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Cozy Vanilla Bean Apricot Galette: Easy Homemade Pastry

vanilla bean apricot galette - featured image
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A rustic, free-form galette with tender, buttery pastry and jammy, vanilla-kissed apricots. Simple enough for a weeknight yet impressive enough for company, this forgiving recipe requires no special equipment and comes together in under an hour.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • 3 tablespoons granulated sugar, divided
  • ¼ teaspoon salt
  • 4–6 tablespoons ice water
  • 1 ½ pounds (about 6–8 medium) ripe but firm apricots
  • 1 ½ teaspoons vanilla bean paste
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 large egg (for egg wash)
  • 1 tablespoon turbinado or coarse sugar (for sprinkling)

Instructions

  1. Make the pastry dough: In a large bowl, whisk together flour, 2 tablespoons sugar, and salt. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse sand with some pea-sized butter pieces. Sprinkle 4 tablespoons ice water over mixture and stir with a fork until dough starts coming together. If too dry, add remaining water 1 tablespoon at a time. Turn dough onto plastic wrap, shape into a 1-inch thick disc, wrap tightly, an…
  2. Prepare the apricot filling: While dough chills, halve apricots, remove pits, and slice each half into 4-6 wedges. In a medium bowl, gently toss apricot slices with lemon juice, cornstarch, and vanilla bean paste. Set aside.
  3. Roll out the dough: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer dough to prepared baking sheet.
  4. Assemble the galette: Arrange apricot slices in the center of the dough, leaving a 2-inch border. Overlap slices slightly. Fold edges of dough up and over the fruit, pleating as you go.
  5. Egg wash and bake: Beat egg with 1 teaspoon water. Brush folded pastry edges with egg wash (avoid dripping onto baking sheet). Sprinkle remaining 1 tablespoon granulated sugar over fruit and turbinado sugar over pastry edges. Bake for 35-40 minutes, until crust is deep golden brown and apricot juices are bubbling thickly. If edges brown too quickly after 25 minutes, tent loosely with foil. Let cool on baking sheet for 10 minutes, then transfer to a cooling rack.

Notes

Keep all ingredients cold for flaky pastry. Don’t skip the chilling step. Use a light hand with egg wash—keep it on pastry edges only. Let galette cool before slicing to allow filling to set. For a vegan version, use cold vegan butter and replace egg wash with plant milk mixed with maple syrup. Gluten-free all-purpose flour blends work, though pastry will be more delicate. If apricots aren’t in season, try peaches, nectarines, or plums.

Nutrition

Keywords: apricot galette, vanilla bean, easy pastry, rustic dessert, summer fruit dessert, homemade galette, stone fruit dessert

Find it online: https://chloeplate.com/cozy-vanilla-bean-apricot-galette-easy-homemade-pastry/