Apricot Galette with Frangipane Cream

Posted on Oct 9th, 2024

by Diana Oana

Categories:

Dessert

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

Cook Time 1

Chilling Time 1

Total Time 2 15

Course Dessert

Cuisine French

Servings servings

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

Tried this recipe?Let us know how it was!

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.