Apricot Amaranth Galette

gluten free apricot amaranth galette tart and amaro

gluten free apricot amaranth galette tart and amaro

This has been a very special year for apricots in the Northeast. They’re so good, they’re actually transporting. We feel like we’re in Italy or France on a long summer vacation! Thank you, stone fruit gods. For the years when we’re not so lucky, Wild Apple has a foolproof way of packing plenty of apricot punch in our galette, even in not-so-sparkling seasons. Using fresh apricots along with the concentrated flavors of dried ones gives a lip smacking, tart, full flavor to our dessert. Almond cream adds a smooth richness and amaranth in the crust creates a crunch we can't stop craving. (If you’d like to save time, use 13 cup of tart apricot preserves instead of the Dried Apricots Soaked in Wine.)

Serves 6-8



  • 12cup butter (4 ounces)
  • 14cup amaranth, coarse cornmeal or millet (1.6 ounces)
  • 1teaspoon sugar
  • 12teaspoon fine sea salt
  • 1cup (5.5 ounces) rice-based gluten-free all-purpose flour*
  • 1tablespoon flax meal (ground flax)
  • 14cup potato flour (not starch) (1.5 ounces)
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
  • Cut the butter into 12-inch pieces, place in a bowl in the freezer. Place all the dry ingredients in the bowl of a food processor, pulse a few times to combine.
  • 2
  • Add the butter and pulse for about 20 seconds, until the texture of the crumbs is like sand. Add ice water by the tablespoon. Once 2 tablespoons of water have been added to the mix, squeeze some dough together--it should stick together easily, but not be sticky. Add a couple of more tablespoons of water accordingly.
  • 3
  • Turn the dough out onto a piece of plastic wrap, gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Wrap tightly in plastic and refrigerate until dough is chilled and stiff, about 30 minutes.
  • 4
  • Remove dough from the refrigerator, place between two pieces of plastic wrap, and roll into a 12-inch diameter circle. Remove the top piece of plastic and gently turn the dough over into a 9-inch pie plate or 9-inch cake pan, with edges sticking straight up along the sides of pan. Refrigerate.



The french call this “frangipane.” We call it almond cream, as it bakes beautifully along with the apricots and adds a rich, creamy texture to the tart. You can spread it on toast and bake it until golden at 350 degrees, it will puff up and make a quick, impressive pastry.
  • 4tablespoons room temperature butter
  • 14cup sugar
  • 1large egg
  • 1cup almond meal (3.5 ounces)
  • 1teaspoon vanilla
  • 3tablespoons rice-based gluten-free all-purpose flour*
  • 12teaspoon finely grated orange zest
  • 14teaspoon fine sea salt
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
  • Combine all ingredients together in a medium bowl, beat together until mixture is uniform.



  • 12cup chopped dry apricots (2.4 ounces)
  • 1cup fruity white wine like Riesling or Australian sauvignon blanc
  • 3tablespoons sugar (1.4 ounces)
  • 14teaspoon fine sea salt
  • 1teaspoon pure vanilla extract
  • Place all ingredients except vanilla in a small sauté pan over medium heat. Bring mixture to a boil, reduce to a simmer and cook for 20 minutes, until the wine is absorbed and the pan is barely wet. Remove from heat, stir in vanilla, let mixture cool.



  • 1recipe Amaranth Crust
  • 1recipe Almond Cream
  • 1recipe Dried Apricots Soaked in Wine
  • 5ripe apricots, cut in 1-inch wedges
  • Heat the oven to 350 degrees. Remove prepared Amaranth Crust from refrigerator. Let sit for 10 minutes, until it is slightly pliable. Spread the Almond Cream evenly over the bottom of the tart crust. Top with an even layer of the Dried Apricots Soaked in Wine. Arrange the fresh apricots in concentric circles around the tart. Gently fold the sides of the tart crust over the edges of the tart to form a wide crust. Do not worry if it cracks a bit.
  • 2
  • Bake the galette for about 1 hour, until the crust is golden, rotating the galette front to back halfway through baking. The fruit will look a bit juicy, but should firm up as it cools. Let cool completely, serve with whipped cream or vanilla ice cream.