I had some tart dough in the freezer, leftover from when I made the mini vanilla and meringue tarts, and some apricots in the fridge, so I thought I’d make a rustic apricot tart. I also wanted to make *le husband happy, so I “threw” some vanilla cream into the mix. 😁 And that’s how this apricot galette, or rustic tart, with vanilla cream came to be.
It turned out mini-sized because I didn’t have much dough, but there was enough to satisfy our sweet tooth without going overboard. The quantities in the recipe, however, are for a full-size tart.
I love the combination of slightly tart apricots and sweet vanilla cream. As the galette bakes, the apricots soften, become wonderfully fragrant and release some of their juices into the cream and pastry, resulting in something somewhere between a classic tart and a dessert made with “whatever I had in the fridge.” 😅
And I think that’s one of the things I love most about this kind of dessert: you don’t need a special occasion to make it. If you have some tart dough in the freezer and good fruit on hand, you’re already halfway there. And if you don’t have apricots, you can easily make this galette with peaches, plums, pears or other slightly tart fruits that pair well with vanilla.
What Is a Galette?
A galette is a rustic French tart that is baked directly on a baking sheet, without the need for a special tart pan. The dough is rolled out on parchment paper, the filling is placed in the center, and the edges are simply folded over the fruit.
It’s one of my favorite desserts precisely because it doesn’t have to be perfect. You don’t need even edges or a perfectly shaped crust. The more rustic it looks, the better.
Why You’ll Love This Recipe
- It’s a perfectly balanced dessert. Sweet vanilla cream and slightly tart apricots pair beautifully without making the dessert overly sweet.
- It’s simple and fuss-free. The galette doesn’t have to look perfect. The uneven edges and rustic appearance are part of its charm.
- You can make it in stages. You can prepare the dough ahead of time and keep it in the freezer, then quickly put the rest of the dessert together when you have fresh fruit on hand.
- You can switch up the fruit. The apricots can be replaced with peaches, plums, pears or any other fruit you enjoy.
💡Helpful Tips
Roll Out the Dough Directly on Parchment Paper
This is probably the simplest trick I can recommend when making a galette. I roll out the dough directly on parchment paper, so there’s no need to move it after it has been rolled out. This way, you don’t risk it tearing when transferring it to the baking sheet.
Once I add the vanilla cream and apricots, I use the parchment paper to gently gather the edges of the dough over the filling. I lift the parchment paper from one side and let it help me fold the dough, without pulling on it. Then I transfer everything, parchment paper and all, directly onto the baking sheet.
The Vanilla Cream Should Be Cold
Don’t add warm cream to the dough. Besides potentially softening the pastry, cold cream is easier to work with when assembling the galette and helps maintain a good texture.
Don’t Add Too Much Filling
The temptation is real, especially when you have good vanilla cream and ripe apricots, but if you overfill the galette, the edges can open up and the fruit juices can seep onto the pastry.
This is especially important with very ripe, juicy fruit. Make sure to leave enough dough around the edges to fold and shape the galette.
Let the Galette Cool Completely Before Slicing
I know this is the hardest part, especially when it smells so good, but it’s worth the wait. The cream needs time to set, and the galette will slice much more neatly once it has cooled completely.
How to Store the Galette
If you don’t eat it all in one go, which is not at all guaranteed in our house 😅, store the galette in the refrigerator, in an airtight container or well covered. It will keep for 2–3 days.
When ready to serve, you can let it sit at room temperature for about 20–30 minutes. This allows the cream to regain its creamy texture, while the pastry won’t be quite as cold from the fridge.
If you enjoy recipes like this, try my Blueberry Galette next.
Apricot Galette with Vanilla Cream Recipe
8
slices45
minutes40
minutes370
kcalA rustic apricot galette with vanilla cream and crunchy sliced almonds, perfect for a simple and delicious summer dessert.
Ingredients
- For the pastry
200 g flour
100 g butter, 82% fat
1 egg yolk
30 g sugar
1 tsp vanilla extract
1 pinch of salt
- For the vanilla cream
500 ml milk
4 egg yolks
100 g sugar
40 g cornstarch
1 tbsp vanilla extract
- For the fruit
500 g fresh apricots
- For decoration
Brown sugar for the edges
A few sliced almonds
Directions
- Vanilla Cream
- Heat the milk in a saucepan, without bringing it to a boil.
- In a bowl, whisk the egg yolks with the sugar and cornstarch until smooth.
- Gradually add the warm milk to the egg yolk mixture, whisking continuously.
- Transfer the mixture back to the saucepan and cook over low to medium heat.
- Stir continuously until the cream thickens.
- Remove from the heat, add the vanilla extract and mix well.
- Cover the cream with plastic wrap, pressing it directly onto the surface, and let it cool completely before using.
- Tart Dough
- Place the flour in a bowl together with the sugar and salt.
- Add the cold butter, cut into small cubes, and quickly work it into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and vanilla extract and knead until the dough comes together. Do not overwork the dough.
- Shape the dough into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator and roll it out directly on a sheet of parchment paper, into a round shape about 3–4 mm thick.
- Spread the cold vanilla cream in the center of the dough, leaving a border of about 4–5 cm around the edges.
- Wash the apricots, remove the pits and slice them, or cut them in half if they are small. Arrange them over the vanilla cream.
- Using the parchment paper, gently lift the edges of the dough and fold them over the fruit to form the galette.
- Brush the edges of the dough with a little milk, then sprinkle with brown sugar and sliced almonds.
- Transfer the galette, together with the parchment paper, to a baking sheet.
- Baking
- Preheat the oven to 180°C (350°F).
- Bake the galette for approximately 40 minutes, until the pastry edges are golden and the apricots are soft and lightly caramelized.
- Remove the galette from the oven and let it cool completely before slicing.