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Rustic Apricot Almond Galette with Cardamom

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A cozy, easy-to-make rustic galette featuring juicy apricots, toasted almonds, and a warm hint of cardamom in a flaky buttery crust. Perfect for casual brunches or comforting desserts.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • ¾ cup (170 g) unsalted butter, cold and cubed
  • 2 tablespoons (25 g) granulated sugar
  • ½ teaspoon salt
  • 4 to 6 tablespoons (60–90 ml) ice water
  • 5 to 6 medium fresh apricots, pitted and sliced (frozen works fine)
  • ½ cup (50 g) almond flour
  • ¼ cup (30 g) sliced almonds, toasted
  • ½ teaspoon cardamom powder
  • ¼ cup (50 g) sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon (8 g) all-purpose flour
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling on crust)

Instructions

  1. In a large bowl, combine 1 ¾ cups sifted all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits (about 5 minutes). Keep butter cold; chill dough if it softens.
  2. Gradually add 4 tablespoons ice water, mixing lightly until dough just holds together. Add extra water 1 tablespoon at a time if too dry. Avoid overworking dough.
  3. Shape dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes.
  4. In a medium bowl, toss sliced apricots with 1 tablespoon flour, ¼ cup sugar, ½ teaspoon cardamom powder, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. In a separate small bowl, mix almond flour with toasted sliced almonds.
  5. On a lightly floured surface, roll dough into a roughly 12-inch (30 cm) circle about ¼ inch (6 mm) thick. Transfer to a parchment-lined baking sheet. Patch any tears.
  6. Sprinkle almond flour and sliced almond mixture in a circle about 2 inches (5 cm) from dough edge. Evenly pile apricot slices on top, leaving border free.
  7. Fold dough edges over filling, pleating as you go to create rustic crust. Brush edges with beaten egg and sprinkle with coarse sugar.
  8. Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes until crust is golden and apricots are bubbling. Cover with foil halfway if crust browns too fast.
  9. Let galette cool on baking sheet for 15 minutes before slicing. Serve warm with whipped cream or vanilla ice cream if desired.

Notes

Keep butter and water very cold for a flaky crust. Toss apricots in flour to prevent soggy crust. Toast sliced almonds for deeper flavor and crunch. If crust browns too fast, tent with foil halfway through baking. Dough can be made and chilled up to 2 days ahead. For dairy-free crust, substitute butter with solid coconut oil; for gluten-free, use gluten-free flour blend. Vegan option: use coconut oil and flax egg for egg wash.

Nutrition

Keywords: rustic galette, apricot dessert, almond galette, cardamom dessert, easy fruit tart, homemade galette, cozy dessert

Find it online: https://merrymorsel.com/rustic-apricot-almond-galette-recipe-easy-homemade-cozy-dessert-with-cardamom/