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Perfect Apricot Almond Galette with Honey Glaze

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A rustic yet elegant apricot galette featuring a flaky buttery crust with almond flour, tender apricot slices, toasted almonds, and a sweet honey glaze. Perfect for casual gatherings or a cozy homemade treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¼ cup (30g) almond flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 5–6 ripe apricots, halved and pitted
  • ½ cup (50g) sliced almonds, toasted
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp almond extract (optional)
  • 3 tbsp honey
  • 1 tbsp unsalted butter
  • Pinch of sea salt
  • Powdered sugar (optional, for dusting)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
  2. Add the cold, cubed butter and use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs with some pea-sized pieces.
  3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Avoid overworking.
  4. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. In a bowl, toss apricot halves with sugar, vanilla, and almond extract until evenly coated.
  7. Toast sliced almonds lightly in a dry pan over medium heat until golden and fragrant.
  8. On a lightly floured surface, roll chilled dough into a 12-inch circle about ¼ inch thick.
  9. Transfer dough to a parchment-lined baking sheet.
  10. Sprinkle toasted almonds evenly over dough, leaving a 2-inch border.
  11. Arrange apricot halves cut side up over almonds in a single layer.
  12. Fold edges of dough up and over fruit, pleating to create a rustic edge.
  13. Brush exposed dough with water or beaten egg for golden color.
  14. Bake for 35-40 minutes until crust is golden and apricots are bubbling; cover edges with foil if browning too fast.
  15. While baking, melt butter in a small saucepan over low heat, stir in honey and sea salt until warm and combined.
  16. Brush honey glaze generously over warm galette immediately after baking.
  17. Let galette cool on baking sheet for at least 20 minutes before slicing.
  18. Dust with powdered sugar and garnish with fresh mint if desired.

Notes

Keep ingredients cold for a flaky crust. Avoid overworking dough to prevent toughness. Use ripe but firm apricots to avoid mushiness. Toast almonds carefully to avoid burning. If edges brown too quickly, cover with foil. Apply honey glaze while galette is warm for best absorption. Chill dough at least 30 minutes before rolling. Prick dough border gently before baking to prevent air bubbles. Almond layer under fruit helps keep crust crisp.

Nutrition

Keywords: apricot galette, almond galette, honey glaze, rustic dessert, easy galette recipe, fruit tart, flaky crust, toasted almonds

Find it online: https://bitematrix.com/perfect-apricot-almond-galette-recipe-with-easy-honey-glaze-tutorial/