Fresh Apricot Galette
Fresh apricots shine like jewels in this sumptuous and rustic butter pastry.
Ingredients
- 8-10 ripe apricots
- 2 cups water (to soak apricots)
- 1/3 cup sugar
- 1/8 tsp almond extract
- 2-3 Tbs apricot preserves or marmalade warmed for glaze
Instructions
- Soak whole apricots to saturate skins with moisture. Take apricots out of the water (discard water) *do not dry apricots* and slice each apricot in half, discarding the pit and stem.
- In a medium bowl, combine apricots with sugar and almond extract.
- Roll pastry into a pizza-sized disk. Transfer to a pizza pan lined with parchment paper.
- Arrange apricots, mound side up, in middle of pastry. Fold edges of pastry over the outlying ring of apricots.
- Loosely cover with aluminum foil and bake at 375 degrees F, for about 40 minutes. Take foil off and bake an additional five minutes if you'd like the pastry more golden.
- Let the galette sit for an hour before transferring it to a decorative pan. Brush glaze on the apricots with a fine pastry brush. Garnish with happy herbs and serve with vanilla ice cream.
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