Golden, fragrant, and full of summer character, this apricot and blueberry galette is the kind of dessert that turns a few simple ingredients into something quietly luxurious. Crisp, buttery pastry wraps around ripe apricots and jewel-like berries, while a sugared crust bakes into a delicate crunch. Serve it warm with vanilla ice cream, and you have the perfect finale for tea time or an easy evening with friends.
Ingredients
- For the dough
- All-purpose flour — 250g (2 cups)
- Cold unsalted butter — 150g (5 1/3 oz)
- Sugar — 2 tbsp
- Salt — 1/4 tsp
- Ice water — 60–80ml (1/4–1/3 cup)
- For the filling
- Apricots, pitted and sliced — 400g (14 oz)
- Blueberries — 150g (5 1/3 oz)
- Sugar — 80g (1/3 cup)
- Cornstarch — 1 1/2 tbsp
- Lemon juice — 1 tbsp
- Vanilla sugar — 1 tsp (optional)
- Ground cinnamon — a pinch (optional)
- For assembling
- Almond flour or fine breadcrumbs — 2 tbsp
- Egg, beaten, for brushing — 1
- Demerara sugar, for sprinkling — 1 tbsp
Step-by-Step Recipe
- Sift the flour with the salt and sugar. Cut the cold butter into cubes, then rub it into the flour until the mixture resembles coarse crumbs. Work quickly so the butter stays cold.
- Add the ice water a little at a time, just until the dough comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
- For the filling, toss the apricots and blueberries with sugar, cornstarch, lemon juice, vanilla sugar, and cinnamon. Let stand for 10 minutes so the fruit releases some juice.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a circle about 12 inches across. Transfer it to the parchment.
- Sprinkle the center of the dough with almond flour or breadcrumbs, leaving a 4–5 cm border around the edge.
- Mound the filling in the center. Fold the outer edges of the dough up over the fruit, pleating as you go.
- Brush the crust with beaten egg and sprinkle with demerara sugar.
- Bake for 35–40 minutes, until the crust is deeply golden and the filling is bubbling. Transfer to a rack and let cool for 20 minutes so the juices set.
- Serve warm or at room temperature. It is especially good with vanilla ice cream or a spoonful of thick yogurt.
Nutrition
| Serving | 1 slice (of 8) |
|---|---|
| Calories | ≈ 350 kcal |
| Protein | ≈ 5 g |
| Fat | ≈ 17 g |
| Carbohydrates | ≈ 47 g |
| Fiber | ≈ 3 g |
| Sugars | ≈ 20 g |
| Sodium | ≈ 90 mg |
Serving and Storage
This galette is at its best on the day it is baked, when the crust is still crisp and the fruit is glossy and juicy. Serve with vanilla ice cream, a scattering of sliced almonds, or a few mint leaves. Store leftovers in an airtight container at room temperature for up to 12 hours, or refrigerate for up to 2 days. Reheat in a 320°F (160°C) oven for 8–10 minutes to bring back the crunch.
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Tips and Variations
- For extra flaky pastry, leave visible pieces of cold butter in the dough and roll it out quickly.
- If the fruit is especially juicy, increase the cornstarch to 2 tbsp or add 1 tbsp semolina to the base.
- Switch up the filling with the seasons: peaches, nectarines, raspberries, or blackberries work beautifully in place of apricots and blueberries.
- You can replace up to 60g of the all-purpose flour with whole wheat flour for a deeper flavor and a little extra fiber.
- No almond flour? Use ground nuts or fine breadcrumbs — both will help absorb excess juice.
FAQ
Can I use frozen blueberries?
Yes. Do not thaw them first; simply mix them with the rest of the filling ingredients and increase the cornstarch by 1/2 tbsp.
What can I use instead of cornstarch?
Potato starch works well, though you should use about 10–15% less by weight, or you can use 2–3 tbsp of flour, although the filling will be a little less glossy.
Why does the filling leak, and how can I prevent it?
Leakage is usually caused by too much juice. Mix the filling thoroughly with the cornstarch, let it stand for 10 minutes, and sprinkle the base of the galette with almond flour or breadcrumbs. Be sure to leave a 4–5 cm border and seal the folds well.