Dairy Free Apricot Galette
Apricot galette is the ultimate rustic summer dessert. This free-form tart has juicy apricots that are nestled into a flaky crust. It’s just as delicious as it is beautiful and can be made gluten free.
Looking for more dairy free summer desserts? Try my frozen yogurt granola bars with fruit, strawberry apple crumble, or cherry mango popsicles.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this easy apricot galette:
- Dairy free pie dough – all-purpose flour, kosher salt, dairy free butter, white vinegar, and ice water. You’ll only need half of the dough for this recipe. Store the other half in the fridge or freezer to use later.
- Apricot filling – fresh apricots (they should be ripe and sweet with no tartness), brown sugar, tapioca flour, ground cinnamon, vanilla extract.
- Egg wash – one large egg and cold water.
- Turbinado sugar – for sprinkling on the crust before it bakes to give it a lovely crunch and a hint of sweetness.
Ingredient Notes
As you’ll see in the ingredient image above, I used lemon zest and lemon juice in my first round of recipe testing. Big mistake. It was extremely tart and pretty much inedible.
After doing more research, I found out that the naturally occurring acids in apricots become really concentrated when baked, making them much more tart than other baked fruit.
For this reason, it’s important to use apricots that are very ripe and sweet. Otherwise, you can poach them in a homemade syrup to remove the tartness before making the galette. Details are in the recipe card.
How to Make Apricot Galette: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make the pie dough. Once the dough is made, wrap it in plastic wrap, and refrigerate it for at least 1 hour, so it has proper time to chill.
- Prepare the filling. In a medium bowl, combine sliced apricots, brown sugar, tapioca flour, ground cinnamon, and vanilla extract. Use a spoon to gently mix the fruit until evenly coated.
- Roll out the dough on a lightly floured surface. Lay a piece of parchment paper on a clean surface and dust with a little flour. Roll the dough out into a somewhat circular shape that’s about 12-inches in diameter and ⅛-inch thick. Transfer it (with the parchment paper) to your baking sheet. Place in the fridge while you make the filling.
- Add the filling. Pour the filling ingredients into the center of the rolled-out dough and scatter the apricot slices around, layering them as needed so that you have a 1 ½ to 2-inch space around the edges.
- Fold the edges. Fold small sections of the dough over your filling, slightly overlapping the previous one until all the edges are folded up.
- Make the egg wash. In a small bowl, whisk together one whole egg and cold water in a small bowl. Use a pastry brush to brush the egg wash on the folded-up edges of the dough, then sprinkle them generously sprinkle with turbinado sugar.
- Bake galette. Bake for 35-40 minutes in the middle of the oven or until the crust is a deep golden brown color. Let cool slightly and serve with a scoop of vanilla ice cream, coconut whipped cream, or pistachio cream if desired.
Helpful Tips
- Allow enough time for the dough to thoroughly chill before you make the galette. This will result in the flakiest pie crust.
- Don’t use a food processor to make the dough. It’s too easy to overwork it, which leads to a dense crust. It’s best to just use your fingers.
- The tapioca flour helps thicken the filling as it cooks which creates that similar jammy filling that you’d get in a traditional pie.
Quick Tip: It’s very important to use sweet, ripe apricots. When baked, the naturally occurring acids in apricots become really concentrated and will make the galette extremely tart. To remove any sourness you can poach the pitted apricots in a sugar water syrup. Details can be found in the recipe card.
Storage
Room temperature: Leave it covered at room temperature if serving the same day.
Fridge: Store either tightly covered or in an airtight container for 2-3 days. After that time, the crust can become soggy.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this apricot galette recipe using what you already have? Here are some ideas…
- No tapioca flour? – use cornstarch.
- No ground cinnamon? – ground cardamom would be delicious!
- Make it gluten-free – use a 1:1 gluten-free flour blend with xanthan gum.
- Add-ins – almond extract or a bit of apricot jam for a more concentrated apricot flavor, or fresh herbs such as rosemary or thyme to infuse their flavor into the filling (remove before serving).
- Use other stone fruit – such as fresh plums, nectarines, peaches (make my peach galette with puff pastry), or even cherries, or another type of fresh fruit, depending on what’s in season or a mix of stone fruits.
Frequently Asked Questions
Fresh apricots are ideal, but if they’re really expensive, you can use canned in a pinch. Shake off any excess liquid before mixing them with the other ingredients.
No, there’s no need to peel them because their skin will get nice and tender in the oven. The skin also gives the apricot galette a nice pop of color.
A galette is a free-form type of French pastry made with buttery pastry dough (this can either be pie crust or puff pastry dough) and a sweet or savory filling. Savory galettes are also delicious and very customizable.
Yes, you can make the galette dough in advance and store it in the fridge for 3-5 days until you’re ready to make the bake the galette.
More Summer Desserts
- Frozen Yogurt Granola Bars With Fruit
- Strawberry Apple Crumble
- Cherry Mango Popsicles
- 3 Ingredient Melon Sorbet
I hope you love this Apricot Galette! If you make this recipe, please leave a comment & a star rating below. Thank you!
Dairy Free Apricot Galette
Ingredients
- 1 disc dairy free pie dough
- 1 ½ pounds sweet, ripe apricots pits removed and quartered, see notes below
- ⅓ cup brown sugar or cane sugar
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- turbinado sugar
Egg Wash
- 1 large egg beaten
- 1 teaspoon cold water
Instructions
- Make the pie dough. Once the dough is made, wrap it in plastic wrap and refrigerate it for at least 1 hour, so it has proper time to chill.
- Remove sourness from apricots (Optional). In a medium saucepan, bring 3 cups of water and 1 cup of granulated sugar to a boil. Once boiling, add the pitted apricots and let them simmer for about 5 minutes. Use a slotted spoon to remove them from the syrup. Let the apricots cool for 5-10 minutes before proceeding with the recipe.
- Preheat the oven to 400ºF/200ºC.
- Prepare the filling. In a medium bowl, combine sliced apricots, brown sugar, tapioca flour, vanilla extract, and ground cinnamon. Use a spoon to gently mix the fruit until evenly coated.
- Roll out the dough on a lightly floured surface. Lay a piece of parchment paper on a clean surface and dust with a little flour. Roll the dough out into a somewhat circular shape that's about 12-inches in diameter and ⅛-inch thick. Transfer it (with the parchment paper) to your baking sheet.
- Add the filling. Pour the filling ingredients into the center of the rolled-out dough and scatter the apricot slices around, layering them as needed so that you have a 1 ½ to 2-inch space around the edges.
- Fold the edges. Fold small sections of the dough over your filling, slightly overlapping the previous one until all the edges are folded up.
- Make the egg wash. In a small bowl, whisk together one whole egg and cold water in a small bowl. Use a pastry brush to brush the egg wash on the folded-up edges of the dough, then sprinkle them generously sprinkle with turbinado sugar.
- Bake galette. Bake for 35-40 minutes in the middle of the oven or until the crust is a deep golden brown color. Let cool slightly and serve with a scoop of vanilla ice cream, coconut whipped cream, or pistachio cream if desired.