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Apricot and Strawberry Almond Galette

Apricot and Strawberry Almond Galette

  • Total Time: 2 hours 5 minutes



Whole wheat pastry:

  • 1 1/2 cup all-purpose flour (I used type 00)
  • 3/4 cup whole wheat flour (I used white whole wheat)
  • 1 tsp salt
  • 1/2 cup cold butter, cubed
  • 1 large egg, cold
  • 1/4 to 1/2 cup ice-cold water
  • 1 Tbsp white vinegar (I used apple cider vinegar)


  • 5 ripe organic apricots, pitted and sliced (skin on or off, your choice)
  • 1 cup organic strawberries, washed and halved
  • 1/4 cup granulated sugar (I used vanilla sugar)
  • 1/4 cup + 1 Tbsp organic cane sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup almond meal (or ground almonds)
  • 2 Tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • pinch salt
  • 3 Tbsp unsalted butter, softened



  1. Combine the flours and salt in a large mixing bowl. Add in the cubed butter and with a pastry blender cut it until you get a crumbly texture, the size of peas.
  2. Beat the egg, 1/4 cup cold water and vinegar together in a small bowl. Pour this mixture over the dry ingredients and stir with your hands or a wooden spoon until the dough comes together. If it's too dry, add more water, 1 tsp at a time.
  3. Place the dough on a lightly floured surface and shape into a ball, or flat disk. Wrap it in plastic and refrigerate for at least 1 hour.
  4. In the meantime, preheat the oven to 375° F. Place the rack in the middle of the oven and line a baking sheet with parchment paper.


  1. In a large bowl, stir together the fruit, 1/4 cup sugar, and vanilla. Let sit for 5 minutes.
  2. In a smaller bowl, stir together the almond meal (or ground almonds), 1/4 cup of the sugar, flour, cinnamon, cardamom, and salt.


  1. If your dough has rested in the fridge for more than 1 hour, let it sit at room temperature for a few minutes. It will be easier to roll it.
  2. On a lightly floured surface, roll our the pastry dough into a circle about 12 inches in diameter.
  3. Carefully, with the help of a rolling pin, transfer the dough to the baking sheet. (You could also roll the dough directly on the parchment paper, it will be easier to transfer it to the baking sheet).
  4. Dust the almond/flour mixture on the surface, leaving a 2-inch border.
  5. Dump the fruit in the centre, spreading it gently but leaving the border intact.
  6. Fold the dough over the edge of the fruit and scatter the butter.
  7. Sprinkle 1 Tbsp of sugar over the crust, avoiding the fruit. (You could also brush some milk on the border, before sprinkling with sugar).
  8. Bake in the preheated oven for 50-60 minutes, rotating the baking sheet 180 degrees halfway through, until the crust is golden and the fruit looks softened.
  9. Take out of oven and let it cool on a rack before slicing.
  10. Serve warm or at room temperature with a dollop of vanilla ice cream or whipped cream.


The total time includes the resting time for the dough in the refrigerator. The leftover slices keep in the refrigerator for up to 3 days well wrapped in plastic. Warm them up when you want to serve them.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes


  • Serving Size: 8 persons
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