Apricot Raspberry Croustade with Sour Cream Crust

September 15, 2013

I promise that this is the last of the fruit desserts… at least for now! And of course it’s another galette/croustade; I told you they were my latest obsession! :) I loved the combination of flavors in this one, which is from the Bon Appetit Desserts cookbook. The raspberries were a perfect complement to the apricots in both flavor and texture, and the sour cream crust added a little bit of tanginess. Once again I didn’t make the sour cream topping, but the tart was still delicious without it. The crust was a bit more fragile than my go-to pie crust, but fortunately it’s easy enough to patch or simply pinch together any tears. Even though the original recipe says to use a rimless baking sheet, I used a regular large cookie sheet with sides to avoid juices from the filling leaking out onto my oven bottom like last time!

Next time I will post a savory recipe, I promise! I have several main dishes and sidesin the queue that are nice and warming and wonderful for the cooler fall temperatures. :) And after I return from France, I will be tired of eating out and eager to spend some time in my own kitchen again!

Apricot raspberry croustade

Serves 8



  • 1½ cups unbleached all-purpose flour
  • 1/3 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
  • 1/4 cup chilled sour cream


  • 1 pound ripe apricots (6 to 8), halved, pitted
  • 1/3 cup apricot preserves
  • 1 rounded teaspoon unbleached all-purpose flour
  • 8 ounces raspberries
  • Whole milk
  • 1 tablespoon sugar


  • 1 cup sour cream
  • 2 tablespoons sugar


  1. For the crust: Blend flour, powdered sugar, and salt on food processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add sour cream; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
  2. Preheat oven to 400 degrees F. Roll out dough disk between 2 sheets of lightly floured parchment paper, lifting parchment and replacing it occasionally if paper wrinkles, forming 13-inch round. Remove top sheet of parchment. Slide bottom sheet of parchment with dough onto heavy cookie sheet.
  3. For the filling: Gently stir apricots, preserves, and flour in large bowl until apricots are lightly coated. Carefully fold in raspberries. Spoon filling onto center of dough. Arrange apricots, alternating cut side up and cut side down, leaving 1½- to 2-inch plain border at outer edge. Using parchment as aid, fold pastry edges up around filling, pressing gently to seal. Brush crust lightly with milk and sprinkle with sugar. Bake until crust is golden brown, fruit is tender, and juices bubble thickly in center (some juices from fruit will leak onto parchment paper), about 55 minutes. Cool until warm.
  4. For the topping: Stir sour cream and sugar in small bowl to blend. Carefully run long knife under tart to loosen (crust is fragile). Using tart pan bottom of a 9-inch-diameter tart pan, carefully transfer tart to platter. Serve with sweetened sour cream.

One comment

  1. […] fault!) The final result was beautiful and tasted good, but I actually enjoyed the flavors of my apricot-raspberry croustade better. I just wish I could have gotten a prettier picture of that one! :) If you do make this […]

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