Apricot Almond Galette Recipes

ONE-HOUR APRICOT AND ALMOND GALETTE

Steps:

• Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
• Roll out pastry on a lightly floured surface just to smooth out any creases.
• If you're using a package of pastry that has 2 sheets, stack and roll out to a 1/4"-1/8"-thick rectangle.
• If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"-1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
• Bake galette until pastry is golden brown and puffed, 15-20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15-20 minutes longer.
• Do Ahead:
• Almond cream can be made 3 days ahead. Cover and chill.

APRICOT, CHERRY AND ALMOND GALETTE

Steps:

• Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
• Combine the cherries, apricots, slivered almonds, almond extract and 2 tablespoons of the sugar in a large bowl and gently toss together.
• Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
• Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.