Apricot Galette with Frangipane Cream
A rustic, easy-to-make dessert made with fresh, well-ripened apricots and frangipane cream.
Ingredients
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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