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Perfect Apricot Almond Galette Recipe with Easy Brown Butter Glaze

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A rustic, flaky apricot almond galette topped with a nutty brown butter glaze, balancing sweet and tart flavors for an effortless yet special dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 8 tbsp (115g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 1/3 cup (35g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 3 tbsp (45g) unsalted butter, softened
  • 1/2 tsp almond extract
  • 1 large egg, room temperature
  • 6–7 medium fresh apricots, halved and pitted
  • 2 tbsp granulated sugar (for apricots)
  • 1 tbsp lemon juice
  • 4 tbsp (60g) unsalted butter (for glaze)
  • 1/3 cup (40g) powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1–2 tbsp milk or cream

Instructions

  1. Make the Dough: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or food processor, cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it! Form the dough into a disk, wrap tightly with plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Filling: In a small bowl, cream the softened butter with sugar until smooth. Stir in the almond flour, almond extract, and the egg until fully combined. The mixture should be creamy and spreadable.
  3. Prep the Apricots: Halve and pit the apricots, then toss gently with lemon juice and 2 tablespoons of sugar. Set aside to macerate while you roll out the dough.
  4. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30cm) circle, about 1/8 inch (3mm) thick. Transfer the dough to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread the almond filling evenly over the dough, leaving a 2-inch (5cm) border around the edges. Arrange the apricot halves cut side up on top of the almond filling, overlapping slightly if needed. Fold the dough edges up and over the fruit, pleating as you go to create a rustic edge.
  6. Egg Wash & Bake: Lightly beat one egg and brush the exposed dough edges to get a golden finish. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes or until the crust is golden and the fruit is bubbling.
  7. Make the Brown Butter Glaze: While baking, melt the butter in a small saucepan over medium heat. Stir constantly until the butter foams and turns a light amber brown with a nutty aroma, about 4-5 minutes. Remove from heat, whisk in powdered sugar, vanilla, and milk until smooth. Adjust thickness by adding more milk if needed.
  8. Glaze & Serve: Once the galette is out of the oven and slightly cooled, drizzle the brown butter glaze over the top. Serve warm or at room temperature.

Notes

If dough feels too sticky while rolling, chill for 10 minutes and try again to keep crust flaky. Tent galette with foil if apricots start to dry during baking. Dough can be made and chilled up to 2 days ahead. Use gluten-free flour blend for gluten-free version and vegan butter plus plant milk for dairy-free option.

Nutrition

Keywords: apricot galette, almond galette, brown butter glaze, rustic dessert, fruit tart, easy dessert, seasonal fruit dessert

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