Apricots have such a short season and this year has been one of the best in recent memory so I am trying to make the most of it. As much as I liked the Tart I made last week I wanted to try something similar, but easier to throw together.
Frangipane is easily made from scratch, but I had extra Almond paste left over and wanted to use it up and this seemed like a good excuse. The recipe I am presenting here is slightly different from the one that I made. I felt that the Apricots needed a little bit more sugar – in the picture above I sprinkled the entire tart with 1/4 cup of sugar – in rethinking this recipe I’ve added more sugar and instead of sprinkling it on top I tossed the fruit with it. The choice is yours, I love the sourness of Apricots, but not everyone does. I offered up sweetened whip cream when I served the above tart – so that my company would have an antidote if the sour was too much.
Make the Pâte brisée:
It’s easiest in the food processor, but if you are determined by all means make it by hand.
In the bowl of the food processor add: 1 1/4 Cups AP flour, 1/2 Teaspoon Salt, 1 Teaspoon Sugar and 1/2 cup cold unsalted butter cut into cubes. Pulse until the butter is the peas sized then add 3 Tablespoons of Ice Water and pulse until the dough comes together add more water if the dough is too dry. Press between two sheets of parchment paper and press into a disc. Place in the refrigerator for at least an hour or overnight.
In the bowl of a food processor add 4 ounces of Almond paste, 1 Tablespoon of Sugar, 6 Tablespoons of unsalted butter and 1 Large Egg process until smooth.
In a large bowl add 2 pounds of pitted and sliced Apricots (into 4 or more slices per Apricot).
Toss the fruit with 1/3 cup of sugar, 3 Tablespoon of organic Cornstarch, 1/2 cup of toasted sliced Almonds and a pinch of salt.
Preheat the Oven to 425 F (if you have a pizza stone place it in the bottom third of the oven).
Roll the dough out between the two pieces of parchment to a 14″ round.
Spread the almond paste into the center of the dough evenly until it covers the entire surface, leave a two-inch border.Place the prepared Apricots in a fairly high mound in the center of the pastry, using the parchment paper to help you press the pastry up against the fruit. When you have folded the pastry all the way around take one Egg White lightly beaten and coat the pastry. Sprinkle a tablespoon of sugar on it and if you want, optionally, sprinkle about 1 Tablespoon of sliced Almonds on the pastry. Place in the oven on the pizza stone (if using) and bake for 20 minutes, then reduce the heat to 375 F and bake for about 30 more minutes, when the fruit is bubbling and the pastry nicely browned the galette is done. Remove the baking sheet from the oven and let cool on a rack. Wait at least 20 minutes before moving the galette to a serving dish.
Serve warm or room temperature with very slightly sweetened whip cream or Vanilla Ice Cream. Variations: Make it with Plums, add a 1/2 cup of pitted sweet cherries to the apricots, remove the Frangipane and almonds and increase the sugar to 1/2 or 3/4 cups