Recipe: Apricot almond galette

You can combine apricots, raspberries and shaved almonds in an easy summer fruit galette.
(Kirk McKoy / Los Angeles Times)

Apricot almond galette

Total time:

1 hour, plus cooling time

Servings: 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

1. 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.

2. 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.

3. 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.

4. 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.

Each of 8 servings: 374 calories; 6 grams protein; 43 grams carbohydrates; 3 grams fiber; 20 grams fat; 9 grams saturated fat; 54 mg cholesterol; 15 grams sugar; 303 mg sodium.