Apricot and Plum Galette with Cream Cheese and Thyme

Apricot and Plum Galette with Cream Cheese and Thyme

Course: Dessert

Cuisine: French

Keyword: apricot pie, apricot tart, fruit desserts, fruit galette, plum pie, plum tart

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: Servings

Calories: 232kcal

A rustic, late-summer tart made with juicy plums and apricots, layered over a lightly sweetened cream cheese filling with a hint of vanilla and thyme, all tucked into a buttery homemade crust.

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Ingredients

For the Crust

2 cups all-purpose flour
1¾ sticks 198g cold unsalted butter, cut into cubes
½ cup ice water
½ teaspoon salt
1 teaspoon sugar

For the Cream Cheese Filling

8 oz 1 package cream cheese, softened
1/4 cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon corn starch
1 teaspoon minced fresh thyme leaves plus a few springs for garnish

For the Fruit Filling

2 lbs fresh whole plums and apricots
1/4 cup granulated sugar
1½ tablespoons cornstarch

For Assembly

1 egg yolk for egg wash
1 tablespoon granulated sugar for sprinkling
1/2 cup sliced almonds

Instructions

Make the Crust

In a food processor, pulse flour, salt, and sugar to combine.
Add the cold butter and pulse until pea-sized crumbs form.
Transfer the dough to a large bowl and use a fork to toss the mixture as you add the water a little at a time until it has just enough moisture to hold together.
Place the dough in plastic or parchment, wrapping it while pressing it into a disc. Chill in the refrigerator for at least 30 minutes.

Prepare the Cream Cheese Filling

In a small bowl, mix cream cheese, powdered sugar, corn starch, egg yolk, vanilla, and thyme until smooth. Set aside.

Prepare the Fruit

Pit the fruit and slice into wedges.
In a medium bowl, toss sliced plums and apricots with ¼ cup granulated sugar and 1½ tablespoons cornstarch. Set aside.

Assemble the Tart

Preheat oven to 400°F (205°C).
On a floured surface, roll out the chilled dough into a large, approximately 12 x 15 oblong circle or rectangle (31 x 39 cm).
Transfer the dough to a parchment-lined baking sheet.
Spread the cream cheese mixture evenly over the center, leaving a 2-inch border.
Pile the fruit mixture on top of the cream cheese.
Fold the edges of the dough over the filling, pleating gently.
Brush the crust with the remaining egg yolk and sprinkle with granulated sugar. Add sliced almonds if desired.

Bake the Tart

Bake at 400°F (204°C) for 30 minutes, then reduce the temperature to 375°F (190°C) and bake an additional 15-20 minutes. See baking notes below.
Tent with foil if crust is browning too quickly—usually around the 20-minute mark.
Let cool before serving.
Garnish with a scattering of thyme leaves and a few sprigs.

Notes

Baking notes:

For best results, bake the tart for the full amount of time, until the crust is brown and the fruit juices are bubbling and have bits of blackened edges.

I watch the galette in the oven closely towards the end until it almost looks too dark. The caramelized fruit and crust give the tart more intense flavors.

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