RECIPE | Apricot Galette


Summer begins with apricots. They only have a short-lived season of that soft and sweet tartness, so unique to them. Laid across a buttery pasty dough and baked, the apricots meld and become irresistible. Here is one of my favorite recipes to make come apricot season .



1 Recipe Pie Dough

1 pound apricots,, sliced

1/4 cup brown sugar

1/4 cup granulated sugar

fresh grated nutmeg (optional)

1/4 tsp. salt

1 tsp. lemon juice

egg wash or cream

Turbinado Sugar


Preheat the oven to 425 degrees. On a floured surface, roll out the pie dough using a lightly floured rolling pin, until it is about 13 inches round and 1/8 in thick. Transfer the dough to a parchment paper lined sheet tray and refrigerate for 20 minutes.

In a large bowl, stir together apricots, brown sugar, white sugar, lemon juice, and nutmeg. Arrange the apricots on the chilled dough, leaving 2 inches exposed. Fold the outside edges over the fruit, pleating the edges to keep a round shape. Brush egg wash over the crust edge and sprinkle with turbinado or raw sugar.

Bake for 40-45 minutes, rotating once. Once cooled, but still slightly warm, serve with vanilla ice cream.