Mini Gluten-Free Apricot Galette with Frangipane and Streusel

A small-batch dessert with caramelized apricots, frangipane (almond cream), and a buttery streusel — nostalgic, elegant, and gluten-free.

I picked up a few perfect apricots at the farmers market — the kind that smell like summer before you even slice them…and too pretty to bake, but too fragrant not to.

When I started baking, the memories came flooding in: a dinner years ago at a friend’s house, they served caramelized apricots with almond whipped cream. Simple, elegant, unforgettable, and just a little exotic.

I later made this for my then girlfriend (later wife) – Let’s just say my love language is food – and I won her over!

This galette brought that memory back. Warm apricots over almond frangipane, topped with a buttery streusel — the same flavors, now wrapped in a flaky gluten-free crust. It’s not flashy, but it’s the kind of dessert that stops you mid-bite: familiar, comforting, and unexpectedly special and refined all at once.

So, if you’ve been waiting for a dessert that feels both nostalgic and new, this is it. It’s a romantic dessert for two, a weekend treat, or a way to show up a little fancy with minimal effort.

In this post: Gluten-Free Apricot Galette with Frangipane and Streusel

• Ingredients You’ll Need to Make this Gluten-Free Apricot Galette
• Equipment You’ll Need to Make this Gluten-Free Apricot Galette
• Substitution Ingredients for this Gluten-Free Apricot Galette
• What to Serve with Gluten-Free Apricot Galette
• Reasons to Love This Gluten-Free Apricot Galette Recipe
• Leave a comment

What Makes This Galette Special

• Buttery, flaky gluten-free crust in serving size that is perfect for one or two to enjoy
• Bursting fresh apricot flavor — sweet, tangy, and juicy
• Hint of lemon for brightness, and topped with streusel
• No pie pan, no stress — rustic folds encouraged
• No left overs!

Ingredients You’ll Need to Make this Gluten-Free Apricot Galette

Dough

• Gluten-Free Galette Dough (1/4 batch): The sturdy, flaky backbone that holds everything together without falling apart. Use my recipe or your favorite trusted recipe.

Caramelized Apricots

• 6–8 fresh small apricots, pitted and sliced: Pick ones that smell like summer. The juicier, the better; they caramelize beautifully in the pan.
• 2 tbsp butter: gets the caramelization process going
• ¼ cup brown sugar: A little sweetness amplifies the fruit’s natural flavor.

Frangipane (Almond Cream)

• 4 tbsp unsalted butter, softened: Brings richness and structure to the almond filling.
• 1/3 granulated sugar: Sweetens the almond cream without overpowering the delicate apricot flavor.
• 1 large egg: Binds everything together.
• ⅔ cup almond flour: The nutty heart of the frangipane.
• ½ tsp citrus zest (lemon or orange): Tiny, fragrant lift that makes the filling pop.
• ⅛ tsp salt: Brings out the nutty flavor.
• ½ tbsp gluten-free flour blend: Helps stabilize the frangipane without affecting texture.
• 1–2 drops almond extract: Optional, but gives that classic frangipane note (a little goes a long way).

Streusel

• ¼ cup gluten-free flour blend – Provides structure.
• ¼ cup almond flour – Adds nutty depth and texture.
• 3 tbsp brown sugar – Sweetness and caramel notes.
• 3 tbsp unsalted butter, cold and cubed – Creates the flaky crumble.

Finishing

• 2 tsp half and half – For brushing the crust so it browns beautifully.
• 1 tbsp coarse sugar (optional) – Adds sparkle and crunch.

Equipment You’ll Need to Make This Galette

• Food Processor, Box Grater or Pastry Cutter: To blend butter into the crust like a pro.
• Rolling Pin: For shaping dough evenly.
• Offset Spatulas and Measuring Spoons: Trustworthy tools of the trade. Measuring and stirring your recipe to completion.
• Skillet – For lightly caramelizing apricots.
• Mixing bowls: One for frangipane, one for streusel, maybe a third for your apricots if you like organized chaos.
• Whisk or Hand Mixer: Get the frangipane smooth and dreamy.
• Baking Sheet + Parchment: Holds your galette; lined with parchment for easy cleanup.
• Pastry brush – For brushing crust edges with half and half: Small detail, big payoff.
• Cooling Rack: so the bottom stays crisp

Substitution Ideas

• No apricots? Peaches, plums, nectarines or figs work…and you get the same caramelization magic.
• Nut-free? Replace almond flour with oat flour in frangipane and streusel; texture changes slightly but still delicious.
• Dairy-free? Swap butter for plant-based; use coconut cream instead of half and half.
• Short on time? Skip caramelizing — toss fruit with sugar and lemon juice.

What to Serve with Gluten-Free Apricot Galette

• Whipped cream with a hint of almond extract; or go all in with some vanilla ice cream.
• Crème fraîche with honey drizzle, heck I’d even drizzle on caramel sauce.
• A cup of black tea or espresso; or go for a liqueur like Amaretto or even an Apricot liqueur.

Hosting brunch? (Don’t forget to increase the quantities.) Pair it with coffee and your favorite savory galette, like my Gluten-Free BLT Galette for a sweet-and-savory combo that’ll make your table feel like a bakery window.

Reasons to Love This Recipe

• Small-batch perfection: Uses just ¼ crust — no waste, no regrets.  Perfect for 1–2 people or a quick dessert.
• Beginner-friendly: If it looks rustic, you did it right. Quick assembly; impressive results without fuss.
• Customizable: Try peaches, blackberries, or mixed berries.
• Quick to bake: 35 minutes to golden bliss.
• Beautifully gluten-free: Crisp crust, juicy filling, zero compromises.
• Beautiful contrast of textures: tender crust, creamy frangipane, jammy apricots, crisp streusel.

Here’s to good cooking and good eating.

Craving another sweet spin? Try my Gluten-Free PB&J Galette — flaky crust, luscious pears, and a caramel filling…yum!

Check out all of my sweet gluten-free galettes here!

Print Recipe

0 Add to Favorites

Mini Gluten-Free Apricot Galette with Frangipane and Streusel

Cooking Method: Baking Cuisine: American Courses: Brunch, Dessert, Snacks Recipe Keys: Gluten Free Includes Dairy

Difficulty: Beginner Prep Time 45 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 30 mins

Cooking Temp: 350  F Servings: 4

Best Season: Suitable throughout the year

Description

A jammy, nutty, golden galette that looks fancy but feels homey — filled with caramelized apricots, creamy frangipane, and crisp almond streusel. Perfect for a small-batch treat with a hint of nostalgia.

Ingredients

Servings

Gluten Free Dough

• Gluten-Free Pie Crust https://stevesinthekitchen.com/recipe/gluten-free-pie-crust/ (Use 1/4 of the full recipe. Save the rest for another galette or pie.)
• 2 tsp 1 tbsp Half and Half (For the dough wash)

Caramelized Apricots

• 6-8 small Fresh Apricots (Sliced in half and pitted)

• 2 tbsp Unsalted Butter
• ¹⁄₄ cup Brown Sugar
• 1 tsp Lemon Juice

Frangipane (Almond Cream)

• 4 tbsp Unsalted Butter (Room Temperature)
• ¹⁄₃ cup Granulated Sugar

• 1 large Egg
• ²⁄₃ cup Almond Flour
• ¹⁄₂ tsp Lemon Zest
• ¹⁄₈ tsp Salt
• ¹⁄₂ tbsp Gluten-Free Flour Blend
• 1-2 drops Almond Extract
• ¹⁄₈ tsp Vanilla

Streusel

• ¹⁄₄ cup Gluten-Free Flour Blend
• ¹⁄₄ cup Almond Flour
• ¹⁄₄ cup Brown Sugar
• 3 tbsp Unsalted Butter
• 1 pinch Salt

Instructions

Prepare the Gluten-Free Crust

1. • Prepare a gluten-free pie crust according to the recipe found here.
   • For a mini galette, you will use 1/4 of the full recipe for this galette.  Save the extra dough for future galettes or a pie.
   • Roll out the gluten-free pastry dough to a thickness of about 1/8" into a circle approximately 10” in diameter.
   • Line a baking sheet with parchment paper; Transfer to a parchment-lined baking sheet and chill while you prep the filling.
   • Don’t stress about perfection — rustic folds are encouraged.

   

Caramelize the Apricots

1. • Melt the butter in a skillet. 
   • Toss in the halved apricots with the brown sugar and lemon. 
   • Cook over medium heat for 5–10 minutes until glossy and syrupy. 
   • Watch them carefully; they should soften but not collapse into mush. 
   • This is where summer memories sneak in — the smell alone takes you back. Let them cool slightly.

   

     

    

Make the Frangipane

1. • In a medium bowl, beat the room temperature butter and sugar until fluffy. 
   • Add egg, almond flour, citrus zest, salt, gluten-free flour, and extracts. Mix until smooth. 
   • If you’ve used pasteurized eggs taste a tiny bit (you know you will) — it should smell like almonds and summer, not sugar overload.

         

Make the Streusel

1. • Combine flours, brown sugar, and salt.
   • Cut in butter until crumbly.
   • Chill in the fridge until ready to top the galette.
   • This is the part that adds that golden crunch on top — small, simple detail, big flavor payoff.

   

      

Assemble

1. • Spread frangipane in the center of the dough, leaving a 1½-inch border.
   • Place the caramelized apricot halves on top in a uniform fashion.
   • Fold the dough edges over the filling, pleating as you go. Top the center with streusel.
   • Brush dough edges with half and half; sprinkle coarse sugar if you want sparkle.

   

Bake + Serve

1. • Bake at 375°F for 30–35 minutes, until the crust is golden and the filling is bubbling.
   • Let the galette cool on a rack for at least 10 minutes before slicing.
   • Slice, serve warm with whipped cream or ice cream. Watch someone’s face light up — nostalgia in pastry form.
   • Enjoy

   

Note

Gluten-Free Flours

When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours for your Banana Bread recipe:

1. Homemade Flour Blend

I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.

2. Store-Bought Gluten-Free Flours

If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.

Here are several that are available from Amazon: 

King Arthur Measure for Measure Gluten-Free Flour

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

Cup4Cup Gluten Free Multipurpose Flour

None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.

3. Measuring for Accuracy

For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.

By paying attention to these details, you'll set yourself up for success in creating a delicious and moist Gluten-Free Banana Bread. Happy baking!

Kosher Salt 

You can use kosher salt in this recipe; however, the crystal of table salt and kosher salt are not the same. So a teaspoon of one is not the same as a teaspoon of the other. Here are equivalents for two commonly available kosher salt brands:

To Replace: 1 teaspoon table salt

•         2 teaspoon diamond Crystal Kosher Salt

•         1 1/2 teaspoons Morton Kosher Salt

Keywords: gluten-free apricot galette, apricot frangipane galette, apricot almond tart, frangipane galette, gluten-free frangipane dessert, almond streusel galette, almond streusel tart, small-batch galette, gluten-free dessert, easy gluten-free galette, quick dessert for two, almond cream tart, rustic galette recipe, nostalgic dessert

Did you make this recipe?

Tag @stevesinthekitchen on Instagram and hashtag it #stevesinthekitchen so we can see all your recipes.

Pin this recipe and share it with your followers.