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Rustic Fresh Apricot Almond Galette Recipe with Easy Honey Cream Filling

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A charming rustic galette featuring a flaky almond flour crust, fresh apricots, and a luscious honey cream filling that balances sweetness and nutty flavors perfectly.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) almond flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (60ml) ice-cold water (plus extra if needed)
  • 1 teaspoon vanilla extract (optional)
  • ½ cup (120g) mascarpone cheese or cream cheese, softened
  • 2 tablespoons honey
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 5–6 fresh apricots, halved and pitted
  • 2 tablespoons sugar (to sprinkle over apricots before baking)
  • 2 tablespoons sliced almonds
  • 1 tablespoon melted butter (to brush on crust edges)
  • Optional: a pinch of ground cinnamon or nutmeg

Instructions

  1. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
  2. Cut in the cold unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces (3-5 minutes).
  3. Add vanilla extract and ice-cold water 1 tablespoon at a time, mixing gently until dough holds together without being sticky.
  4. Shape dough into a rough disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  5. While dough chills, whisk mascarpone cheese, honey, lemon zest, and vanilla extract in a medium bowl until smooth. Cover and chill.
  6. Wash and halve apricots, removing pits. Pat dry if very juicy. Optionally toss with sugar and a pinch of cinnamon or nutmeg.
  7. Roll dough on lightly floured surface into a 12-inch circle about ⅛-inch thick. Transfer to parchment-lined baking sheet.
  8. Spread honey cream filling evenly over dough, leaving a 2-inch border.
  9. Arrange apricot halves cut side up over cream filling. Fold dough edges over apricots, pleating to form crust.
  10. Brush crust edges with melted butter. Sprinkle sliced almonds over apricots and crust edges.
  11. Bake at 375°F (190°C) for 35-40 minutes until crust is golden and apricots are tender. Tent with foil if crust browns too quickly.
  12. Cool on wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter and water cold to ensure a flaky crust. Don’t overwork the dough to avoid toughness. Pat apricots dry if very juicy to prevent soggy crust. Tent galette with foil if crust edges brown too quickly. Let galette cool before slicing for cleaner cuts.

Nutrition

Keywords: apricot galette, rustic galette, honey cream filling, almond crust, fresh apricot dessert, easy galette recipe, summer dessert

Find it online: https://sparklechew.com/rustic-fresh-apricot-almond-galette-recipe-with-easy-honey-cream-filling/