60 Minute Apricot Galette with Homemade Almond Paste!

What is better than the luxurious combination of fragrant almond paste, juicy summer apricots, and a buttery flakey crust? Just might be that you can make this in under an hour!

You’ll Need
1 cup almonds, blanched
1/3 cup granulated sugar, plus more for sprinkling
1 large egg
4 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of kosher salt
1 tablespoon cake flour
Flour, for dusting your work surface
1 package frozen, or homemade pie dough
12-14 apricots halved, pitted, or other stone fruit, sliced 1 1/2-2 inch thick

Here’s How

Preheat to 425’F degrees. In the bowl of your food processor, pulse almonds and sugar until almonds become finely ground. Add the egg and pulse to combine. Add butter, vanilla and almond extracts, salt, and flour continue to pulse until the almond paste is smooth.

Roll out pastry on a lightly floured surface until a 14-inch ¼”–⅛” thick round. Transfer to a parchment-lined baking sheet. Spread almond paste over the pastry, staying within 1-2 inches from the dough’s edge.

Place apricots, cut sides up, on top of almond paste. Sprinkle lightly with sugar. Fold over edges of the pastry to make a 1-2 inch border around all sides.

Bake galette until pastry is golden brown, about 15–20 minutes. Reduce oven temperature to 325’F and continue to bake until edges are deep golden brown and fruit is cooked through, softened and bubbling with syrup, about an additional 15 minutes.

Remove and cool slightly, serve with ice cream or dust with powdered sugar!

Make-Ahead: Prepare the almond paste up to two days in advance. Keep airtight in the cooler until ready to use.

Variations: Use any of your favorite stone fruit.


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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