Apricots, like all stone fruits, have a short and very sweet season. Take advantage while they’re here, and make an apricot galette!
This is an ultra flavourful bake, with both spelt and rye flour adding a lovely nutty element, plus almond flour in the base of the pastry. No lacklustre white flour desserts here.
A hint of fresh ginger adds just enough spice, and minimal sweetener keeps the filling from being too sweet. You can really taste the apricots and that’s how it should be – it’s a lovely treat and well worth making this summer.
If the slight fuzziness of apricots, like peaches, isn’t your thing, don’t worry – cooking them reduces it to an indiscernible amount. I don’t like that either but the fruit doesn’t need to be peeled before use.
- Spelt Flour: I really recommend light or white spelt here as you’re probably going to use whole grain rye flour. If both are whole grain, the dough will tear very easily.
- Rye Flour: pictured is ground at home and not sifted, so it has a high whole grain content and is quite grey in colour. Rye adds an excellent nutty flavour.
- Coconut Sugar: to sweeten the pastry.
- Sea Salt: a touch of salt makes a big difference here – don’t omit.
- Coconut Oil: it must be solid. If yours is softened or melted due to warm weather, refrigerate for at least 30 minutes (or freeze for a few) before starting.
- Ice Water: as always with pastry, the colder the water, the better.
- Almond Flour: just a touch under the apricots to prevent too much juice seeping in to the pastry base. It tastes good, too, especially with the fruit.
- Apricots: fresh. I’ve never tried jarred or frozen apricots and I don’t think they’d work here.
- Maple Syrup: or honey (if it doesn’t need to be vegan), to sweeten the filling.
- Ginger: fresh ginger pairs very well with apricots and adds a subtle spice.
- Oat Milk: optional, for brushing the outer pastry. This will add a nicer golden colour even if you’re not adding the sliced almonds. Another milk can be used.
- Sliced Almonds: optional, for the outside of the galette.
Notes and Substitutions
I find baking galettes in round tins to be easier than on a baking sheet, but it doesn’t matter. I always use an Obstboden form (a German fruit flan pan) but something like a tart tin, or anything with low sides, works well.
If you prefer a very simply pastry, use all light spelt flour in place of the rye. It’s an easy coconut oil pastry and I find it’s often easier to make than traditional butter versions – certainly more forgiving – but the rye flour does add some complexity of flavour.
For a nut-free version, omit the almond flour and sliced almonds. Almond flour under the fruit helps to reduce the chance of a soggy bottom and adds a nice element to the galette, but it can be left out.
Change the spices based on your preference. If you don’t like ginger, use cinnamon or cardamom instead, or go for just vanilla.
The pastry dough will look very dark and slightly grey before baking. That’s normal, don’t worry, it’s the rye flour. It does lighten up and turn golden after it’s baked. If you have access to sifted or lighter rye flour, it can also be used in place of whole grain (type 815 in Germany).
Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs and #occasionallyeggs.
Spelt Rye Pastry
- 150 grams (1 cup) light (white) spelt flour
- 130 grams (1 cup) rye flour
- 2 tablespoons coconut sugar
- ½ teaspoon sea salt
- 60 grams (¼ cup) coconut oil, solid
- 4-6 tablespoons ice water
- 1 kg (2 lbs.) apricots, de-stoned and halved or quartered, depending on size
- 2 tablespoons maple syrup or honey
- 1 teaspoon fresh ginger, finely grated
- ½ teaspoon vanilla powder (or 1 teaspoon extract)
- 3 tablespoons almond flour
- 2 tablespoons non-dairy milk, for brushing
- A handful of sliced almonds (optional)
- Add the spelt flour, rye, flour, coconut sugar, and salt to a large bowl. Whisk to combine.
- Add the coconut oil and use your hands to quickly mix, rubbing the oil into the flour mixture, until no large pieces remain. It should look sandy.
- Add 4 tablespoons of water and stir with a wooden spoon or spatula. If the dough isn't coming together, or sticking when you press it with your hands, add additional water a tablespoon at a time until you can press it into a rough ball.
- Flatten the dough into a disc and set aside, covered with an inverted bowl. Refrigerate in a sealed container if you aren't continuing with the other steps immediately.
- Place the apricots into a large mixing bowl. Add the maple syrup, ginger, and vanilla.
- Mix until the fruit is well coated and set aside.
Assembly and Baking
- Preheat the oven to 180C (350F).
- Lightly flour a work surface. Roll the pastry into a round, about 30cm (12 in.) in diameter. Don't worry if the edges are rough. If the pastry tears near the edges, simply patch and roll over it again.
- Carefully lift the pastry and place it onto a sheet of parchment paper. Transfer, with the paper, to a large round tart tin, or onto a large baking sheet.
- Sprinkle the almond flour over the middle of the rolled out pastry.
- Add the apricot filling, moving any pieces as needed to get as even a layer of fruit as possible.
- Fold the edges of the pastry over, gently pressing to seal where the pastry folds over itself.
- Brush the outside of the galette with milk, then sprinkle the sliced almonds over, using your hands as needed to ensure they stick to the dough.
- Bake the galette for 50-55 minutes, or until the pastry is golden brown and the fruit is bubbling slightly.
- Cool for ten minutes before slicing and serving with yogurt, coconut whipped cream, or ice cream.
For the Pastry
• It can be refrigerated for a couple of hours in an airtight container with no issues. I never wrap dough in plastic wrap but if you want to store for 12-24 hours, wrap it in beeswax wrap before placing it into the container.
• If the pastry isn't coming together when mixing with a spoon, you can use your hands. Use a light, quick touch to prevent the dough from heating up too much and melting the oil.
For the Filling
• I don't find that this recipe needs a starch (like arrowroot or cornstarch) because the apricots don't create too much liquid during cooking. If you are familiar with your stone fruit and know that it's really juicy, add a tablespoon of starch to the filling before mixing.
• If you aren't used to making pastry, it may be easier for you to roll the dough out between two sheets of parchment paper. That way, you don't have to lift the dough onto the parchment with the rolling pin - you can lift the paper right onto the baking form or sheet.
• Don't worry if it's not perfect. Galettes are the easygoing sibling to more high maintenance pie.
• If the edges of the apricots start to burn during baking, cover the top of the galette with a piece of parchment paper that's scrunched at the edges for form a round (so it doesn't fly off if the fan is running). You're bound to get a bit of darkening on the fruit here and that's normal.