Gluten-Free Apricot Galette Recipe

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This is a simple recipe for a Gluten-Free Apricot Galette. Galette is a rustic free-form tart, with the dough edges folded up around the filling. In this wholesome gluten-free galette recipe, I used a simple butter pastry and a filling made from fresh apricots.

What I love best about a galette is, the shape does not have to be perfect, so it is super easy to put together. A rustic galette is all about buttery crust with a delicious filling made with fresh fruit such as apricots. To make this gluten-free dessert extra special add a scoop of vanilla bean ice cream, it tastes especially delicious when it is slightly warm.

Check out our store for my favourite gluten-free ingredients here ->

Ingredients

  • 1 cup gluten-free all purpose flour blend
  • 1/3 cup almond flour
  • 1 tsp. Coconut sugar
  • 1/2 cup salted butter, cut into cubes, chilled in the freezer for 15 minutes
  • 6 - 7 Tbsp. Ice water
  • FILING
  • 1 lb. fresh apricots, pitted and sliced into 1/2-inch slices
  • 3 Tbsp. Coconut sugar, divided
  • 1 Tbsp. Almond flour
  • 1 tsp. Tapioca flour/starch
  • 1/2 tsp. GF ground cinnamon
  • 1/2 tsp. Pure vanilla or almond extract
  • 1 egg, whisked
  • Instructions

  • In a food processor, pulse the flours and sugar until mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.
  • Add the ice water, a tablespoon at a time, pulsing after each addition, until the dough just begins to stick together
  • Turn out the dough onto a work surface. Using your hands form the dough into a disc and wrap with plastic. Do not over knead the dough, only just enough to form a disk. Refrigerate for 1 hour
  • While the dough is chilling prepare the filling. Toss apricots with two tablespoons of sugar, almond flour, tapioca flour, cinnamon and vanilla or almond extract. Set aside
  • Place chilled dough between two sheets of parchment paper and roll out to about 12-inch in diameter. Using the parchment paper place the dough on a baking sheet
  • Arrange apricots in an overlapping pattern in a double layer in the center of the dough, forming about a 7-inch circle. Fold the outer edges of the dough round over the filling by about two inches pressing as you fold. Brush the overlapped edges with the egg and sprinkle with remaining sugar
  • Bake in a preheated oven at 400 F for 30 minutes until nicely browned. Cool on the baking sheet for 15 minutes before serving


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