Apricot almond galette
Think of a galette as pie’s free-form cousin. Roll the dough out, pile in the filling and gently fold up the outer edges of the dough to hold it all together. Some recipes use a type of tart dough -- a sweeter, more cookie-like short crust -- for the pastry. Me? I stick with a flaky pie dough -- rich, buttery and not so sweet -- worked a little more to give it the strength to hold the filling without the support of a dish. Rustic yet beautiful, a galette is perfection simplified. Nothing fussy about it.
From the story: Galette, pie’s free-form cousin, is a perfect summer treat
Cut 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.
Heat 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.
Gently 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.
Bake 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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