Peach Nectarine Apricot Galette
- Rose Huxford
- Aug 19
- 3 min read
My Peach Nectarine Apricot Galette is packed with ripe, juicy summer fruits at their peak. This Galette doesn't need much sugar; just a bit is enough to bring out the fruits' natural sweetness. And, it's one of the simplest desserts to prepare for a gathering; and I opted for a store-bought crust to make it even easier, skipping the hassle of making one from scratch. Enjoy this dessert with whip cream or vanilla bean ice cream.
By August, peaches, nectarines, and apricots are at their best, meaning their sweetness is at its peak. When fruits are juicy and sweet, there's no need to add much sugar; just a small amount is enough to complement their natural sweetness. Additionally, these three fruits provide a lot of vitamins, making it a great way to get extra nutrients while enjoying a dessert. Choose ripe, but not overly ripe, peaches, nectarines, and apricots, as you want them to maintain their shape during baking. I assure you this dessert will become a new family favorite!
Peach Nectarine Apricot Galette
Yields: 1 pie and 8-10 slices
Pre-heat oven: 375 degrees F to 400 degrees F (depending on your oven)
Prep-time: 5-10 minutes
Bake-time: 50-60 minutes (depending on if you use a non-stick, glass or ceramic pie dish)
Total-time: ~70 minutes
Equipment: (1) 9-inch pie dish, 1 large mixing bowl, cutting board, paring knife, citrus juicer, citrus zester, measuring spoons, measuring cups, wooden spoon, small bowl, pastry brush, cooling rack.
Ingredients
store bought pie crust (you need just one for this recipe), room temperature
2 large ripe peaches, skin on, chopped
2 large ripe nectarines, skin on, chopped
2 medium ripe apricots, skin on, chopped
1/4 cup coconut sugar or date sugar
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
pinch of salt
2-3 tbsp corn starch or arrowroot powder
zest from one whole medium lemon
2 tsp lemon juice
2 tsp orange juice
1 tsp ground cinnamon powder, I use Ceylon Cinnamon
1 tbsp Apricot jam (for the glaze)
1 tsp water
Directions
Preheat the oven to either 375°F or 400°F. My oven requires a higher temperature than others, but if your oven performs best at 375°F, then use that temperature for this recipe.
Lightly grease your pie dish, then place the pie crust over it. With clean hands, gently press the crust to fit into the dish. If the crust extends over the edges, that's fine, as it will be used to cover the fruit. Use a fork to poke holes in the crust to allow steam to escape from the bottom. Set it aside once done.
Prepare your fruit, then place them in your large mixing bowl.
Next, add in the sugar, vanilla extract, almond extract, corn starch, lemon zest, lemon juice, orange juice and cinnamon. Use your wooden spoon, or a spatula to blend all of the ingredients together. Allow the mixture to sit for about 5 minutes to thicken.
Next, gently pour the filling into the prepared pie crust. Use a spoon or spatula to distribute the filling evenly within the crust. Then, fold the pie crust over the filling. It's fine if it looks rough and rustic; just ensure there's a medium to large opening in the center of the Galette.
Bake for approximately 50-60 minutes. However, check the Galette at around 35-40 minutes and rotate it. Continue baking until the filling is bubbling and the crust achieves a deep golden brown color.
Once done baking, place it on a cooling rack.
In a small dish, mix the apricot jam and water using a pastry brush to thin the jam. Apply the jam over the Galette, covering both the filling and the crust. Optionally, you can sprinkle some sugar on top for added crunch.
Allow the Galette to cool for about 20-30 minutes before serving.
Serve with either whip cream or vanilla bean ice cream and enjoy!
For storage: The Galette can remain on the counter for up to 3 days, covered with a tea towel.
Comments