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Rustic Apricot Almond Galette with Honey Drizzle

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A quick and easy homemade dessert featuring a flaky crust, fresh apricots, toasted almonds, and a sweet honey drizzle. Perfect for summer or anytime sweet cravings with a rustic, charming look.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 5–6 ripe apricots, pitted and sliced
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon almond extract
  • 1/4 cup (30 g) sliced almonds, toasted
  • 1 large egg, beaten
  • 2 tablespoons honey

Instructions

  1. Make the dough: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. If the butter gets too soft, chill the bowl in the fridge for 10 minutes.
  2. Add ice water: Sprinkle 3 tablespoons of ice water over the mixture and gently mix with a fork. Add more water, one tablespoon at a time, just until the dough comes together when pressed. Avoid overmixing; it’s okay if it’s a bit shaggy. Form the dough into a rough disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  3. Prepare the filling: While the dough chills, combine the sliced apricots, sugar, cornstarch, cinnamon, and almond extract in a bowl. Toss gently to coat all the fruit evenly. Set aside to macerate.
  4. Roll out the dough: On a lightly floured surface or parchment paper, roll the dough into a 12-inch (30 cm) circle, about 1/8 inch (3 mm) thick. Transfer the dough (on the parchment) to a baking sheet.
  5. Assemble the galette: Spoon the apricot mixture into the center of the dough, leaving about a 2-inch (5 cm) border all around. Sprinkle the sliced almonds over the fruit, then gently fold the edges of the dough up over the filling, pleating as needed. Brush the crust with the beaten egg.
  6. Bake: Preheat oven to 400°F (200°C). Bake the galette for 35-40 minutes, or until the crust is golden and the apricots are bubbling. If edges brown too quickly, cover loosely with foil halfway through baking.
  7. Finish with honey drizzle: Remove from oven and let cool for 10 minutes. Drizzle honey generously over the top while still warm.

Notes

Use cold butter for a flaky crust and chill dough well. Avoid overworking dough to prevent toughness. Cornstarch helps thicken filling and prevent soggy crust. If edges brown too fast, cover with foil. Toast almonds for extra crunch. Frozen apricots can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use vegan butter.

Nutrition

Keywords: apricot galette, rustic dessert, almond galette, honey drizzle, easy summer dessert, homemade galette, flaky crust, fruit tart

Find it online: https://lenatable.com/rustic-apricot-almond-galette-recipe-easy-homemade-dessert-with-honey-drizzle/