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Perfect Honey Glazed Apricot Galette with Almond Frangipane

honey glazed apricot galette - featured image
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A rustic and elegant dessert featuring a flaky crust, creamy almond frangipane filling, and juicy apricots topped with a glossy honey glaze. Quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice water
  • 1/2 cup (56g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 3 tablespoons (43g) unsalted butter, softened
  • 1/2 teaspoon almond extract (optional)
  • 2 tablespoons all-purpose flour
  • 5–6 ripe apricots, halved and pitted
  • 2 tablespoons honey
  • 1 tablespoon apricot jam (optional)
  • 1 tablespoon sliced almonds

Instructions

  1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup sugar, and 1/2 teaspoon salt. Add 1/2 cup cold, cubed butter. Using a pastry blender or fingers, cut butter into flour until mixture resembles coarse crumbs with pea-sized bits (about 3-4 minutes).
  2. Stir in 1 large egg yolk. Add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Form dough into a disk, wrap with plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).
  3. In a medium bowl, cream 3 tablespoons softened butter and 1/4 cup sugar until smooth. Beat in 1 large egg and 1/2 teaspoon almond extract. Fold in 1/2 cup almond flour and 2 tablespoons all-purpose flour until creamy and spreadable. Set aside.
  4. Wash, halve, and pit 5-6 fresh apricots. Slice halves thinner if large.
  5. On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  6. Spread almond frangipane evenly over center of dough, leaving a 2-inch border. Arrange apricot halves, cut side up, over frangipane in a single layer. Fold edges of dough over fruit, pleating to create rustic border.
  7. Brush apricots and dough edges with 2 tablespoons honey. Sprinkle 1 tablespoon sliced almonds over top.
  8. Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes until crust is golden and apricots are bubbly and caramelized. Tent edges with foil if browning too quickly.
  9. Warm 1 tablespoon apricot jam and brush lightly over apricots after baking for extra shine. Let cool on rack for at least 15 minutes before slicing.

Notes

Keep ingredients cold for flaky crust. Don’t overmix dough to avoid toughness. Use ripe but firm apricots to hold shape. Tent edges with foil if browning too fast. Brush honey glaze before and after baking for best shine. Dough can be refrigerated up to 2 days or frozen for 1 month.

Nutrition

Keywords: apricot galette, honey glazed galette, almond frangipane, rustic tart, easy dessert, fruit tart, homemade galette

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