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Apricot Almond Galette

Apricot Almond Galette

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Ms. Munchie

Ms. Munchie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  2. 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.
  3. 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.
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Reviews

heidi
24

heidi

8/2/2010

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

Karen
17

Karen

8/11/2010

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.

moonpuppy
13

moonpuppy

8/17/2010

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!

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