Apricot Thyme Galette Recipe – Lana’s Cooking
This Apricot Thyme Galette is a rustic summer dessert that pairs sweet, juicy apricots with earthy thyme in a beautifully golden crust. It’s simple to make, easy to love, and just fancy enough to impress.
I have long had a fondness for apricots. Their subtle tartness and sunny color always pull me in, especially when they show up in summer markets. So when I came across a recipe for an apricot galette with thyme in an old, old issue of Cooking Light, I tore it out and tucked it into my recipe folder to make “some day.”
Now, I will be the first to admit something that might surprise you. I have never been much good at making pie crust from scratch. Actually, I should say I am an abysmal pie crust maker.
I have tried, I have fussed, and I have floured every surface in the kitchen, but for years I’ve depended on the very handy refrigerated crusts from the grocery store. They’re reliable and quick, and when you’re wrangling dinner and dessert on a busy evening, there’s no shame in a little shortcut.
Even so, something about this galette made me want to give homemade dough another try, and I’m glad I did. It was far from perfect, but it came together well enough to hold up to a luscious layer of apricots.
I had to make a few changes along the way, but that’s just home cooking. You work with what you have and adjust as you go.
If you’ve made my Pineapple Blueberry Basil Galette or Berry Crostata, then you already know how much I like rustic fruit desserts. They’re unpretentious, forgiving, and always a little showy in the best kind of way. This apricot thyme galette falls right into that sweet spot. It’s simple enough for a weeknight but pretty enough for company.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Microwave
Total Time: 1 Hour, 20 Minutes
Servings: 8
Primary Ingredient(s): Fresh apricots, flour, almond extract, sugar, butter, honey, fresh thyme
Skill Level: Moderate
What You’ll Like About This Recipe
- Fresh thyme gives an herbal flavor that sets this apart from the average fruit tart.
- No fancy pans or equipment needed, just a baking sheet and a little patience with the dough.
- The finished galette looks impressive enough for guests, but is easy enough for a weekday supper dessert.
Ingredient Notes
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- Fresh Apricots – Look for firm, ripe apricots that give slightly when pressed. Over-ripe apricots will get mushy during cooking, and under-ripe ones won’t release enough juice to make a moist filling.
- Fresh Thyme – All you need is a teaspoon, but that little bit adds a ton of flavor! If you’ve never tried herbs in a dessert, this is a good place to start.
- All-Purpose Flour – The original recipe that this version was based on called for almond flour, but I couldn’t find it anywhere, so I used all-purpose flour instead. It works just fine and keeps things simple.
- Apricot Jam and Honey – These two combine to make a glaze with a glossy finish and an extra layer of flavor. Use a good-quality apricot jam since it will be brushed over the top and tasted with every bite.
- Raw Sugar – Sometimes called turbinado sugar, it has a coarse texture that gives the crust a beautiful sparkle and just a bit of crunch. If you only have granulated sugar on hand, that will do, too.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Apricot Thyme Galette
- In a small bowl, combine 1/4 cup of the flour with the ice water, vinegar, and almond extract. Stir with a fork until a smooth slurry forms.
- In another bowl, whisk the remaining flour with 2 tablespoons of sugar and the salt. Cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Add the slurry and stir just until everything comes together.
- Turn the dough out onto a lightly floured surface and knead it gently about 5 times. If it seems too dry to hold together, add more cold water a tablespoon at a time until the right consistency is reached. Shape the dough into a 4-inch round and place it between two sheets of heavy-duty plastic wrap or wax paper. Roll it out carefully into a 14-inch circle, then place it in the freezer for 10 minutes to chill.
- While the dough is chilling, preheat the oven to 400°F.
- Take the dough out of the freezer and peel off the top layer of plastic or wax paper. Let it rest for about a minute until it is flexible enough to handle. Line a baking sheet with parchment paper and flip the dough onto it with the remaining plastic side facing up. Remove the final sheet and discard it.
- In a small bowl, stir together the cornstarch and 2 tablespoons of sugar. Sprinkle this mixture over the dough, leaving a 2-inch border all around. Arrange the apricots in a spoke pattern over the center. Fold the edges of the dough up and over the fruit, leaving most of the apricots exposed.
- Combine the apricot jam and honey in a microwave-safe bowl and warm it for 45 seconds. Stir, then brush the mixture over the fruit and crust. Sprinkle the remaining sugar over the top.
- Bake for 35 minutes, or until the crust is golden brown. Remove from the oven, sprinkle with fresh thyme, and let the galette cool for 10 minutes before serving.
Recipe Success Tips
- Chill the dough before rolling to keep the butter firm. This helps create a tender, flaky crust that holds its shape during baking.
- Don’t skip the parchment paper. It makes transferring and baking the galette so much easier.
- Add water gradually. The dough might need more than the original 3 tablespoons of ice water, especially if your kitchen is warm or your flour is extra absorbent. Add just enough for the dough to come together without crumbling.
How to Store
Once the galette has completely cooled, cover it loosely with foil or plastic wrap and store it at room temperature for up to two days. If your kitchen tends to be warm or humid, you can refrigerate it instead. Just let it come back to room temperature before serving.
For longer storage, wrap individual slices and freeze them in an airtight container. They will keep well for up to one month. To serve, thaw at room temperature or warm gently in a low oven.
More Fruit Dessert Recipes You’ll Like
Questions About Apricot Thyme Galette
Peaches, plums, nectarines, or even cherries work well in this recipe. Just slice and pit them, keeping the same measurements. You may want to adjust the sugar slightly depending on how sweet the fruit is.
Sprinkling the dough with a mix of cornstarch and sugar before adding the fruit helps absorb any extra juices. Make sure the dough is cold before baking and use a parchment-lined sheet to promote even browning.
No, there’s really no need to peel the apricots. The skins are very soft and become even more so as they bake.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Lightly spoon 1/4 cup all-purpose flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.1/4 cup all-purpose flour
3 tablespoons ice water, ½ teaspoon cider vinegar, ⅛ teaspoon almond extract
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Combine remaining flour, 2 tablespoons sugar, and salt, stirring with a whisk. Cut in butter until mixture resembles coarse meal. Add the slurry and stir just until moist.Remaining flour, 2 tablespoons sugar
¼ teaspoon salt, ¼ cup chilled butter
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Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle. Place in freezer for 10 minutes.
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Preheat oven to 400 degrees.
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Remove the dough from the freezer. Remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place the dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove the remaining plastic wrap.
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Combine the cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange apricots spokelike on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots).2 tablespoons sugar
2 pounds firm ripe apricots, 1 ½ tablespoons cornstarch
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Combine jam and honey in a small microwave-safe bowl; microwave on high for 45 seconds. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar.
¼ cup apricot jam, 1 tablespoon honey
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Bake at 400 for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.
1 teaspoon fresh thyme leaves
- Store the cooled galette covered loosely with foil or plastic wrap at room temperature for up to two days. May also be refrigerated. Bring to room temperature before serving.
- For longer storage, wrap individual slices and freeze them in an airtight container for up to one month. To serve, thaw at room temperature or warm gently in a low oven.
Serving 1 | Calories 265kcal | Carbohydrates 52g | Protein 2g | Fat 6g | Saturated Fat 4g | Polyunsaturated Fat 2g | Cholesterol 15mg | Sodium 131mg | Fiber 3g | Sugar 24g
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 30, 2010. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
