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READY IN 1 hr

Apricot Almond Galette

Read Reviews (8)

"This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit." — Ms. Munchie

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Original recipe makes 1 8-inch galette Change Servings

10 small fresh apricots, pitted and quartered
1/3 cup white sugar
1 cup almond meal
1/2 cup confectioners' sugar

1 egg
1 (9 inch) refrigerated pie crust (such as Pillsbury®)
1/3 cup apricot jam, melted

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Directions

Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

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This was a very nice, not too sweet dessert, that went together quickly. The only changes to be made in the future are: 1. More apricots 2. Baked in a tart pan, with removable bottom 3. Oven temp. 375 and check the pie every 7 min. after 1/2 hour. I used a small knife to test if the apricots were softened. 4. Did not need to glaze afterward. This was truly a delicious dessert and, perfect if you wish something sweet after a meal, without a lot of heaviness

—heidi

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Most Helpful Critical Review

Jan 30, 2013

I made this exactly as written but didn't like the texture of the almond paste using the almond meal it tasted gritty I think I would make my own with ground almonds also I like my desserts sweeter adding the jam does help with that a little bit..

—Pam

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10 Ratings

Aug 11, 2010

I do a lot of baking with ground almonds. A hint if you cannot find almond meal: use a coffee grinder to grind blanched almonds.

—Karen

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Aug 17, 2010

I love this recipe. It is so easy, but the end result is so special! My fresh apricots came off the tree in our neighbor's yard, and they were small comparitively, so I more than doubled the amount of apricots. Next time, I'll go ahead and triple the amount! It was delicious. I also totally agree (and so does my family) that the melted apricot jam is completely unnecessary, and even interferes with the perfect simplicity of this dessert. I'll be baking another one tonight!

—moonpuppy

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Aug 28, 2011

Easy and delicious. I made this without the jam.

—Erino

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May 27, 2011

I did not use the jam. It was very good. Not much trouble and pretty!

—ML

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Aug 05, 2012

good, but my apricots were too juicy and I had to remove some liquid near the end. (maybe I will add a little cornstarch to the sugar apricot mixture next time to firm it up.

—angela

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Jul 25, 2012

Easy, especially if you made it more than once. I made my own almond paste just grounding up almonds in the food processor.

—BarbaraG

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Nutrition

Calories
290 kcal
15%

Carbohydrates
42.6 g
14%

Cholesterol
26 mg
9%

Fat
10.8 g
17%

Fiber
1.5 g
6%

Protein
8.3 g
17%

Sodium
132 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apricot Almond Galette

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 290
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 2.3g 12 %
Cholesterol 26mg 9 %
Sodium 132mg 5 %
Potassium 312mg 9 %
Total Carbohydrates 42.6g 14 %
** Dietary Fiber 1.5g 6 %
Protein 8.3g 17 %
** Sugars 24.7g
Vitamin A 13 %
Vitamin C 7 %
Calcium 9 %
Iron 21 %
** Thiamin 10 %
Niacin 31 %
Vitamin B6 3 %
Magnesium 17 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.