Apricot Cherry Galette (2024)

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The crust on this Apricot Cherry Galette is flaky and perfect and the filling is scrumptious!Our summer stone fruit is finally ripening. If you don’t happen to have an apricot tree, keep in mind that seasonal fruit is usually plentiful and inexpensive in grocery stores.

If you’ve tried our peach galette, you will LOVE this one! The apricots and cherries worked so well together. Try this Apricot Cherry Galette with a side of vanilla ice cream; good-ness!!

Apricot Cherry Galette Filling:

1 lb apricots, not overly ripe
1 cup cherries, pitted
1/4 cup sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 Tbsp butter

Apricot Cherry Galette Crust:

1 1/4 cup all-purpose unbleached flour *measured correctly
1/2 Tbsp sugar
1/2 tsp salt (omit if using salted butter)
4 oz (1/2 cup/ 1 stick/ 8 Tbsp) very cold unsalted butter
4 to 6 Tbsp ice water
1 egg
A sprinkling of sugar and cinnamon for the crust

How to make a flaky, perfect crust for Apricot Cherry Galette:

1. In a food processor with blade attachment, pulse 1 1/4 cups flour, 1/2 Tbsp sugar and 1/2 tsp salt until mixed.

2. Cut 1 stick cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough is ready when it just begins to clump. I used 5 Tbsp of ice water.

3. Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate 45 min to 1 hour

Those are my sons fingers (he really wanted to be in the picture). He’ll be an incredible baker one day.

Preheat the oven to 425˚ F.

4. In a small bowl, beat the egg with a fork and set aside.

5. Slice apricots into 1/2″ thick slices. Place apricots and pitted cherries in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently with a spatula just until combined.

6. On a sheet of parchment paper, roll the dough into a 12″ circle. The parchment paper makes transferring and cleanup easy! Place the parchment paper and dough onto a rimmed baking sheet to catch any leaks.

7. Arrange the apricots in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Top with cherries. Discard any excess juices from the fruit, or your gallette may overflow. It will be plenty juicy without the extra syrup. Dot the top of the fruit with dots of the 1/2 Tbsp butter.

8. Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough.

9. Brush the crust with beaten egg and sprinkle generously with sugar and cinnamon. Bake for 18-22 minutes or until the crust is golden brown and the peach juices are syrupy. Let sit 15 minutes before serving.

Enjoy! You won’t be able to wait for this to cool down, so go ahead and serve warm with vanilla ice cream.