Apricot Frangipane Galette

BY: ALEXIS DEBOSCHNEK

This recipe serves 8 people.

INGREDIENTS

Crust:

1½ cups all-purpose flour, plus more for dusting

1 tablespoon plus 2 teaspoons sugar

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, cold and cubed

¼ to ½ cup ice water

1 egg, beaten

1 tablespoon water

½ cup blanched slivered almonds

Filling:

8 tablespoons unsalted butter, at room temperature

1 cup almond meal

⅔ cup plus 1 tablespoon sugar

1 large egg, at room temperature

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

½ teaspoon kosher salt

3 apricots, cut into eighths 

DIRECTIONS

Make the dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 3 times to combine. 

Add the cubed butter and pulse until the butter is the size of lima beans. 

With the food processor on, slowly add the ice water until the dough just holds together. You will have leftover ice water. 

Turn the dough out onto a lightly floured work surface and use your hands to form the dough into a 5x5-inch disk.

Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).

Make the frangipane: in a medium bowl, add the butter, almond meal, and ⅔ cup sugar. Use a hand mixer to beat until light and fluffy, about 1 minute.

Add the egg, flour, vanilla, and salt, and beat once more until just combined.

Preheat the oven to 400˚F. 

Roll the dough out onto a lightly-floured surface until ¼-inch thick, and at least 14x14 inches.

Transfer the dough to a parchment paper-lined baking sheet.

Spread the frangipane in a 12-inch circle on dough.

Press the apricots directly into the frangipane and sprinkle with the remaining 1 tablespoon of sugar. 

Fold the dough over the edge of the apricots. 

In a bowl, whisk the egg and water. Brush the egg wash over the galette crust and sprinkle the edge with the almond slices.

Sprinkle the crust with the remaining 2 teaspoons of sugar. 

Bake until the frangipane is set and the crust is golden brown, about 50 minutes.

Let the galette rest for at least 20 minutes before slicing and serving.