Heavenly apricot almond galette

This heavenly apricot almond galette with lavender blossoms is a great summer dessert. It’s so simple you won’t need any baking skills! A galette is a rather rustic, free-form tart made with a single crust of pastry. Usually the filling is very moist, so the sides of a galette need to be folded up. You can either make it savory or sweet. Give it a try with your favourite summer fruit or just top it with your greens from the garden and some tasty cheese. There are so many possibilties… so if you can dream it, you can definitely eat it!

Fresh and sweet apricots, almonds, vanilla and lavender are a perfect combination. It only gets better if you serve it with a spoon of sour cream or creme fraiche! This recipe is perfect if you quit sugar as it the dough is completely sugarfree and the filling is made with rice syrup. It’s not only a great dessert for all fructose malabsorbtion sufferers but also for all you healthy and sporty people!

By the way, if you do make these yummy apricot almond galette or any other of my recipes, don’t forget to take a photo of it and tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your take on my recipes!

apricot almond galette
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Apricot almond galette with lavender

Recipe for this heavenly apricot and almond galette with lavender and sour cream

Servings: 4 people
Ingredients
Galette
  • 2 tbsp plain yoghurt
  • 160 gram flour
  • 1 tsp vanilla extract
  • zest of 1 lime
  • 1 tbsp grape sugar
  • 110 gram cold butter
  • 1 pinch salt
  • 2-3 tbsp cold water
Filling
  • 500 gramm fresh apricots
  • 50 gramm almond slices
  • 1 pod vanilla
  • 1 tbsp corn starch
  • 4-5 lavender blossom
  • 2-3 tbsp rice syrup
  • 2 tbsp lime juice
  • 1 free range egg for eggwash
Instructions
  1. For the galette dough: In a bowl, whisk together the flour, grape sugar, salt and zest of lime. Add the butter in little pieces, yoghurt and vanilla extract and start kneading until the dough is very smooth. You need to be very fast so the butter doesn't melt and make sure there are no butter lumps! Wrap the pastry dough in clingfilm and refrigerate for about 30 minutes.

  2. For the filling: Wash the apricots, remove the stone and quarter them. Put the apricots in a bowl add the rice syrup, almond slices, vanilla, corn starch and lime juice. Mix gently and let marinate until the dough is ready. 

  3. Preheat the oven to 200°C.

  4. Lightly flour your kitchen surface and dust the top of the chilled dough. Roll out to a 20 cm circle. (With this amount of dough you will be able to make 2-3 galettes depending on how thick you like to roll out the pastry). Lift the rolled out dough carefully and transfer it to your baking sheet with baking parchment. Put the apricot mixture into the middle of the dough, leaving a clear outer border about 3 cm wide. 

  5. Gently fold the edges of your dough over the fruit mixture. Make sure there are no holes or crinkles where the filling might leak while baking. 

  6. Mix your egg with 2 tbsp rice syrup and brush the galette with this eggwash. Bake for about 30 minutes, until the crust is golden and the apricots tender. Before serving let it cool down. Serve with a spoon of sour cream and sprinkle with lavender blossom. 

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