Apricot season has just begun, so we joyfully celebrated it with this tasty apricot galette. It’s surprisingly easy to make, and if you patiently take time to arrange your apricot slices nicely, it turns out quite pretty.

Apricot Almond Galette

Yield: one 8″ galette


  • 4 sheets vegan puff pastry, thawed
  • 6-7 fresh apricots, pitted and sliced
  • 2 tablespoons apricot jam
  • 1/4 cup almond meal (flour) made from ground almonds
  • 2 tablespoons powdered sugar
  • 1 tablespoon sugar

Apricot Almond Galette Apricot Almond Galette


  1. Place 2 tablespoons of apricot jam in a saucepan.
  2. Add 3 or 5 tablespoons of water and gently simmer to melt the apricot jam.
  3. Stir to mix well, and remove from the heat.
  4. Grind 1/4 cup of almonds to a flour texture, or use almond flour.
  5. Place the almond flour in a small bowl and add the powdered sugar, mix well.
  6. Thaw the puff pastry.
  7. Lay the sheets out on a lightly floured surface so that they slightly overlap.
  8. Using a rolling pin that has been dusted with flour roll the 4 sheets to make one large square.
  9. Take an 8″ or 9″ pie pan and lay it on the puff pastry as a guide.
  10. Using a knife cut the puff pastry into a circle using the pie pan as a guide.
  11. Pre-heat the oven to 425 F / 218 C.
  12. Prepare a cookie sheet with baking parchment or silicone sheet.
  13. Clean the apricots, cut in half, remove the pits and slice in thin slices.
  14. Carefully place the round puff pastry on the baking parchment.
  15. Prick holes in the dough, however leave an edge of about 1/4 inch all around the edge free.
  16. Lightly brush a bit of the apricot sauce on thee puff pastry, still leaving the 1/4 inch edge free.
  17. Dust the almond mixture over the apricot sauce and go almost to the 1/4 inch free space, but still leave that area free.
  18. Take the sliced apricots and arrange them artfully around the pastry. I laid them as quart moons first from the outer area then to the middle and the middle was one 1/2 of an apricot.
  19. Dust the top of the apricots with sugar and place in the oven to bake for 20 minutes or until golden. The quarter edge that was left free will rise to form a low edge to the galette.
  20. When the galette is done, remove from the oven and again, brush with the apricot sauce to make a glaze. Allow the galette to cool before slicing and serving.


Adapted from http://www.epicurious.com