Apricot Galette

From the kitchen of Carly

Buttery puff pastry cradles tart apricot slices arranged in overlapping rows, topped with an almond and confectioners sugar base that turns nutty and golden in the oven. Rustic, elegant, and far easier than it looks.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup sliced almonds
  • 1"1/4 cup confectioners sugar", 6 fresh apricots (preferably underripe and very tart)
  • 1half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)
  • 11 tablespoon granulated sugar

Instructions

  1. Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar.

  2. Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool.