Simple Sundays | Apricot Galette

Galettes are humble, they are rustic, they’re the down-and-dirty, let’s-get-to-the-good-stuff version of pie. Try this Apricot Galette when apricots are in season!

Simple Sundays | Apricot Galette

Apricot Galette |

I was at the stove this morning, having a not-so-awesome moment, silently annoyed with some gyoza I was browning for my children who were waiting at the kitchen table. It’s dumplings for Pete’s sake, I thought to myself. How am I messing this up?

“Ugh!!!!! This is a mess!” I complained out loud.

My son consoled, “It’s okay, it’s not like you’re on Top Chef.” “Yeah,” my daughter piped in, “You’re a home cook.”

I cringed.

“Home cooks make everything look bad, but actually it’s good,” my son followed through.

Clearly, my kids have seen a few cooking shows here and there.

Apricot Galette | Slices
Apricot Galette | | Filling

Home cook. It’s not a dirty word, but I will admit that each time I hear Joe Bastianich refer to a contestant on Master Chef as one, my insides do a weird twist of shame. He makes it sound so demeaning. But I have to get over it, because, I am a home cook. And there is some truth to what my son says: a home cook’s food may not be beautiful, but it sure can be delicious.

Need proof? Let’s look at the galette.

Apricot Galette | | Assembly
Apricot Galette | | Wash

Galettes are humble, they are rustic, they’re the down-and-dirty, let’s-get-to-the-good-stuff version of pie. Everyone’s making a galette these days, but it’s actually been a while since I made one. Trips to the farmer’s market tends to remedy that drought.

Apricot Galette | | Baked
Apricot Galette | | Sliced

I adore galettes for the simple fact that I am pretty miserable at making pretty pies. There’s something about the double crust thing that I still can’t get. But tarts and galettes? Easy peasy. All I need is something to make the yummy filling.

I kept this Apricot Galette simple. An easy crust, not too sweet. I didn’t even bother dirtying the food processor. I filled it with sweet apricots, tossed in just a wee bit of sugar and cornstarch. Nothing fancy. I’m a home cook, after all.

Apricot Galette | | A la mode

Apricot Galette

In the past, I have favored crusts with a tad more sweetness. For this galette, I was inspired by Food52's version in their post How to Make any Galette (or Crostata) in 7 Steps. Simply put, I liked it. It was just the right balance to the naturally sweet apricots nestled within.
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Calories 1396kcal


  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter chilled, diced
  • 1/4 cup ice water
  • 12 apricots pits removed and cut into quarters
  • 2 tablespoons granulated sugar more or less, depending on the sweetness of your fruit, plus extra for the crust
  • 1 tablespoon cornstarch
  • 2 tablespoons heavy cream or half and half


  • Preheat the oven to 400 degrees. If using a pizza stone, place it in the lower third of the oven.
  • In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles course crumbs. If you wish, this can also be done in a food processor. Slowly drizzle in the ice water, about tablespoon at a time and toss until the dough just comes together. It will still be crumbly (take care not to make the dough too wet). Place in the center of a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go. Press it into a disk form and chill in the refrigerator for at least 30 minutes.
  • Toss the fruit in a bowl with the sugar and cornstarch and set aside as you shape the dough.
  • Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick. It does not have to be perfect. Arrange the fruit in the center of the disk. Gently bring up the edges of the dough, folding and crimping a little along the way towards the center of the galette. Lightly brush the exposed dough with heavy cream or half and half. Sprinkle the washed dough with sugar, if you wish.
  • Transfer the galette on the parchment to the pizza stone in the oven or on a baking sheet. Bake for about 45 minutes, or until the center is bubbly and the crust is golden brown. Remove from the oven when it is fully baked, and transfer to a cooling rack. When the filling has had some time to rest, slice the galette and enjoy, either plain or a la mode.


Calories: 1396kcal | Carbohydrates: 282g | Protein: 32g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 325mg | Potassium: 1355mg | Fiber: 15g | Sugar: 75g | Vitamin A: 8530IU | Vitamin C: 42mg | Calcium: 112mg | Iron: 13mg
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Recipe Rating

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  1. Amy

    5 stars
    Can I sub peaches for apricots? I made this recipe before with apricots, but this month I have an abundance of peaches to use!

    • Liren Baker

      Hi Amy! Yes, you can absolutely use peaches – they’ve been amazing this season and will be lovely in this galette!

  2. Bernadette

    How should I bake this if I don’t own a pizza stone?

  3. Marlene

    How lovely–apricots are one of my favorite fruits, and they have been great this year! This would be good with any stone fruit. When I make galettes, I often put a thin base of nuts, flour, and a bit of sugar that I mix together in my mini food processor. It absorbs the liquid from the fruit and adds a nice but subtle taste. I glaze mine as well with a bit of warm jam.

  4. Brian

    HAHAHA! You’re kids are cute. I guess it’s true… we are home cooks. But, let’s be honest here, our dishes are a million times better than most other home cooks. ;-)

    Your apricot galette had me drooling before on Facebook. I’ve always preferred crumbles and galettes and all those other rustic desserts over pies and cakes. a) they’re easier to make and b) they just feel more comforting because of how rustic they are.

    • Liren

      You have an apricot tree!?! SO lucky! Sorry your harvest has ended, but frozen should work – I would just make sure that the filling isn’t soggy. Perhaps an extra dusting of flour or cornstarch will do the trick.

  5. Eileen

    I definitely agree that the home cook branding is horrifying. It’s so clearly calculated to make people who cook all the time feel like they aren’t Real Cooks, just because they don’t work at a gourmet restaurant. Lies! Home cooking is obviously the best cooking, especially when it’s something as simple and delicious as this galette. :)

    • Liren

      There’s nothing like a home cooked meal, and sometimes, I will say, I prefer it to a meal out. Nostalgic recipes have a special place in the culinary world, I’m sure the best chefs in the world know that ;)

  6. Holly

    Let’s hear it for the home cooks out there! My husband is a restaurant owner/chef, and his mom can outcook him anyday. He’s also messed up gyoza a few times at home, if that makes you feel better. I love galettes, and they’re my favorite way of using an abundance of fruit. I just wish I had access to those apricots of yours!

    • Liren

      Well, that *does* make me feel better, Holly :) I have such respect for people like your husband, who can cook like they do for so many people, day in and day out. Not easy at all. And his mom sounds amazing too, just the kind of person I would love to spend time with in the kitchen – I would love to soak up her wisdom!

Kitchen Confidante®