Apricot Galette with Frangipane Cream

If you have a handful of fresh and well-ripened apricots and want to make an easy and delicious dessert this is the perfect recipe for you.

Galette is a French dessert, similar to a tart or pie, that literally take minutes to prepare. The frangipane cream may sound a bit intimidating, but it is simply a mixture of eggs, butter, sugar, and ground almonds. There’s no special technique involved in mixing the ingredients either. They are all put together in much the same way as a regular cookie dough.

Serve this apricot galette with a bit of honey and top it with fresh thyme for a bit of added color and flavor. Check out the video recipe for more details.

Enjoy!

Apricot Galette with Frangipane Cream

Diana Oana

A rustic, easy-to-make dessert made with fresh, well-ripened apricots and frangipane cream.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Chilling Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine French

Servings 6 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

Crust ingredients:

• 70 g powdered sugar
• 100 g butter
• 1 egg
• 250 g flour
• 1 tsp salt

For the frangipane cream:

• 1 egg
• 120 g sugar
• 70 g butter
• 100 g ground almonds
• 1 tsp vanilla essence

Assembly and serving:

• 10-12 well-ripened apricots
• 1 tbsp brown sugar
• 1 beaten egg for brushing
• almond flakes
• a few sprigs of thyme
• honey optional

Instructions

 

For the Dough:

• Combine the butter and powdered sugar until smooth. Beat in the egg and salt. Gradually mix in the flour until the dough comes together.
• Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least one hour.

For the Frangipane Cream:

• Gently mix all the ingredients with a fork until the mixture is smooth.

For the Assembly:

• Roll out the dough on a floured surface to a round sheet about 40 cm (15 ¾ in) in diameter.
• Spread the frangipane cream evenly in the center of the dough, leaving a 4-5 cm (1 ½- 2 in) border around the edges.
• Halve the apricots and remove the pits.
• Arrange the apricot halves, cut side up, on top of the frangipane cream.
• Sprinkle a tablespoon of brown sugar over the apricots. Fold the edges of the dough toward the center, partially covering the apricots.
• Brush the exposed pastry edges with beaten egg and sprinkle with almond flakes.
• Garnish the apricots with a few sprigs of thyme.
• Bake the tart in a preheated oven at 180° C for 50-60 minutes, until golden and crisp.
• Serve warm or cold, drizzled with honey and dusted with powdered sugar, or with a scoop of vanilla ice cream! Enjoy!

Notes

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Diana Oana

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine. I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.