Apricot Galette Recip With Homemade Almond Paste by Chef Gigi

Nothing better than a pairing of almond paste and sweet stone fruit with crunchy pastry. Except you will make this in under an hour! 

They're in season from early May to July. Approximately 95% of the U.S. crop comes from California -- so you can consider them (at least if you're on the west coast) a semi-local treat. Fresh apricots are petite, round fruits that are pale to bright orange in color, depending on the variety and how ripe they are.

You'll Need
1/2 cup almonds, blanched
1/3 cup granulated sugar, plus more for sprinkling
1 large egg
4 tablespoons unsalted butter, room temperature
3 ounces almond paste
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of kosher salt
1 tablespoon cake flour
Flour, for dusting your work surface
1 package frozen, or homemade pie dough
12-14 apricots halved, pitted, or other stone fruit, sliced 1 1/2-2 inch thick

Here's How

Preheat to 425'F degrees. In the bowl of your food processor, pulse almonds and sugar until almonds are finely ground. Add the egg and pulse to combine. Add butter, vanilla and almond extracts, salt, and flour continue to pulse until the almond cream is smooth.

Roll out pastry on a lightly floured surface until a 14-inch ¼"–⅛" thick round. Transfer to a parchment-lined baking sheet. Spread almond paste over the pastry, staying within 1-2 inches from the dough's edge.

Place apricots, cut sides down, on top of almond paste. Sprinkle lightly with sugar. Fold over edges of the pastry to make a 1-2 inch border around all sides.

Bake Galette until pastry is golden brown, about 15–20 minutes. Reduce oven temperature to 325'F and continue to bake until edges are deep golden brown and fruit is cooked through, softened, and bubbling with syrup, about an additional 15 minutes.

Remove and cool slightly, Serve with Ice Cream or dust with powdered sugar!

Make-Ahead: Prepare the almond paste up to two days in advance. Keep airtight in the cooler until ready to use.

Variations: Use any stone fruit.