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Rustic Fresh Apricot Galette Recipe with Honey Glaze

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A simple and delicious summer dessert featuring a flaky buttery crust, juicy fresh apricots, and a glossy honey glaze. Perfect for casual gatherings or a sweet afternoon treat.

Ingredients

  • All-purpose flour – 1 1/4 cups (150g), sifted
  • Unsalted butter – 1/2 cup (115g), cold and cubed
  • Granulated sugar – 1 tablespoon (for crust)
  • Salt – 1/4 teaspoon
  • Ice water – 3 to 4 tablespoons, chilled
  • Fresh apricots – 6 to 8 medium, pitted and sliced
  • Granulated sugar – 1/4 cup (50g) for filling
  • Lemon juice – 1 tablespoon, freshly squeezed
  • Ground cinnamon – 1/2 teaspoon (optional)
  • Honey – 2 tablespoons
  • Water – 1 tablespoon (to thin honey glaze)

Instructions

  1. Make the dough: In a medium bowl, whisk together 1 1/4 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add 1/2 cup cold, cubed butter. Cut butter into flour until mixture resembles coarse crumbs with some pea-sized bits. Pour in 3 tablespoons ice water and stir gently. Add 1 more tablespoon water if dough doesn’t hold together. Form dough into a disk, wrap in plastic, and chill for 30 minutes.
  2. Prepare the apricot filling: Slice 6 to 8 ripe apricots and place in a bowl. Add 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon (optional). Toss gently and let macerate for 15 minutes.
  3. Roll out the dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
  4. Assemble the galette: Pile apricots in the center of the dough, leaving a 2-inch border. Fold edges over fruit, pleating as needed. Brush crust edges with water and sprinkle with sugar if desired.
  5. Bake: Preheat oven to 375°F (190°C). Bake galette for 35 to 40 minutes until crust is golden and apricots are bubbling. Watch closely after 30 minutes to prevent burning.
  6. Honey glaze: Warm 2 tablespoons honey with 1 tablespoon water until easy to brush. Brush glaze over warm galette after baking.
  7. Cool and serve: Let galette cool on baking sheet for 15-20 minutes before slicing to allow juices to thicken.

Notes

Keep butter cold for a flaky crust. Use ripe but firm apricots to avoid mushy filling. Chill dough between steps if kitchen is warm. Brush honey glaze after baking for shine and sweetness. For gluten-free, substitute almond flour; for dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: apricot galette, honey glaze, summer dessert, rustic galette, fresh apricots, easy baking, flaky crust

Find it online: https://evabakery.com/rustic-fresh-apricot-galette-recipe-with-honey-glaze-easy-and-perfect-for-summer/