Easy Apricot Galette
Wrap up pie dough around juicy apricots and top with Vanilla Bean Mascarpone Cream for a simple fruit forward dessert.
What is a galette?
A galette is a rustic open faced pit or tart that the edges fold up around the filing. is perfect when you want that flakey crust, but don’t want to hassle.
You can fill a galette with apples, pears, figs, stone fruit or even cherries or berries. Bake on a rimmed baking sheet lined with parchment paper for super fast clean up.
If you love crust, but don’t want to fuss with lettuces or crimped edges, this dessert is for you.
What tools you need to make an apricot galette:
- rimmed baking sheet
- parchment paper
- food processor (or pastry cutter)
- plastic wrap
Frequently asked questions about this recipe:
No! Plums, peaches, cherries, all work very well with this recipe. Really any stone fruit.
Yes, you can freeze the galette after baking. Cool completely then wrap carefully in foil sealing the edges inward so the juices do not leak. Reheat on a rimmed baking sheet at 350 degrees for 30 minutes covered, then open the foil and bake another 10 minutes until the center juices are bubbling.
Pro-tips for a great bake:
- Chill the dough for 2 hours to fully saturate the flour with the butter.
Ingredients
- 1 ¼ cup all purpose flour
- 1 TBSP sugar
- ¼ tsp Kosher salt
- 1 stick butter cold , cut into pieces
- 2 TBSP ice cold water
- 7-8 unit apricots pitted and sliced
- 3 TBSP apricot jam heated until melted
- 1 TBSP coarse sugar
- 1 tsp vanilla bean paste
- 1 cup heavy cream
- 8 oz marscapone
- thyme leaves
- corn meal for the pan
- 1 unit large egg
Instructions
- 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.
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.
