Apricot Galette

Apricot Galette is a simple, sweet pastry made of tart apricots and peaches, baked with warm spices and wrapped in a flaky homemade crust. This dessert is perfect for picnics, gatherings, or days when you want to just indulge in a baked treat. (This recipe is gluten-free, vegan, and made with natural sweeteners.)

5 from 3 votes

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Course: Dessert

Cuisine: Dairy-Free, Gluten-Free, Gluten-Free Dessert

Prep Time: 1 20

Cook Time: 45

Resting Time: 5

Total Time: 2 10

Servings:

Calories: 330kcal

Author: Capri Lilly

Ingredients

Crust

8 tbsp Unsalted Vegan Butter or regular unsalted butter
2 cups Gluten-Free All Purpose Flour that contains xanthan gum (like Bob's Red Mills 1:1) (can sub with regular all-purpose flour if not sensitive to gluten) (250 grams)
1 tsp Sea Salt
1/2 tsp Ground Cinnamon
1/4 tsp Nutmeg
1/4 cup Cold Water or Cold Full Fat Canned Coconut Milk plus more if needed (up to 1/2 cup total)

Filling

1.5 cup Sliced Apricots 7-8 apricots
2 Peaches sliced
½ tsp Cinnamon
¼ cup Maple Syrup
1 tsp Vanilla Extract
1 tbsp Agave
1 tbsp Cornstarch can sub with gf flour or regular flour

For the Crust

1 tbsp Vegan Butter (or regular butter) to brush the crust or egg wash
1 tbsp Apricot Jam to brush on cooked galette for glossy finish

Instructions

Prepare the Dough

In a large bowl, sift the flour. Add salt, cinnamon, nutmeg, and baking powder. Cut cold butter into cubes and add to the flour. Using a fork or pastry cutter, break the butter into the flour. Make a small pit in the center of the flour and slowly incorporate the full-fat coconut milk. Add 1 teaspoon of water or coconut milk at a time or more, if needed, to make sure the dough comes together with no dry spots.
Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 45 minutes before using.

Prepare the Filling

While the crust is chilling, slice the apricots and peaches. Transfer the sliced fruit into a medium-sized bowl and add maple syrup, agave syrup, cinnamon, and vanilla extract. Allow time for the fruit to absorb the flavors, about 20 minutes.
Cover the sliced fruit with cornstarch and stir to combine.

Prepare the crust

Transfer the dough onto a lightly floured surface and begin to roll out the dough into a rectangle or circle until it is about 1/4 in thick. (If the dough is too crumbly, do not be scared to add more water.)
Line a baking sheet with parchment paper. Transfer the crust onto the prepared baking sheet. Brush the dough with 2 tbsp of maple syrup and sprinkle with cinnamon, about 1/4 tsp. Leaving a 1-inch border around the edge, add the sliced fruit to the center of the crust. Pour a tablespoon or two of any extra liquid from the peaches over the fruit.
Fold the edges of the crust over the fruit. Brush the dough with butter and sprinkle with coconut sugar. Then, place the galette in the fridge for 30 minutes to chill. Preheat the oven to 375 degrees F.
Transfer the galette into the oven and bake for 45 minutes, or until golden brown.
Remove the galette from the oven. Brush apricot jam on the crust and filling for a beautiful glossy finish. Let the galette cool for 5 minutes, then top with ice cream if desired. Enjoy!

Notes

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