle onto the baking sheet and smear the frangipane in the middle of each piece, leaving a 2 cm (1-inch) border.
  7. Arrange the apricot slices in a circle on top of the frangipane, and fold the border of the dough over the apricots. Brush with the melted butter and sprinkle with the cane sugar.
  8. Bake the galettes or galette for about 30-40 minutes, or until golden brown.
  9. Warm up the apricot jam and spread on the apricots.
  10. Let cool for a bit on a wire rack and serve still warm with a dollop of whipped cream.