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5.0 from 3 votes

Apricot Galette with Frangipane Cream

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

Prep Time
15 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 15 mins
Servings: 6 servings
Course: Dessert
Cuisine: French

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:
    Cup of Yum
  1. Combine the butter and powdered sugar until smooth. Beat in the egg and salt. Gradually mix in the flour until the dough comes together.
  2. 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:
  1. Gently mix all the ingredients with a fork until the mixture is smooth.
For the Assembly:
  1. Roll out the dough on a floured surface to a round sheet about 40 cm (15 ¾ in) in diameter.
  2. Spread the frangipane cream evenly in the center of the dough, leaving a 4-5 cm (1 ½- 2 in) border around the edges.
  3. Halve the apricots and remove the pits.
  4. Arrange the apricot halves, cut side up, on top of the frangipane cream.
  5. Sprinkle a tablespoon of brown sugar over the apricots. Fold the edges of the dough toward the center, partially covering the apricots.
  6. Brush the exposed pastry edges with beaten egg and sprinkle with almond flakes.
  7. Garnish the apricots with a few sprigs of thyme.
  8. Bake the tart in a preheated oven at 180° C for 50-60 minutes, until golden and crisp.
  9. Serve warm or cold, drizzled with honey and dusted with powdered sugar, or with a scoop of vanilla ice cream! Enjoy!

Notes