Gluten Free Apricot and Almond Galette
A deliciously simple recipe, perfect for when apricots are in season. Can be made with all variety of soft fruits too. Both gluten free and dairy free plus no egg so this is vegan too. Never the prettiest of bakes but what it lacks in looks it makes up for in taste.
Servings: 8 servings
Calories: 288kcal
Equipment
Ingredients
For the galette dough
- 200 g gluten free plain flour
- 50 g ground almonds
- 100 g butter or butter alternative (I use Flora plant butter)
- 50 g caster sugar
- 100 ml water iced water or as cold as you can make it
For the apricot and almond filling
- 5 ripe apricots not overly ripe
- 150 ml water
- 50 g ground almonds
- 25 g caster sugar
- 1 tsp almond extract
- 1 tbsp apricot jam to glaze
Instructions
To make the galette dough
- In a large mixing bowl measure the flour, ground almonds sugar and butter. Using your fingertips or a pastry blender (I use the latter as hands can be too hot), break the butter down into the dry ingredients to make breadcrumbs.
- Add the iced water one tablespoon at a time to the crumble mixture. After each addition use a rounded knife (like a butter knife) to cut through the crumble in a figure of eight. This motion brings the crumble together gradually as you keep adding the water.
- TOP TIP: you are not looking to blend this galette dough as you would pastry. Ideally you want it to be flecked with little lumps of butter.
- Once the dough has come together and is speckled with butter, gently roll into a ball and pop into the fridge to chill while you prepare your fruit.
To prepare the fruit filling
- Cut the apricots in half and de stone them carefully using a teaspoon.
- Place the apricots, cut side down in a non stick pan and add the water and sugar. Start to poach the fruit on a low to medium heat - you'll only need to do this for 5-6 minutes to allow the fruit to go soft.
- Gently remove the apricots and place onto a place to set aside for now.
To make the almond paste
- Using the juices leftover from poaching the apricots, begin to make the almond paste by adding the ground almonds and almond extract.
- Turn the heat up slightly and continuously stir the creamy sauce until it thickens, this is your almond paste.
- Pour into a glass jug and set aside to cool to room temperature.
To make the galette
- Preheat the oven to 200°C | 180°C fan | 400°F | Gas 5
- Remove the chilled dough from the fridge and place on a dusted worksurface. Roll out into a dinner plate sized circle. No need to worry about the circle being perfect.
- TOP TIP: keep the rolling pin well floured. The little speckles of butter may stick to the pin otherwise.
- Once the dough is rolled out and placed on a prepared baking tray, spoon the cooled almond paste into the centre of the dough with a decent margin, ideally you need to leave 1.5-2 inches of dough around the edges.
- Next, carefully place the apricot halves onto the almond paste.
- Now you can fold the edge of the dough in towards the middle of the galette. the ends won't meet and you will be left with a hole in the top of the galette exposing the fruit centre.
- For a finishing touch I crush the top of the galette with heated up apricot jam to ensure it turns a beautiful golden colour when baking.
- Pop into the oven for 35mins until golden brown and the fruit juices have started to run.
- Once cooked remove from the oven and serve immediately with cream, custard or ice cream or cool and eat at room temperature with cream.
Notes
What other fruits can you use to make this gluten free galette? The possibilities are endless. What's your favourite fruit?
The rule of thumb is that the fruit needs to be soft or will become soft on baking. That's it really. Here are some flavour combinations to get your teeth sunk into;
- apple and cinnamon
- blackberry and apple
- peach and apricot
- rhubarb and apple with ginger
- pear and chocolate
- banana and chocolate
Nutrition
Calories: 288kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 63mg | Fiber: 4g | Sugar: 14g | Vitamin A: 739IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg