Gluten-Free Apricot Galette Recipe

star rating icon star rating icon star rating icon star rating icon star rating icon
Be the first to rate this recipe.

Galette is a rustic free-form tart, with the dough edges folded up around the filling. In this gluten-free galette recipe, I used a simple butter pastry and a fresh apricot filling. 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. To make this gluten-free apricot galette extra special add a scoop of vanilla ice cream. Enjoy!

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


  • Leave a Comment

    No comments yet.

    Add a Rating

    Similar Recipes

    Easy Paleo Strawberry Pie Recipe

    Easy Paleo Strawberry Pie Recipe

    Here is a dessert that is healthy and explosively delicious. Using only a few ingredients this naturally gluten free strawberry pie is simple to prepare. I call this pie simplicity at it’s best! Serve as is or with coconut ice cream. Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 45 Minutes
    Serves icon Serves 8-inch pie
    Gluten Free Classic Apple Pie

    Gluten Free Classic Apple Pie

    Apple pie is the ultimate home baked treat. The smell of freshly baked apples with a hint of cinnamon cooling in the kitchen will bring back many wonderful memories from your childhood. When it comes to gluten-free apple pie, the crust is important, it has to be tender and flaky. In this easy to make […] Read More

    Prep Time icon Prep Time 20 Minutes
    Difficulty icon Difficulty Moderate
    Cook Time icon Cook Time 60 Minutes
    Serves icon Serves 8-inch pie
    Maple Caramel Apple Tart {Gluten-Free}

    Maple Caramel Apple Tart {Gluten-Free}

    If you love dessert made with apples, I promise you this gluten-free maple caramel apple tart will not disappoint! I know the tart may look complicated to make, but it is simple, and the maple buttery caramel sauce outshines any apple tart or pie. In this stunning dessert, the apples are baked in a silky […] Read More

    Prep Time icon Prep Time 20 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 70 Minutes
    Serves icon Serves 6 - 8