Apricot Galette with Vanilla Bean Mascarpone Cream

Sweet, jammy and flakey- everything you love about summer pies without the fuss.

I am into stone fruits and pie crust these days. I can’t get enough of peaches, plums, apricots and cherries. Late summer means pie baking and while I love to make pie dough, sometimes I just want crust and baked fruit. Rolling out neat rows of lattice, crimping , chilling, blind baking can be such a chore.

Just give me crust!

I give you- the galette. A simple dessert of quick pie dough, baked fruit and a creamy topping. Just roll it out, fill it up, press up the edges, and bake.

I prefer apricots with this galette, but peaches and plums look beautiful. Chill the dough for 2 hours to fully saturate the flour with the butter. So simple.



  • 1 1/4 cup all purpose flour

  • 1 TBSP sugar

  • 1/4 tsp Kosher salt

  • 1 stick butter, cold , cut into pieces

  • 2 + TBSP ice cold water

  • 7-8 apricots, pitted and sliced

  • 3 TBSP apricot jam, heated until melted

  • 1 TBSP coarse sugar

  • 1 tsp vanilla bean paste

  • 1 cup heavy cream

  • 8oz marscapone

  • thyme leaves

  • corn meal for the pan

  • 1 large egg

A food processor makes quick work of this simple dough
Chill the dough 2 hours before rolling out on a parchment lined baking sheet

Method- Serves 6 Prep time- 2 hours (chilling) . Baking time- 30 minutes

  • In the bowl of a food processor, pulse flour, 1 TBSP sugar and kosher salt until combined- 1-2 pulses. Add in butter, a few TBSP at a time. Slowly add in the ice cold water until the mixture resembles wet sand.
    Roll the dough out onto a floured surface and shape into a large square. Wrap the dough with plastic at least 2 hours or overnight.
  • Pre heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle lined pan with with 1 TBSP of corn meal to prevent sticking.
    Remove dough from the fridge and let rest at room temperture for 10 minutes. On a lightly floured surface, roll out the chilled dough into a large circle just wide enough to fit onto the rimmed sheet pan. Place the dough onto the prepared baking sheet.
  • Fan the apricots from the center out into a layered design leaving a 2 inch border around the outside edge. Roll the edges of the dough onto and on top of the fruit. With a pastry brush, brush the melted apricot jam all over the fruit. .
  • Beat the egg well – add 1 TBSP of cold water and brush the edges of the dough with the egg wash. Sprinkle the fruit and the dough with extra 1 TBSP of sugar.
    Bake for 30 minutes in a 350 degree oven until bubbly. Let rest for 20 minutes before slicing.
    Slice galette into wedges and top with cream.
  • In the bowl of a stand mixer, combine vanilla paste and heavy cream. Beat on low for 1 minute, then increase speed to medium high. Add in the mascarpone and whip on high until light and fluffy.
    Serve the whipped cream mixture over a wedge of the galette.
    Sprinkle with fresh thyme leaves, if desired.
Vanilla Bean paste, heavy cream and whipped mascarpone make a perfect topping for the galette
NO fancy lattice work here- this is a rustic dessert.

Do yourself a huge favor and use a rimmed baking sheet lined with parchment for an easy clean up and no spills in your oven.

Lightly glaze the apricots using a pastry brush
The crust is light and flakey and tender
The jammy interior of this galette will have you pondering which fruit to try next- peaches? plums?

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