Apricot Galette Recipe
- 1/4 cup sliced almonds
- 1/4 cup confectioners' sugar
- 6 fresh apricots (preferably underripe and very tart)
- half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)
- 1 tablespoon granulated sugar
- 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.
- 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.
