Flaky Pie Crust | Zestful Kitchen

Apricot-Almond Galette

  • Author: Zestful Kitchen
  • Yield: 1 galette 1x



  • 1 Flaky Pie Crust recipe (*see above recipe)
  • pounds apricots, halved, pitted and thinly sliced
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon almond extract
  • 3 tablespoons corn starch
  • ½ cup sugar
  • ⅛ teaspoon salt
  • ⅓ cup apricot jam or preserves
  • 1 egg, beaten
  • 2 tablespoons sliced almonds


  1. In a large bowl combine apricots, lemon juice, almond extract, cornstarch, sugar and salt. Toss to coat all fruit pieces.
  2. Remove dough from refrigerator and let stand at room temperature for 10 minutes before rolling out.
  3. Position rack in the lower third of the oven and preheat to 375° F. Line a baking sheet with parchment paper, set aside.
  4. On a lightly floured surface, roll out dough into a 13-inch round, about 1/8 inch thick. Roll dough onto rolling pin and transfer to a parchment-lined baking sheet.
  5. Spread jam onto rolled out dough, leaving two inches from the edges uncovered. Place apricots in an even layer on top of the jam.
  6. Fold dough edges over the apricots, about two inches in. Loosely pleat dough over itself, leaving the center of the galette open.
  7. Brush dough with egg mixture and sprinkle with sliced almonds.
  8. Bake for 45—55 minutes, until center is bubbly and edges are golden brown.
  9. Remove from oven and allow galette to cool on pan for 5-10 minutes before cutting.