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Apricot almond galette

Apricot almond galette
Kirk McKoy / Los Angeles Times

Nothing celebrates summer quite like a fresh pie. It's as if we're taking the best the season has to offer -- vibrantly colored produce practically bursting with flavor and nurtured to ripeness under a hot sun -- and wrapping that ... Read more

Total time: 1 hour, plus cooling time | Serves 6 to 8
  • 1 1/2 pounds apricots (6 to 8)
  • 2 to 4 tablespoons granulated sugar, depending on the sweetness of the apricots
  • 1 teaspoon almond extract or 2 tablespoons almond liqueur
  • Prepared galette dough
  • 3 tablespoons sliced almonds
  • 1/3 cup raspberries, if desired
  • 1 egg, beaten
  • 1 tablespoon coarse sugar

Step 1Cut each apricot into 6 to 8 wedges, discarding the pits. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix.

Step 2Heat the oven to 400 degrees. Remove the dough from the refrigerator to a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter and a generous one-eighth-inch thick. Transfer the dough (still on the parchment) to a baking sheet.

Step 3Gently stir in the sliced almonds and raspberries with the apricots. Spoon the apricots into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of apricots uncovered (the assembled galette will be about 9 inches in diameter). Lightly brush the pastry with the beaten egg, then scatter the coarse sugar over the apricots and pastry.

Step 4Bake until the crust is golden-brown and the apricots are softened, about 45 minutes. Start checking the galette after 30 minutes, and loosely cover the fruit with a sheet of foil if they color too quickly. Cool the galette 15 to 20 minutes before slicing.


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