This rustic apricot galette is free-form baking at its best: a tender oil-based crust folded loosely around jammy apricots, no pie dish required. If stone-fruit desserts are your thing, you will love our apricot crumb pie and the elegant orange lattice pie.
Ingredients
- 80 ml (1/3 cup) milk
- 70 ml (1/4 cup + 1 tsp) vegetable oil
- 1 tbsp honey
- 220 g (1 3/4 cups) all-purpose flour
- Pinch of salt
- 1 tsp baking powder
- 200 g (7 oz) apricots (or any fruit), sliced
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp powdered sugar for dusting
Instructions
- Combine the milk, oil, and honey.
- Mix the flour with the salt and baking powder.
- Knead into a dough and rest 15 minutes.
- Roll out on parchment paper to about 1 cm thick.
- Arrange the fruit in the center.
- Dust with cornstarch and sugar.
- Fold the edges up over the fruit, pleating loosely.
- Bake at 180C (350F) for 30 minutes. Dust with powdered sugar.
Tips
Rest the dough the full 15 minutes — it relaxes the gluten so the crust rolls out without springing back. Pastry explainers at Serious Eats cover why resting matters for tender crusts.
Toss the apricots with the cornstarch and sugar right before assembling so the juices thicken in the oven instead of pooling. For more stone-fruit baking, Allrecipes has seasonal guides.
Fold the edges loosely rather than sealing them tight — the rustic pleats let steam escape and keep the bottom crisp. Our cherry puff pastry turnovers use the same free-form spirit.
Nutrition per 100 g: 128 kcal, 7.5 g protein, 2.9 g fat, 17.3 g carbs