Apricot Almond Galette

With beautiful apricots overflowing at the farmers' market, I couldn't help but load them into this late-spring pastry.  Apricots go surprisingly well with almond, and their tartness is complemented by the sweetness of the almond cream and a sprinkling of coarse sugar. 















This recipe is inspired by a recipe for Apple-Frangipane Galette that I saw in David Lebovitz's book, Ready for Dessert: My Best Recipes.   With dough ready in the freezer from a recent baking adventure, this delicious galette came together pretty simply.  Don't let the fangipane scare you -- it is simple to make and really brings this dessert together.  It goes well with many fruit galettes or tarts, especially fig, apple, nectarine or raspberry.  It bubbles up between the pieces of fruit deliciously.

Apricot Almond Galette Recipe:
One half dough recipe. 

Apricots:
about 15, halved and pitted, each half quartered 

Frangipane*:
1 cup blanched almonds
1/2 cup  sugar
6 tablespoons unsalted butter at room temperature
1 large egg  plus one egg white
1/8 teaspoon almond extract
*You can used purchased almond paste instead -- see directions below
 
Extra:
4 Tablespoons coarse sugar (for sprinkling on galette before baking)

2 Tablespoons butter, melted (for brushing on galette before baking)

Directions:
Heat oven to 375 degrees F
Prepare a baking sheet with a piece of parchment paper

For frangipane:
In a food processor, grind the almonds with half of the sugar until finely ground.  Whisk the remaining sugar with the butter, add the extract and then the egg and egg white.    Add this mixture to the food processor with the almond sugar mixture.  Process until smooth.
*If using purchased almond paste:  Mix about 4 ounces almond paste in the food processor with 2 teaspoons sugar, 6 Tablespoons butter, an egg and 1/8 almond extract. 

To assemble:
On a floured surface, roll dough out into a 14" - 15" inch round.  Transfer dough to parchment-lined baking sheet.

Spread frangipane onto dough, leaving about 2 inches along the edges.

Arrange apricot slices all over frangipane, overlapping as needed.

Fold edges of dough up on top of apricots.  No need to crimp or even really press at all.

apricots on top of frangipane, ready to fold up dough

Brush pastry dough all over with melted butter.  Brush or drip extra butter onto the fruit.

Sprinkle 2 Tablespoons sugar all over the dough and the other 2 Tablespoons sugar over the fruit.

Bake for an hour to an hour and 15 minutes, checking to see how the dough is browning.  Cool until warm on a baking rake.  Slice into wedges.  Serve warm with fresh whipped cream or vanilla ice cream.  Store refrigerated in a sealed container for a day or so (if it will last!)

This galette made a great birthday-cake-substitute